Breakfast

Mini Egg and Spinach Souffle is for Breakfast.

Mini Egg and Spinach Souffle takes 5 minutes to prepare.

Mini Egg and Spinach Souffle takes 20 minutes to cook.

Mini Egg and Spinach Souffle makes 8 servings.

The ingredients for Mini Egg and Spinach Souffle are:

3 eggs
4 egg whites
10 oz chopped frozen spinach
1 oz reduced fat feta cheese
3 grape tomatoes chopped

Here is how you make Mini Egg and Spinach Souffle:

Preheat oven to 350Spray muffin tin with cooking sprayBeat eggs togetherPour 1/4 c. egg mix into 8 muffin tinsadd spinach, tomato cheese to each tinsalt & pepper to tasteBake for approx. 20 minNumber of Servings: 8Recipe submitted by SparkPeople user MONKEY6574.

The nutritional information for Mini Egg and Spinach Souffle is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 52.4

• Total Fat: 2.4 g
• Cholesterol: 81.0 mg
• Sodium: 118.0 mg
• Total Carbs: 1.9 g
• Dietary Fiber: 0.8 g
• Protein: 6.0 g