Egg Souffle (BJM)
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 83.0
- Total Fat: 3.2 g
- Cholesterol: 77.0 mg
- Sodium: 172.8 mg
- Total Carbs: 4.4 g
- Dietary Fiber: 0.3 g
- Protein: 8.6 g
IntroductionI like to plan ahead since I do not have time to fix breakfast every morning. This is like a mini souffle baked. I like to plan ahead since I do not have time to fix breakfast every morning. This is like a mini souffle baked.
2 cups - Egg substitute, liquid (Egg Beaters)
4 large - Egg, fresh, (I use cage free, grain fed)
1 cup - Mushrooms, fresh, chopped
1 small - Onions, raw,chopped
0.33 cup - *Heart Smart Bisquick (mix only)
1 pepper - *Hot Chili Peppers, finally chopped (optional)
0.25 cup - *Kraft Finely Shredded Sharp Cheddar Cheese
*Cooking Spray, Pam, 1 serving
Salt and pepper to taste. I keep Salt to the very low side.
You can use any combination of vegetables - green peppers, black/green olives, etc.
I do not eat any red meats but I think if you should be able to add finely chopped bacon bits to this.
Note: if using Green Olives, you may want to omit salt since they are naturally salty.
Get a muffin baking pan, squirt bottom of each muffin slot with Pam cooking Spray. Pour in the egg mixture, fill half way. Bake for 10 min. or until slightly golden at the top.
While baking, the egg mixture will puff up and look as if you are baking biscuits. Once removed, they will flatten and may not be a perfectly rounded.
I bake mine in a toaster/convection oven. Baking time will vary but generally its 15-20 min.
I re-heat in microwave and make an egg sandwich with any kind of bread, English muffin or bagel thins.
Serving Size: 10 muffin like suffles