Egg and Vegetable Souffle

DifficultyBeginner

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Prep Time10 minsCook Time30 minsTotal Time40 mins

 10 eggs
 1 potato, finely diced
 1 red pepper, finely diced
 1 onion, finely diced
 1 head broccoli, chopped
 ½ cup cheese (cheddar, pepper jack, mozzarella all work well)
 red pepper flakes (optional)
 salt
 pepper
 Sriracha (optional)

1

Sauté vegetables in olive oil in a frying pan. You may want to cook onions and potatoes longer than vegetables like bell peppers and broccoli. Brown sausage or ham, if desired.

2

Fill up greased individual serving size tins about 3/4 full of cooked vegetables and meat. Sprinkle shredded cheese in each cup.

3

Crack about 10 eggs in a bowl, and season as desired. Use a whisk or immersion blender to aerate and blend the eggs. Pour into the tins.

4

Bake for 18-22 minutes at 350 degrees. The souffles should rise and be lightly browned. They will fall a bit as they cool. Serve warm. They can be refrigerated for 4-5 days and frozen for several months.

CategoryCooking Method

Ingredients

 10 eggs
 1 potato, finely diced
 1 red pepper, finely diced
 1 onion, finely diced
 1 head broccoli, chopped
 ½ cup cheese (cheddar, pepper jack, mozzarella all work well)
 red pepper flakes (optional)
 salt
 pepper
 Sriracha (optional)

Directions

1

Sauté vegetables in olive oil in a frying pan. You may want to cook onions and potatoes longer than vegetables like bell peppers and broccoli. Brown sausage or ham, if desired.

2

Fill up greased individual serving size tins about 3/4 full of cooked vegetables and meat. Sprinkle shredded cheese in each cup.

3

Crack about 10 eggs in a bowl, and season as desired. Use a whisk or immersion blender to aerate and blend the eggs. Pour into the tins.

4

Bake for 18-22 minutes at 350 degrees. The souffles should rise and be lightly browned. They will fall a bit as they cool. Serve warm. They can be refrigerated for 4-5 days and frozen for several months.

Egg and Vegetable Souffle

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