As many of you know, I like to create my own version of the Food Channels Chopped. Said differently, Don’t let anything go to waste. In this case, I had a Spinach Gratin from the night before. We were going to a brunch and had less than an hour to prepare something. The spinach gratin is made mostly with spinach and cheese. There is some heavy whipping cream too, so this is not exactly a low cholesterol offering.
The conclusion was to make little souffles – sort of. These turned out quite tasty. They looked really cool as well. I baked them in a muffin pan.
Recipe
Egg Souffle Cups:
Ingredients:
Spinach Gratin (link to Chuck Hughes recipe)
- 20 eggs
- 1/4 cup heavy whipping cream
- 1/8 cup skim milk
- 1/2 red pepper, diced
- 1 cup shredded mozzarella
- 1/4 cup shredded sharp cheddar
Directions:
Beat together the eggs, the whipping cream and the milk. Add the red peppers and the mozzarella. Then, finish by adding the spinach gratin (I had to break up the gratin from being in the fridge overnight). Spray muffin pans and using a big soup spoon, spoon in to the tins. Top with a little shredded cheddar. Bake in a 325 degree oven for approximately 15 – 20 minutes.
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