How to Make Greek Yogurt, Egg & Spinach Breakfast Soufflé
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Preheat oven to 375°F (190°C). Spray a 2-cup ramekin with nonstick spray.
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Whisk egg yolks, Greek yogurt, spinach, feta, and pepper until mixed.
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In a separate bowl, beat egg whites until stiff peaks form.
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Gently fold whites into yolk mixture. Transfer to ramekin.
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Bake 20 minutes, until soufflé is set and puffed. Serve warm.
Pro Tips for Perfect Greek Yogurt, Egg & Spinach Breakfast Soufflé
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of large eggs, separated, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Greek Yogurt, Egg & Spinach Breakfast Soufflé?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Greek Yogurt, Egg & Spinach Breakfast Soufflé?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for large eggs, separated?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain eggs, dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.