EGG SOUFFLÉS

I love making egg dishes with chopped fresh vegetables and these mini souffles give you more way to serve an otherwise very simple recipe. Chop your favorite greens up with fresh herbs for the ultimate in fresh flavors for breakfast. It's a great make ahead breakfast as well!

Course Breakfast

Cuisine French

Keyword breakfast, brunch, eggs, vegetarian

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 150kcal

Author Luci Petlack

Ingredients

4 eggs
½ Cup finely chopped kale or spinach
1 Tablespoon basil julienned
2 Tablespoons shredded parmesan cheese
½ teaspoon paprika optional

Instructions

Preheat oven to 350°F.
Grease two mini cocotte dishes or large muffin tins.
Beat eggs and remaining ingredients. Divide mixture between cocotte dishes.
Bake 25-30 minutes until eggs have set. Let cool five minutes before serving.

Notes

I like to serve this with a roasted bell pepper sauce or pesto. Any addition will be delicious!

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