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Egg Souffle’ Recipe in Muffin Pans Recipe

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This recipe for Egg Souffle’ Recipe in Muffin Pans is from The Aspire Healthy Living Team Presents, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 organic, free range eggs
˝ cup of almond milk
˝ cup of feta cheese
2 cups of spinach cut up
6 mushrooms (optional)
2 Tbsp butter
2 tbsp of coconut oil (grease muffin pans)
Directions:
Directions:
Melt butter in pan then cut up mushrooms and saute’ them in the butter. Cut up the 2 cups of spinach and saute’ in the same pan. Place this mixture in a bowl.

Beat 12 eggs then beat in ˝ cup of almond milk.
Pour egg mixure into the mushroom/spinach bowl.

Grease the muffin pans. Then pour about ˝ cup of the egg mixture into the muffin pan. Add a little feta cheese to the pan.

Bake the egg mixture in the oven at 350 for 20 min or until slightly brown. Take out of oven and cool for 5 min.

Enjoy!
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
One of my favorite recipes. It is easy and if you don't eat all of them you can put them in a plastic bag in the refrigerator and just warm them up the next day.

 

 

 

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