Egg Soufflé

Egg Soufle

Ready in 25 minutes | Serves 12 to 16

INGREDIENTS

• 10 large eggs

• 16 oz sausage of choice, ground (I suggest a nitrate-free option)

• 1 cup organic spinach, chopped

• 1/2 cup of bell pepper, diced

• 1/2 cup of organic sweet onions, diced

• 1/2 cup of goat cheese, crumbles

• 1-2 garlic clove(s), chopped

• 2 tsp of garlic powder

• 1 tsp of sage spice

• 1 tsp of onion powder

• 1/4 tsp Mineral Salt

• 1/8 tsp black pepper

• 3 tbsp of olive oil (avocado oil and melted coconut oil also works here)

• Coconut oil cooking spray or muffin liners

PREPARATION

 Preheat the oven to 325*F

1. Whisk the whole eggs in a mixing bowl. Add the dried seasonings—salt, pepper, sage, onion, and garlic powder—and 1 tablespoon of olive oil. Set aside.

2. Brown the sausage in a medium pan on medium heat until it is no longer pink. Allow it to cool for about 2 minutes, and then carefully pour it into the whisked eggs.

3.  Add one tablespoon olive oil to the hot pan used to cook the sausage. Saute the diced onions and bell peppers in this warm pan. Remove the cooked onions and peppers and set them to cool in a separate bowl.

4. Add a tablespoon of olive oil to the same hot pan. Add the diced garlic first, then the fresh spinach immediately. Sautée the spinach and garlic together for about 3 minutes.

5. Now, the fun part! Add all the cooked veggies with whisked eggs/sausage, add the goat cheese crumbles last, and combine well.

6. Coat a 16-cup muffin tin with coconut oil spray. I recommend a silicon muffin tin. Use a 1/4-cup measuring cup to put 1/4 cup of egg mix into each hole. Bake for 25 to 30 minutes.

7. Enjoy!

TIP

Purchase a silicone muffin pan so that these pop out fast and make for an easy clean up!