Grab n Go Mini Egg Souffles

The things that make life that much easier!!! These delightful Mini Egg Souffles are awesome for a few reasons. They don't require much work and the outcome will be a delicious and healthy breakfast or snack that you've got in the palm of your hand. Once you've made the minimal effort to make them; the rest of the week you can simply grab a couple when you are on the run flying out of the door and you will be so glad you have them handy. 

Let's talk about Protein! Protein is an athlete's best friend and the reason why I chose cottage cheese as my cheese of choice for this recipe. The casein protein in cottage cheese digests slowly in our bodies and releases energy slowly which is what an athlete needs. The casein protein is so great in cottage cheese that a vegetarian can get their daily required amount of protein from it. Eggs are another high protein source that is super cheap to buy! Eggs are also a complete protein because they contain all of the essential amino acids that our bodies need. While on the subject of protein a noteworthy fact is that almost all of the calories in spinach are protein. This recipe is loaded with tons of goodness for an athlete to thrive on and it's super delicious. Double bonus!

What you'll need:

  • 12 Eggs
  • 1/4 cup of 2% milk
  • 3/4 cup Cottage Cheese
  • 10 oz bag of Spinach washed
  • 5 baby portabella mushrooms rinsed and rough chopped
  • 1 TBL Olive
  • 1 pat of butter
  • 12 cup muffin tin
  • Soup Ladle
  • Pam Cooking Spray
  • Cast iron skillet

How to make it:

  1. Preheat oven to 350 degrees
  2. Spray each cup of the muffin pan with cooking spray and set aside
  3. Gently rinse and wipe clean the mushrooms and chop or slice the way you like and set aside in a large bowl
  4. Add the prewashed spinach to the mushrooms (you can tear the spinach or leave whole)
  5. Mince two cloves of garlic and set aside
  6. In a cast iron skillet heat the olive oil and the pat of butter over medium/low heat
  7. Stir in garlic and cook for just a couple minutes then add spinach and mushrooms and continue to cook and stir until the spinach is wilted and mushrooms have softened. You can add a couple dashes of onion powder and salt and whatever other spices you may desire. 
  8. Remove from heat and set aside in a bowl and let any excess water drain to bottom of bowl
  9. In this same skillet add a few pieces of turkey bacon and cook over medium heat til both sides are completely cooked through. Remove bacon onto a paper towel to drain and crumble into smaller pieces and set aside
  10. Crack all eggs into a large bowl and add milk then whisk really well
  11. Using a soup ladle, ladle the egg mixture into the muffin cups filling each one about a 2/3 of the way up.
  12. Using your fingers grab about two tablespoons worth of the spinach mixture leaving the water in bottom of bowl and just drop into the egg muffin cups and repeat til each cup has spinach mix
  13. Now repeat spooning about two tablespoons or so of the cottage cheese into each and then finally add the bacon to each cup and bake for 20 minutes 
mini egg souffles