Mini Breakfast Soufflés

Only 95 calories each! Perfect to take to work for breakfast.

Mini Breakfast Soufflés

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  • Prep Time


  • Total Time


  • Servings



  • 8

    large eggs

  • sea salt (to taste)

  • pepper (to taste)

  • garlic powder (to taste)

  • 2

    large slices black forest ham, finely diced

  • 3.5

    oz shredded sharp cheddar cheese, (about 1 cup)

  • 2

    crimini mushrooms, finely diced

  • 2

    compari tomatoes, diced

  • 1

    or 2 jalapeño peppers, finely diced

  • ½

    orange or red bell pepper, finely diced

  • ¼

    cup diced onion

  • ¼

    cup fresh basil, chiffonade

  • 1

    tspn extra virgin olive oil

  • cooking spray

  • fresh chives for garnish


Crack the eggs into a bowl and scramble them up thoroughly. Season the eggs with salt, pepper, and garlic powder. Add the diced ham, 1/2 of the shredded cheese, and the basil to the eggs and stir to incorporate. In a separate sauté pan, heat the olive oil over medium heat and add the diced jalapeño and bell peppers, onions, and mushrooms to the pan. Sauté for a few minutes to release any water they might be holding on to; then add the mixture to the egg mixture and stir again. Grab a regular sized muffin pan and spray it with cooking spray. At the bottom of each cup, add a few diced tomatoes. Next, using a regular sized ice cream scoop, add the egg mixture to all 12 cups evenly. You should have just enough. Finally, sprinkle the other half of the shredded cheese on top of all the cups. Bake the soufflés for 17 minutes in a 400 degree oven, or until the cheesy tops start to brown. Take them out of the oven and if a toothpick stuck into the center comes out clean, they're done. Top them with chopped chives while they're still hot. To remove them from the muffin pan, you will need to run a knife around the edges of each one and then it should pop out easily for you. Allow them to cool for a few minutes before serving. Makes 12 soufflés.


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