my favorite breakfast: Spinach, Egg & Cheese Souffles
A couple of weekends ago I was feeling creative on a Saturday morning and made these Spinach, Egg & Cheese Soufflés for Cole and I. Cole especially loved them and these days if he loves it, I’m making it again :).
To make the soufflés you’ll need…
1 refrigerated pillsbury pie crust
4 tsp heavy cream
a couple of handfuls of spinach
cheese (you can use almost any kind you like 🙂 )
First use cooking spray to grease the inside of the ramekins. Cut the pie crust into four pieces and gently fold them inside of the ramekins. Crack one egg inside each ramekin.
In each cup put a few ripped spinach leaves and 1 tsp of heavy cream. When all the ingredients are in the ramekins use a fork to scramble them together.
Sprinkle the top of each soufflé with salt, pepper and cheese and bake at 350 degrees for 20-25 minutes. (The length you bake the soufflés depends on how you like your eggs, if you like your eggs runny then bake for a less time.)