Breakfast Egg Soufflé Cups ????gluten free, keto & paleo

Breakfast Egg Soufflé Cups ????gluten free, keto & paleo

Ingredients

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

Instructions

1. Preheat oven to 350°F/180°C and butter a muffin pan.Whisk thoroughly together eggs, almond milk, ricotta, nutmeg, salt and freshly ground black pepper in a bowl.
2. Divide the spinach between the muffin wells and pour the eggs mixture over it over it and top with feta and parmesan cheese.
3. 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.
4. Serve right away or store in an airtight container for up to 3 days.