This is one of my favorite morning recipe and the reason is simple. This egg soufflé is super easy to make, absolutely delicious and you can add anything you like to it! Over the past few months I found myself cooking 3-4 different egg dishes to satisfy the likes of each member of my family. If you have kids (I have four!) you know cooking is not an easy task. You can almost never satisfy everyone at the same time. Now you understand why I love this dish so much? So I have the cheese allergy guy, the plain kid, the ham lover and myself who likes pretty much everything under the sun 🙂 Since this dish takes about 20 minutes baked at temperature of 350F, I get started on it right after I wake up. During the 20 minutes wait time I than move on to wake up my sleepy little ones and by the time they sit on the table DING! my soufflé is ready!!
HERE ARE A FEW VARIATIONS I LIKE TO USE:
1. Plain cage free organic eggs
2. Eggs with cheese
3. Eggs with cheese (or without) and Broccoli
4. Eggs with cheese (or without) and Brussels Sprouts
5. Eggs with cheese (or without) Artichoke Harts and scallions (my favorite)
Well, you get the idea. Add what you like and enjoy! I beat my cage free eggs adding a little bit of my homemade almond milk. Salt and pepper to taste. Each of these paper cups hold about 3 eggs and they can be found at Home Goods. The paper cups are similar to a muffin cup but not as deep and fairly wide, perfect for my egg soufflés.
~ RIBAS WITH LOVE
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