Sunday Breakfast Soufflé
The beauty of this recipe is that you can use whatever vegetable or cheese you have on hand. Technically not a soufflé, but it will puff up for you nicely. A healthy and happy breakfast that will hold you until dinner time. This can be prepared in a souffle dish, or divided into 2 individual casserole dishes. As husband says "mushrooms, jalapenos, various cheeses and more make this a never boring breakfast". 💕
Servings: 2 large (or 4 small)
Calories: 577kcal
Ingredients
- 6 eggs free range, organic
- ¼ cup milk organic
- 1 cup spinach loosely chopped
- 1 cup bell peppers, red or yellow chopped
- 1 cup swiss cheese shredded
- 1 tsp Parisien or Sunny Paris from Penzeys* see note
- ½ tsp paprika
- ½ tsp turmeric
- salt, pepper to taste
- 1 tbsp butter
- black truffle oil
Instructions
- Preheat oven to 350°℉.
- Whisk together eggs and milk.
- Add spinach, peppers, cheese and spices to egg mixture.
- Add 1 tbsp butter to a greased baking dish (or 2 small casserole dishes). Pour egg mix into dish. Top with a dash of truffle oil.
- Bake 35-40 minutes or until it has risen and is slightly firm in center. Remove from oven and enjoy!
Notes
*Penzey's Parisien Bonnes Herbs or Sunny Paris.
As Mark said, mushrooms and jalapenos are always a good addition.
For 2 servings (per serving):
Calories: 577 g Protein: 35 g Carbs: 12 g Fat: 43 g