Egg Souffle Recipe
Egg souffles can be an impressive dish to serve, but they don't have to be hard or complicated to make. For your next breakfast or brunch, try our egg souffle recipe with your choice of fillings!
This recipe for Egg Souffles is super easy, super fast, and super impressive. I make a variation of this nearly every time I have visiting family in town. These would make excellent additions to any Mother's Day brunch you have planned!
Step 1: Gather your ingredients.
12 eggs for 12 ramekins or large muffin tins (makes 12)
10 strips of bacon
3 strands of green onions
½ box of fillo dough
shredded cheddar cheese
a handful of spinach
1 small roma tomato
½ c. whole milk (not pictured)
salt and pepper to taste
Step 2: Cook your bacon. I used turkey bacon, which doesn't crunch as nicely, but its still tasty (and healthier, right?!).
Step 3: While your bacon is sizzling, cut up some wax paper squares to line your tins or ramekins. I made mine 6" by 6". Press them down from the middle of your wax square and gently fold the creases so that the liner lies securely inside. Chop up your veggies while you're at it.
Step 4: Whisk up your eggs with a ½ cup of whole milk, and get your work station prepped. Fillo dough can be temperamental and dry out extremely quickly, so you'll want to have everything else done and at hand before you even open the fillo. Make sure you let it thaw in the fridge overnight and that it is room temperature when you open. Here's what your workstation should look like:
Step 5: Work as fast as you can so the fillo won't dry out! Carefully open and cut into 4" squares, then quickly cover the portion you are not using with a slightly damp towel. Using a pastry brush, paint melted butter between each paper thin layer until you have a stack 3-5 layers thick.
Step 6: Work them into the tins just like you did with the wax paper, then dump in a ¼" cup of whisked egg and toss in a scoop of veggies and bacon. Top with salt and pepper and cheddar cheese, and bake for 20 minutes at 375º.
Easy, right? You could even press down refrigerated biscuit dough instead of fillo dough and save yourself some time. I think they turned out nice! I sent these to work with my honey, since it was his turn to bring in breakfast for his team. He said it was a big hit.
These cool really quickly, and you can pull them out of the pan by the corners of the wax paper.
These would be perfect for a Sunday brunch, on Mother's Day... or any day!
Come check us out on Pinterest for more great recipes!