Veggie Egg Soufflés


How many weekday mornings have I run out of the house without a decent breakfast? Ok, let’s me honest, it’s pretty much all of them. Even when I try to prepare meals ahead of time, it’s rare that I have any food before I arrive at my desk. Perhaps this is the beginning of a new chapter!

I’ve made egg soufflés before, but it had been while, and I thought additional carby protein would be a great substitute for a traditional quiche crust. These “quiches” don’t take a lot of time, and reheat pretty easily (didn’t try freezing them, so can’t verify that works). I love using a muffin tin to get small portions, but ramekins work just as well.

Veggie Egg Soufflés


Makes 24

  • 6 eggs, whipped
  • 1 cup milk or milk alternative
  • 1 cup baby spinach, chopped
  • 1 cup mushrooms, chopped
  • 2 tbps olive tapenade
  • 1/2 cup quinoa
  • Salt and pepper
  • Cooking spray
  • Optional iterations: roasted red peppers, sausage, bacon, broccoli, pulled pork with crack sauce


  1. Preheat oven to 350 degrees.
  2. Cook quinoa per instructions, fluff with a fork, and set aside.
  3. In a medium mixing bowl, whisk together eggs and milk until well blended.
  4. Add in vegetables, salt, pepper, quinoa, and tapenade.
  5. Spray muffin tins with cooking spray thoroughly and then spoon mixture into each cup.
  6. Bake the soufflés for 25 minutes or until the tops are lightly browned and there is no liquid on top. The soufflés will puff up quite a bit above the muffin rim, but will deflate shortly after cooling.
  7. Enjoy within 3 days of cooking.

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