Introduction
These Mini Egg Souffles deliver the impressive puff and airy texture of a classic soufflé in an easy, grab-and-go format. They are perfect for meal prep, brunch gatherings, or a high-protein breakfast. You’ll love how they rise beautifully in the muffin tin, creating light and fluffy individual portions packed with savory flavor.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 soufflés
Ingredients
- 6 large eggs
- 4 large egg whites (helps the rise)
- 1 cup milk
- Salt and pepper, to taste
- 1/2 cup cheddar cheese, shredded (or more to taste)
- 1/2 cup green onions, chopped
- 1 zucchini, grated
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a standard 12-cup muffin tin with non-stick cooking spray or butter.
- In a large bowl, whisk together the 6 whole eggs, 4 egg whites, and milk until fully combined. Season the mixture generously with salt and pepper.
- Stir in the shredded cheddar cheese, chopped green onions, and grated zucchini until evenly distributed.
- Carefully pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until the soufflés are puffed high, golden brown on top, and set in the center. A toothpick inserted should come out clean.
- Let the soufflés cool in the pan for 5 minutes before gently running a knife around the edges to loosen and remove them. Serve immediately while puffed.
Variations
- Bake in Ramekins: For a more formal presentation, bake the mixture in buttered and grated 6-oz ramekins.
- Serve with Toppings: Offer a toppings bar with hot sauce, salsa, sour cream, or a dollop of Greek yogurt for serving.
- Create a Crust: For a heartier version, press a thin layer of shredded hash browns into the bottom of each muffin cup before adding the egg mixture.
- Seasoning Swaps: Experiment with different dried herbs like paprika, dried dill, or onion powder whisked into the egg base.
Tips for Success
- Ensure your muffin tin is very well-greased to allow for easy removal after baking.
- Whisk the egg mixture thoroughly to incorporate air, which helps with the lift and fluffy texture.
- Squeeze excess moisture from the grated zucchini with a clean kitchen towel to prevent soggy soufflés.
- Avoid opening the oven door during the first 15-20 minutes of baking, as the sudden temperature drop can cause the soufflés to collapse.
Storage & Reheating
Let the soufflés cool completely, then store them in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a toaster oven or conventional oven at 350°F for 5-8 minutes. Microwaving is quick but will cause them to lose their light texture.
FAQ
Can I make these ahead of time?
Yes, you can prepare the egg mixture the night before, store it covered in the refrigerator, and pour it into the muffin tin just before baking.
Why did my soufflés collapse?
A slight deflation is normal once they come out of the oven. Major collapsing is usually due to underbaking, opening the oven door too early, or an under-greased pan causing them to stick and tear.
Can I use whole eggs instead of adding extra egg whites?
The extra egg whites are key for maximum rise and a light, airy structure. Using only whole eggs will result in a denser, frittata-like texture.
How do I know when they are done baking?
The soufflés should be puffed and golden, and the centers should be set (not jiggly). Use the toothpick test for confirmation.
Can I freeze these mini soufflés?
Absolutely. Cool them completely, then freeze on a baking sheet before transferring to a freezer bag. Reheat from frozen in a 350°F oven for 15-20 minutes.
What can I use if I don’t have a muffin tin?
You can bake this as a single large casserole in an 8×8 inch baking dish, though the cook time will increase to 35-40 minutes.
