Monday, November 7, 2016

Egg Souffle Muffins



Recently, we were a host home for our girls' retreat at church.

Let me translate what that means:

  • I clean like a mad-woman for several days before, as if high school girls are even going to care about what the house looks like!  I spent days thinking through the "snack" menu and what to do for breakfast for them on Saturday, and through it all, the Mr. and my boy cherub leave the nest and are gone the entire time!
So by "we," I mean me!

But it was a GREAT time and I'd do it again!  The girls that were at my house were amazing!

They commented on how good the house smelled . . .which I really have no idea what they were smelling!

And they loved the pancake bar we did on Friday night and the were so appreciative of breakfast!

They also drank a lot of coffee!

Who knew!  I clearly didn't plan well in that area, but that's ok!

Another mom was my co-host.  She was a trooper!

On Friday night, she came over and helped me cook pancakes for the girls.

We had set out butter, syrup, peanut butter, whipped cream, and chocolate chips.

It was fun and the girls devoured their snack!

On Saturday, we served them a wonderful breakfast.

I tried a new recipe.

If you know me, then you know that I think company is a great place to try out a new recipe.

I like to serve egg casseroles, but you know, they always take longer to bake than what the recipe says.

Sometimes the casseroles are a bit watery after they're baked.

And then you have to cut the casserole into servings.

Some people don't like the size of the piece, so they want to cut it smaller.

And some egg casseroles don't cut very pretty.

It can be a little stressful on me!

For the girls, I wanted to make egg casserole muffins.

I thought it would be easier to serve and they would cook a bit easier and more even.

I looked at several recipes, because I knew some of the basic ingredients I wanted to use.

I also didn't want the egg casserole to be to egg-y so that hopefully my boy cherub would eat them.

I know he wasn't with us for breakfast, but I am always searching for something egg-y that he'll eat.

Let me just say, these were a hit!

Every girl commented about how great they were!

Some girls ate two of them.

A few of the girls asked for the recipe to give to their mom.

Two girls asked what kind of bread I used in it.

Guess what!  There's no bread! 

I made these gluten free, of course, but you could easily substitute regular baking mix and have fabulous results, I believe.

While I served these fresh baked to the girls, the few I had left-over reheated perfectly the next morning for my family.

Egg Soufflé Muffins

1/2 cup gluten free baking mix (I used Pamela's, but any would work)
1 tsp. baking soda
1/2 cup butter, melted
2 cups grated white cheese (I used provolone)
1 container, 16 oz, cottage cheese
1 tsp. salt
1 tsp. pepper
1/8 tsp. cayenne pepper (optional)
10 eggs, lightly beaten

Preheat oven to 350 degrees.

Spray 12 count muffin tin with cooking spray.

In a large bowl, mix all of the ingredients together, whisking until well incorporated.

Using an ice cream scoop, fill each muffin tin 3/4 full.  The ice cream scoop only makes it easier to fill the muffin tin and to get each tin filled with the same amount.

Bake the egg soufflé for 35-40 minutes or until done completely through and golden brown on top.

Allow to cool for a few minutes before removing from the muffin tin.

To remove easier, use a knife to run around the edge of the egg soufflé for easy release.

This recipe would easily adapt to the addition of chopped ham, crumbled bacon, cooked sausage, or diced Canadian bacon.  Also, you could easily add sautéed mushrooms, caramelized onions, or cooked and diced green peppers, or a small can of diced green chilies.

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