The past year I have been making this breakfast souffle (quiche) and wanted to share the recipe. My husband wants to cut back on carbs, so a crustless breakfast dish is just perfect.
My recipe for this LOADED CRUSTLESS MINI BREAKFAST SOUFFLE is a basic one, but you can individualize yours by adding any ingredients you have available. My grand-children enjoy making their own. I just set up little bowls with ingredients that I know they like, and they fill their dishes with what they want. This is a good recipe for the children to make because you do not have to be exact with the measurements and they will eat it because they made it themselves.
Preheat oven to 350 degrees F. Spray 4 (1 cup) ramekins with no stick cooking spray. Place dishes on a baking sheet lined with foil or parchment paper. Place the meat and veggies in the ramekins.
Top with shredded cheese then divide the egg mixture evenly between the ramekins. I combine the egg mixture in a larger bowl but use a measuring cup to pour it into the ramekins.
After the ramekins are filled, bake as directed. Remove from the oven and allow to set about 5 minutes before removing from the ramekins.
I topped this souffle with crumbled bacon.
This is one after being removed from the ramekin and it was topped with diced tomatoes.
I have usually made LOADED CRUSTLESS MINI BREAKFAST SOUFFLE for my husband and I when we can enjoy a leisurely breakfast, but a few weeks ago I made them, packed them in a Tupperware container, and he took them to his hunting cabin. The men just warmed them up in the microwave and he said they were wonderful. I will take them sometime when we are camping in our RV.
I hope you enjoy these and have fun being creative.
LOADED CRUSTLESS MINI BREAKFAST SOUFFLE
Ingredients
- 1/2 lb ground sausage
- 1/4 cup ham, diced
- 8 baby spinach leaves, chopped
- 1/3 cup mixture red and green bell peppers, diced
- 2 green onions, diced
- 3/4 cup shredded cheddar cheese
- 8 extra large or 9 large eggs
- 1/3 cup half and half
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse black pepper
- 1 Tablespoon hot sauce (optional)
- 6 slices bacon, cooked
Instructions
- Preheat oven to 350 degrees F. Spray 4 (1 cup) ramekins with no stick cooking spray. Place dishes on a foil or parchment paper lined baking sheet.
- In a small skillet, crumble and brown the sausage until no longer pink. Drain on a paper towel lined plate.
- Divide the sausage, ham, spinach, peppers, onions, and cheese evenly between the ramekins.
- In a medium size mixing bowl, whisk together the eggs, half and half, salt, pepper, and hot sauce. Pour the mixture into a 1 or 2 cup measuring cup and pour equal amounts into each ramekin. Fill the ramekins to the top of dish.
- Bake for 25 to 30 minutes or until eggs are set. Remove from the oven and allow to set 5 minutes.
- Run a small plastic knife along the inside of each dish for easier removal. Carefully, invert each ramekin onto a small dish and then flip back over to place on serving dish. Top with crumbled bacon.
Such eye catching photos! I’m not a big breakfast food eater, but these are what I go for on the brunch menu. Love everything in them.
Oh thank you Karen. I am so bad a taking pictures, I was shocked myself when any of them turned out!! LOL
Pam, It’s so great to have you on here & I really enjoy your ideas & recipes. You are such a great lady! I think you cook like me, I love cooking & I cook with lOVE, that’ s why it’s so good.
Thank you. That is so true. We love to cook and that does make a difference.
Yum!! Amara and I will have to try making these for Grampy!
Thank you
This is a good idea for no-carb breakfast! or just for snacks, I think. :p I’ll just have to do it without the bacon. 🙂
Thanks. I do also make it in a mini muffin pan (makes 24) and my husband takes them in his lunch over a few days for a snack when he works midnights..
Thank you for sharing this yumminess at the Thursday Favorite Things blog hop. Watch for your feature on Monday xo
Thank you. This is fun and I really enjoy reading everyone’s blogs. There are so many..takes a while to get thru.
I love this recipe. Thank you for sharing at the Thursday Favorite Things blog hop
Thank you very much.
This looks like the perfect breakfast! Stopping by from Katherine’s Corner. Pinned.
Thank you so much for what looks like a terrific recipe! I will pin it for use sometime soon!
I am glad I finally matched you up to your blog so I can visit and comment too!
I just adore the pride you have in those cute, cute kiddoes! It’s infectious isn’t it??!!
Thank you so much. I agree about the pride in those little ones! I have told numerous people about your blog and the adventures that yours get to experience.
Thank you, Pamela! I think we have a lot in common. I’m just crazy about your latest Halloween post. Following you on FB now so I don’t have to wait til your new posts show up in Kc’s feed!
Aww thank you. I am following you too. Your adventures far out do mine!!!!
Thank you! Printed, pinned, and going to share with my 3 daughters because grandkids will LOVE making these!
Thank you Joyce.
These sound wonderful! Since our schedules are so erratic, it would be nice to have some in the fridge. Thank you for the recipe! -Marci @ Stone Cottage Adventures
This looks awesome! My kind of breakfast! TFS!
Thank you Amy.
Now this is my kind of breakfast! YUM! Shared on Fb, G+, Pn, and Tw ♥
Great idea. I make something similar in a casserole dish, I had never thought about using my ramekins. We low carb so I am always looking for crustless.
Thank you. I have to keep trying crustless for my husband and really it still tastes just as good.
I love collecting great recipes for breakfast. We got into such a rut with the same ole, same ole. This is going into my collection.
Thank you…I imagine that you have a great collection of them!