Indian

Egg Souffle (BJM) is for Breakfast.

Egg Souffle (BJM) takes 10 minutes to prepare.

Egg Souffle (BJM) takes 15 minutes to cook.

Egg Souffle (BJM) makes 10 servings.

The ingredients for Egg Souffle (BJM) are:

2 cups - Egg substitute, liquid (Egg Beaters)
4 large - Egg, fresh, (I use cage free, grain fed)
1 cup - Mushrooms, fresh, chopped
1 small - Onions, raw,chopped
0.33 cup - *Heart Smart Bisquick (mix only)
1 pepper - *Hot Chili Peppers, finally chopped (optional)
0.25 cup - *Kraft Finely Shredded Sharp Cheddar Cheese

*Cooking Spray, Pam, 1 serving

Salt and pepper to taste. I keep Salt to the very low side.

Here is how you make Egg Souffle (BJM):

In a mixing bowl, mix eggs and egg substitute together, fold in mushrooms, onions, chili peppers and cheese.Get a muffin baking pan, squirt bottom of each muffin slot with Pam cooking Spray. Pour in the egg mixture, fill half way. Bake for 10 min. or until slightly golden at the top. While baking, the egg mixture will puff up and look as if you are baking biscuits. Once removed, they will flatten and may not be a perfectly rounded.I bake mine in a toaster/convection oven. Baking time will vary but generally its 15-20 min. I re-heat in microwave and make an egg sandwich with any kind of bread, English muffin or bagel thins.Serving Size:?10 muffin like suffles

The nutritional information for Egg Souffle (BJM) is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 83.0

• Total Fat: 3.2 g
• Cholesterol: 77.0 mg
• Sodium: 172.8 mg
• Total Carbs: 4.4 g
• Dietary Fiber: 0.3 g
• Protein: 8.6 g

Egg Souffle (BJM) is Indian cuisine.