Mini Egg Souffles

Here is another yummy treat for your Easter or Spring brunch table.

Mini Egg Souffles

Makes about 16 mini muffins

3 PP for 2 mini muffins


  • 1 chicken apples sausage link, cubed
  • 1/2 cup of low-fat shredded cheese
  • 5 eggs and 1 egg white
  • 3 tablespoons chives
  • 2 tablespoons 2% milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


Preheat oven to 375

Spray muffin pan with non stick spray. Divide the sausage cubes into the muffins cups. 

Top with cheese.

In a large bowl beat the eggs and egg white, add the milk, salt, pepper and chives.  Pour into over the cheese mixture, filling it all the way to the rim.

Bake for 20 minutes.  Remove from pan. 

Serve warm.

 Have a blessed Sunday, no matter what you do!


2 Comments Add yours

  1. Love these! Never thought to cook them this way – I’m going to use chopped gammon bits in place of the sausage.

    1. marbaird says:

      Thanks. They were fun to make and easy too. Let me know how your come out.

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