Brunch

Mini Cheese and Egg Souffle is for Breakfast.

Mini Cheese and Egg Souffle takes 5 minutes to prepare.

Mini Cheese and Egg Souffle takes 35 minutes to cook.

Mini Cheese and Egg Souffle makes 5 servings.

The ingredients for Mini Cheese and Egg Souffle are:

1 Cup of Fat Free Cottage Cheese
6 egg whites (I used "All whites', like EggBeaters)
1/2 Cup shredded 2% cheese (Cheddar or Colby)
3 slices of thin sliced roasted turkey (Cut into tiny pieces)
Mrs.Dash or your favorite herbs & spices

Here is how you make Mini Cheese and Egg Souffle:

Preheat oven to 350 F.Place Cottage Cheese & Egg whites in your food processor for about a minute.Add 1/4C of the cheese, blend for 15 secondsGently pour the mixture into a bowl and fold in the remaining cheese as well as the turkey and spices.Spray your muffin tin with non-stick spray. Pour gently into your muffin tin and put in the oven.If you are using mini muffin tins, they should hold about 1/8 cup of the mixture and bake for 20 minutes.If you are using normal size muffin tins, they should bake for about 35 minutes.**I made a combination of both. My "serving size' equals 1 Cup. (8 mini muffin size or 4 normal muffin size)Number of Servings: 5.5Recipe submitted by SparkPeople user MYLINDA142.

The nutritional information for Mini Cheese and Egg Souffle is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 101.8

• Total Fat: 2.0 g
• Cholesterol: 11.8 mg
• Sodium: 450.9 mg
• Total Carbs: 3.5 g
• Dietary Fiber: 0.0 g
• Protein: 15.3 g

The dietary needs meet for Mini Cheese and Egg Souffle is Low Carb