Breakfast Egg Soufflé Cups 🥚 gluten free, keto & paleo

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

Breakfast Egg Soufflé Cups 🥚

Breakfast-To-Go

Think of these gluten free, paleo & keto egg soufflé cups as the ideal breakfast-to-go. And one tasty brekkie at that! Lightly beating the eggs with a touch of almond milk and ricotta will make them puff up when baked, giving them a soft and lightly creamy texture.

i.e. an ideal situation.

Do note that the egg souffés will collapse when cooling, but not before leaving a nice and fluffy texture in their path. ☁️

Just make sure to not fill up your muffin cups to the brim, as the soufflés will join on top and you’ll end up with one large eggy cake. Trust us, we would know.

So we suggest making a batch, storing in the fridge, and you’ve got yourself one heck of a breakfast for the following days. Meal-prepping all the way.

The Toppings

We truly love a simple spinach and feta topping/filling. But tarragon with just the ricotta might be a close second.

This might be rather obvious, but feel free to switch up the toppings! Anything from plum or sun-dried tomatoes, kale, mozzarella, chives…

And of course, bacon and chorizo! Just make sure to cook them before plopping them into the egg soufflés.

Oh, and if no ricotta cheese is at hand don’t sweat it and simply skip it. Though we must say we’re huge fans of the light creaminess it adds to the eggs. Plus, it’s a handy keto-friendly cheese to have around.

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

Keto Breakfast Egg Soufflé Cups

Course: Breakfast
Cuisine: European, Gluten Free, Ketogenic, Paleo
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 egg soufflés
Calories: 87 kcal

Think of these gluten free, paleo & keto egg soufflé cups as the ideal breakfast-to-go. Make a batch and you’ve got yourself one heck of a breakfast for the following days. 

Print

Ingredients

  • 5 eggs
  • 2 tablespoons almond milk
  • 2 tablespoons ricotta cheese
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 to 1/2 teaspoon kosher salt to taste
  • freshly ground black pepper to taste
  • 1 cup loosely packed baby spinach roughly chopped
  • 1/4 cup feta cheese crumbled
  • 2 tablespoons freshly grated parmesan cheese

Instructions

  1. Preheat oven to 350°F/180°C and butter a muffin pan.

  2. Whisk thoroughly together eggs, almond milk, ricotta, nutmeg, salt and freshly ground black pepper in a bowl. 

  3. Divide the spinach between the muffin wells and pour the eggs mixture over it over it and top with feta and parmesan cheese. The egg mixture should fill up about 2/3 of the muffin cups, giving the eggs space to puff-up without overflowing.

  4. Bake for 18 to 20 minutes, until puffed and golden. Serve right away or store in an airtight container for up to 3 days.

Recipe Notes

Feel free to switch up the toppings: anything from plum tomatoes, kale, mozzarella, chives…

And of course, bacon and chorizo! Just make sure to cook them before plopping them into the egg soufflés. 

Nutrition Facts
Keto Breakfast Egg Soufflé Cups
Amount Per Serving
Calories 87 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 145mg 48%
Sodium 161mg 7%
Potassium 78mg 2%
Total Carbohydrates 1g 0%
Protein 6g 12%
Vitamin A 14.6%
Vitamin C 1.7%
Calcium 9.1%
Iron 4.5%
* Percent Daily Values are based on a 2000 calorie diet.

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