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
- 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
- Preheat oven to 350 degrees.
- Cook quinoa per instructions, fluff with a fork, and set aside.
- In a medium mixing bowl, whisk together eggs and milk until well blended.
- Add in vegetables, salt, pepper, quinoa, and tapenade.
- Spray muffin tins with cooking spray thoroughly and then spoon mixture into each cup.
- 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.
- Enjoy within 3 days of cooking.