Mini Soufflés with Roasted Vegetables
Print recipe
| Serves | 24 |
| Dietary | Vegetarian |
| Meal type | Breakfast, Lunch, Snack |
| Misc | Child Friendly, Freezable, Pre-preparable |
| Occasion | Easter |
The mini soufflés are tasty, nutritious, and help you use up leftover vegetables. Waste not!
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. | |