Remember that time you made too many roasted vegetables and didn’t know what to do with the leftovers the next day (and day after that)?
While my Thanksgiving guests went to town on my roasted zucchini, Brussels sprouts, and broccoli, I still had so much left over. SO. MUCH. LEFT OVER.
The next morning, though I swore the night before I’d “never be hungry again!” I discovered I could go for some breakfast. So I whipped up the following nutritious recipe just for you (and also for me):
Mini Soufflés with Roasted Vegetables
Print recipe
| Serves | 24 |
| Dietary | Vegetarian |
| Meal type | Breakfast, Lunch, Snack |
| Misc | Child Friendly, Freezable, Pre-preparable |
| Occasion | Easter |
Ingredients
- 1 teaspoon salt (coarse)
- 2 cups plain greek yogurt
- 8 Large eggs
- 1 1/2 cups vegetables (roasted)
- 1/4 cups cheddar or parmesan cheese (shredded)
Note
Not a fan of vegetables in your eggs? Leave them out. Can be made ahead and frozen individually. Defrost/reheat briefly and gently in the microwave or conventional oven. Tasty served on a slice of bread as an egg sandwich.
Directions
| Step 1 | |
| Blend eggs, yogurt, salt, and cheese in a blender, with an immersion blender, or with a whisk. | |
| Step 2 | |
| Add in roasted vegetables. | |
| Step 3 | |
| Pour mixture into about 2 dozen muffin cups. (You might have to work in batches.) | |
| Step 4 | |
| Bake at 350* for about 18 minutes, until centers of the soufflés are no longer wiggly. Should be firm to a gentle touch (but not hard). | |
| Step 5 | |
| Allow to cool slightly before enjoying. | |
If you want a more dense soufflé, cut back on the amount of yogurt.
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