Mini egg souffles

Olivia818
Olivia818 Posts: 5 Member
in Recipes
Does anyone have a recipe that they are willing to share? Also, how did you enter it into your diary?

Replies

  • kellyjoeds
    kellyjoeds Posts: 9 Member
    I make them in a muffin pan and keep some in the fridge and some in the freezer. I don't have an official recipe anymore, but I am doing Low carb so I use 8 eggs, about 1/4 cup of whole milk or whipping cream, chopped onions, peppers, cooked bacon or sausage pieces, spinach, and any kind of cheese I have. Whip eggs and milk with a wisk, add veggies and bacon, and pour into a muffin pan that has been sprayed with olive oil nonstick spray. Bake 350 degrees until browned on the top, and then sprinkle a bit more cheese on the top and let cool before storing. I have made purely veggie, and spinach with feta cheese muffins as well. They are great for the drive to work and my kids love them. I chop all the ingredients up on Sunday and keep them in bags so that I can cook through the week as well. To enter I just figure out the calories, carbs, and nutrition for the entire batch, and then divide by the number of muffins I have. Good luck!
  • ClaudiaDawn2
    ClaudiaDawn2 Posts: 103 Member
    I have 2 that I use and also keep a couple thawed in the refrigerator and freeze the rest. Make sure they are completely cooled before freezing. When ready to eat, just pop thawed muffin in microwave for 30 seconds.

    CRAB QUICHE EGG MUFFINS
    Yield: 18 muffins, 61 calories per muffin

    1/2 cup low fat mayonnaise
    2 tablespoons all-purpose flour
    1 cup Eggbeaters
    1 cup fat free Half & Half
    2 -16 ounces imitation crab, chopped into bite sized pieces
    1/3 cup chopped green onion
    1 teaspoon salt
    1/2 teaspoon pepper
    2 cups shredded fat free mozzarella cheese

    Directions
    1. In a large bowl, mix together mayonnaise, flour, eggs and Half & Half.
    2. Add next 5 ingredients and mix well.
    3. Spoon into well greased muffin tin.
    4. Bake at 350 degrees for 35 minutes.

    SAUSAGE & MUSHROOM EGG MUFFINS
    Yield: 18 muffins, 98 calories per muffin

    1 pound of Ground Turkey Sausage; browned in a skillet, drained & rinsed to remove fat (I make my own - recipe follows)
    2 cups Fresh Mushrooms, Chopped & sauted
    1 1/2 cups Colby-jack Reduced Fat Shredded Cheese
    1 3/4 cups Eggbeaters
    1/2 Cup Fat Free Half & Half Cream

    1. Mix all ingredients together in large bowl
    2. Spoon into well greased muffin tin.
    3. Bake at 350 degrees for 35 minutes.

     
    HOMEMADE TURKEY SAUSAGE
    1 pound ground turkey
    1/2 tsp onion salt
    1 1/2 tsp fennel seed
    1/2 tsp seasoned pepper
    1/2 tsp sage
    1 tsp thyme
    1 tsp black pepper
    1/2 tsp cayenne
    1/2 tsp paprika
    1/4 tsp garlic powder
    1/8 tsp ground cloves
    1/8 tsp nutmeg

    Stir all seasonings together and knead into ground turkey.

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