Veggie Egg Soufflés

Standard

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

Ingredients

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

Directions

  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.
Advertisements

Scallion Crepes and Sautéed Shiitake Mushrooms

Standard

Whoever said you can’t have breakfast for dinner has obviously never had savory crepes. At a recent Hipcooks Dim Sum and Then Some class, I learned the power that is scallion crepes, and after making a gluten-free batter batch, I have some pre-made and ready to go for some joyful consumption. I’ll admit this recipe isn’t completely gluten free due to including hoisin sauce, but man it’s tasty! Continue reading

Bacon Cheddar Cauliflower Fritters

Standard

Wow, bam, pow! That’s exactly how I felt while eating these delightful fritters at Easter brunch. First and foremost, a HUGE thank you to Cinnamon Spice & Everything Nice for sharing this wonderful recipe. I initially found this recipe on Pinterest, promptly added it to my Food Porn board, and kept waiting for the perfect time to bust out the plate. Continue reading

Indulge at Sparrow Cafe

Standard

Oh, Haight-Asbury, the great joys you bring to my senses. From vintage shops to naked men wearing nothing but gold sequent socks (and not on their feet), to an impressive array of food options, you never disappoint me.

During my recent Christmas trip to San Fran, my mom and I ventured to the Haight for some shopping and brunching. Continue reading