Start your mornings with a burst of flavor and nutrition with Soufflé Egg Breakfast Bowls. These delightful bowls bring together fluffy eggs, savory meats, fresh vegetables, and a hint of cheese in a single explosively satisfying dish. Ready in under 30 minutes, this breakfast recipe will soon become your go-to option for a balanced and delicious start to the day.
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Growing up, my family had a tradition. Every Sunday morning we would gather in the kitchen, experimenting with different breakfast concoctions. It was during one of these heartfelt mornings that my grandmother, with her unparalleled kitchen wisdom, introduced us to the wonders of soufflé-style eggs. The first bite was heavenly and it soon became a cherished staple at our table. Now, I’m thrilled to pass this beloved tradition onto you.
Why You’ll Love This Recipe
This recipe combines simplicity with gourmet flair, perfect for both intimate family breakfasts and impressive brunches. The soufflé technique adds an airy lightness to the eggs, making them fluffy and tender, while the combination of ingredients offers a rich tapestry of flavors in every bite. Moreover, its customizable nature allows you to cater to different palates effortlessly, making it a versatile addition to any meal plan.
Ingredients Notes
The beauty of this dish lies in its versatility. For the best results, choose organic eggs for their superior flavor and consistency. Fresh vegetables like spinach, bell peppers, or cherry tomatoes not only add color but also a fresh crunch. If you prefer a smokier taste, opt for bacon or ham as your protein. Cheese lovers can experiment with a mix of cheddar, feta, or any melting cheese of choice for a creamy finish.
Recipe Steps
Step 1
Preheat your oven to 375°F (190°C). Grease individual ramekins lightly with butter or cooking spray to prevent sticking.
Step 2
In a mixing bowl, whisk together the eggs and a splash of milk until fully combined and slightly frothy. Season with salt and pepper.
Step 3
Prepare your chosen vegetables and protein by chopping them into small, uniform pieces. Sauté the vegetables until slightly softened, about 3–4 minutes.
Step 4
Divide the sautéed vegetables, cooked protein, and shredded cheese equally among the ramekins. Pour the whisked eggs over the fillings, leaving some space at the top for the eggs to rise.
Step 5
Place the ramekins on a baking sheet and bake in the preheated oven for around 15–18 minutes, or until the eggs are set and puffed up. Serve hot.
Storage Options
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For freezing, allow the soufflé bowls to cool completely before wrapping them with plastic wrap and foil. Reheat in a preheated oven at 350°F (175°C) until warmed through, or in a microwave with reduced power to maintain texture.
Variations & Substitutions
For a vegetarian twist, skip the meat and add more veggies such as zucchini or mushrooms. For a dairy-free version, substitute the cheese with nutritional yeast for a cheesy flavor and use plant-based milk like almond or oat milk. To spice things up, consider adding a pinch of cayenne or a sprinkle of chili flakes.
Serving Suggestions
These soufflé bowls pair wonderfully with a fresh side salad or hearty toasted bread. Perfect for a leisurely weekend brunch, they can also be served during a festive brunch spread with fruit platters and pastries.
Frequently Asked Questions
Can I make these soufflé bowls ahead of time? Yes, you can prepare the vegetable and protein mix a day ahead and store it in the fridge. Assemble and bake the soufflés the next morning for optimal freshness.
What is the best substitute for ramekins? If ramekins are not available, you can use a muffin tin as an alternative. Be sure to adjust the baking time as muffin tins are typically smaller; start checking around 10 minutes.
Can I use egg substitutes? Yes, liquid egg substitutes or egg whites can be used in place of whole eggs, though they might alter the texture slightly. Ensure you adjust the quantity accordingly.
How to Whip Up 7 Perfect Soufflé Egg Breakfast Bowls!
Ingredients
Main Ingredients
- 16 slices bacon cooked and diced
- 4 cups chicken sausage cooked and diced
- 2 units avocado diced
- 1 cup salsa
- 4 units green onion diced
- 16 units whole eggs
- 32 oz cottage cheese blended
- 4 cups shredded gruyere divided, or sub with sharp cheddar
- 4 tablespoons cornstarch
- 4 teaspoons hot sauce adjust to taste
- 0.5 teaspoons salt
- 0.5 teaspoons freshly ground pepper
- 1 spray nonstick spray
Instructions
Preparation Steps
- Preheat your oven to 325°F. Coat 7 oven-safe glass containers with nonstick spray.
- In a blender, puree the cottage cheese until it’s smooth. Add the eggs, 3 cups of shredded gruyere, hot sauce, salt, pepper, and cornstarch. Blend until fully combined.
- Bring a kettle of water to a boil. Meanwhile, place the prepped glass bowls onto a baking sheet.
- Divide the egg mixture equally among the 7 bowls. Sprinkle the rest of the gruyere on top, pushing some to the center.
- Top each bowl with a generous amount of diced bacon. Place the baking sheet in the oven, pouring the boiling water halfway up the sides of the baking sheet to create steam.
- Bake for 30-35 minutes until the eggs are set. Cool for 20 minutes before adding avocados, salsa, and green onions on top.
