Breakfast Egg Souffle Cups gluten free, keto & paleo

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4 from 171 votes

Breakfast Egg Souffle Cups gluten free, keto & paleo

25 minutes
Calories 100kcal

Ingredients

  • 2 tablespoons almond milk
  • 2 tablespoons ricotta cheese
  • 1/2 teaspoon grated nutmeg (freshly)
  • 1/2 teaspoon kosher salt (freshly)
  • freshly ground black pepper (freshly)
  • 1 cup baby spinach (freshly)
  • 1/4 cup feta cheese (freshly)
  • 2 tablespoons grated parmesan cheese (freshly)

Instructions

  • Preheat oven to 350簞F/180簞C and butter a muffin pan.Whisk thoroughly together eggs, almond milk, ricotta, nutmeg, salt and freshly ground black pepper in a bowl.
  • Divide the spinach between the muffin wells and pour the eggs mixture over it over it and top with feta and parmesan cheese.
  • The egg mixture should fill up about 2/3 of the muffin cups, giving the eggs space to puff-up without overflowing.Bake for 18 to 20 minutes, until puffed and golden.
  • Serve right away or store in an airtight container for up to 3 days.

Nutrition

Calories: 100kcal

Originally posted 2019-02-20 18:14:37.

Article Categories:
Dinner

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