Now that it’s officially Spring, we can usher in Brunch Season. I don’t think I’ve ever met someone who didn’t enjoy brunch. What’s NOT to love about breakfast AND lunch food with the opportunity to also enjoy bubbly beverages?
Since the weather is looking a bit more Spring-like for many, some not so much, we decided to start planning out ways we can better create brunches whether formal or casual that will for sure be crowd pleasers.
To kick it off, we are sharing one of our favorite brunch recipes. One of the best things about this one is the fact that you use a muffin tin… and I’m sorry, things always taste better when they are small.
MINI EGG SOUFFLES
- 6 cooked bacon slices, chopped
- 1/2 cup chopped green onions
- 1/4 teaspoon freshly ground black pepper
- 6 large eggs
- 4 large egg whites
- 1 cup low-fat milk $
- 1/4 teaspoon table salt
- 12 paper baking cups
- Vegetable cooking spray
- Soy sauce
- Preheat oven to 325°. Stir together bacon, green onions, and pepper. Whisk together eggs, egg whites, milk, and salt in a medium bowl. Place paper baking cups in a 12-cup muffin pan, and coat with vegetable cooking spray. Divide egg mixture among paper baking cups; top with bacon mixture. Bake 25 minutes or until tops begin to brown. Cool on a wire rack 3 minutes.
Serve with some fruit and a nice glass of Gloria Ferrer Brut Rose.