Sunday, November 20

Mini Egg Souffles

I’ve experimented with many new dishes for my blog, but none for breakfast.  That’s probably because breakfast is my least favorite meal.  I’ve never understood (and still don’t) why people get so excited over eggs and toast.  Throw in the typical hash browns and sausage and I still don’t get it.   I’ve eaten it many times, but have never truly enjoyed it.  Maybe it’s the ‘All American Breakfast’ that just turns me off.  Instead I swoon at pastries and bagels.  Croissants with melted chocolate in the middle?  YES PLEASE.  Crepes?  Yes I’ll have one of those.  There is one exception to not liking eggs for breakfast.  I LOVE egg soufflés.  If you haven’t tried Panera’s Spinach & Artichoke Soufflé, you haven’t lived.  This soufflé is absolutely, utterly, amazing.  Hence, why I decided to see if I could find a similar dish to make for breakfast today.  And, well, the fact that I need to find another use for my ramekins beyond chicken pot pies.

The original recipe only calls for eggs and cheese, however I’ve modified it so that you can incorporate your favorite vegetables.  I chose to add fresh mushrooms, green peppers, and onion to ours.  Because the soufflés are in the oven for a short amount of time, it’s important to cook the vegetables beforehand.  Simply add some oil to a small skillet and cook over medium heat until the vegetables are tender.  After they’ve cooked, they can then be added to the soufflé mixture.

Cooked vegetables

Ready to go in the oven

Trust me when I set out to make this dish I knew that it was not going to compete with Panera’s Spinach & Artichoke Soufflé.  Again, I highly urge you to try this breakfast at Panera’s if you haven’t already.  This soufflé, however, is the perfect alternative.  Eat it while at home in your pajamas!   Can’t beat that for a Sunday morning!   Both my husband and I really enjoyed the soufflés.  The edges and top had a nice puffy texture while the inside was incredibly moist and cheesy.  These came out exceptionally well for homemade soufflés!  Try it, you won’t be disappointed!

Mini Egg Soufflés
Serves:  2
Prep Time:  5 mins.
Total Time:  20 mins.

  • 2 eggs, beaten
  • 1 tablespoon sour cream
  • 1 teaspoon milk
  • 1/2 teaspoon baking powder
  • 1/4  teaspoon Mrs. Dash Original Blend (salt -free) seasoning
  • 4 - 5 drops hot sauce
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup sautéed vegetables (optional)
  1. Pre-heat oven to 350˚F.  Grease the bottom and sides of 2 ramekins (6 or 7 oz.).
  2. If adding vegetables sauté in a small pan, with olive oil, over medium heat.  Cook until vegetables are translucent (approximately 5 minutes).
  3. Combine all ingredients except cheese; mix well.
  4. Add cheese; stir.
  5. Divide mixture evenly between the ramekins.  Place on a foil lined baking sheet (to catch any spills/overflow) and bake for 12 to 14 minutes. Allow to cool 5 minutes before serving.

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