There are so many ways to cook your breakfast eggs, and here’s another tasty example; Mini Breakfast Souffles. Eggs are an amazing breakfast food, packed full of vitamins and minerals, around 6g of protein per egg, and plenty of healthy fat. They raise HDL cholesterol (the good cholesterol), contain cholene, which is an important B vitamin that many people lack, and they have been proven to aid fat loss by keeping you fuller for longer. I eat eggs most days as I try to keep away from sweet breakfasts (see my article on Sweet Vs. Savoury Breakfast).
You could change this recipe up by adding different herbs or cheeses to the souffles, or keep them simple like I did using spring onion, bacon and feta. This recipe made 4 souffles, 1 got eaten in the testing, I had 2 for breakfast, and I kept the last one in the fridge for a snack later on (it tasted great cold!)
- 4 eggs
- 2 spring onions
- 2-3 tbsp crumbled feta cheese
- 3 tbsp chopped bacon
- black pepper
Fry the chopped bacon and sliced spring onions in a little coconut oil, until the bacon is cooked.
Separate the egg whites from the yolks (keep the yolks whole).
Whip all 4 egg whites together to form stiff peaks.
Gently fold in the bacon, feta cheese, and spring onions.
Spoon the mixture onto a baking tray lined with baking parchment, forming 4 mounds. Make a deep well in the cetre of each mound.
Bake the souffles at 220C for around 3-4 minutes, then add 1 of the yolks to each of the wells and season with black pepper.
Place back in the oven for around 6-7 minutes, until the yolks are just set and the souffles have some colour (see picture below).