EGG SOUFFLÉS

I love making egg dishes with chopped fresh vegetables. Egg souffles give you more ways to serve an otherwise very simple recipe by just switching up the pan. 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 75kcal

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 an 8x8" square pan.
Beat eggs to full mix and aerate (2-3 minutes). Add remaining ingredients and mix. Pour into greased pan.
Bake 20-25 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!

Make this recipe? I'd love to see how it turned out…

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Nutrition