How to Whip Up 7 Perfect Soufflé Egg Breakfast Bowls!
Create a hearty breakfast with these 7 fluffy soufflé egg bowls, brimming with savory flavors and perfect for meal prep!
Prep
: 10
Total
: 25 minutes
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.
Notes
Perfect for meal prep, these bowls keep in the refrigerator for up to 5 days. Consider adding black beans, corn, or sour cream for extra variety.