Recipe #23: Mini Bacon and Mushroom Souffles

Usually I only partake in eating a souffle when it is a special occasion like Christmas or Easter. Traditionally, my mom would prep the souffle the night before and then wake up very early in the morning to bake the dish. Since it is neither Christmas or Easter I felt a little strange making this recipe in the middle of summer but it was well worth it!

When cooked in a large baking dish it usually takes quite a long time for a souffle to cook. Because of this I decided to divide the mix into individual muffin tins so they would cook much faster. I did tell you in my Bacon and Egg Muffins post that I would definitely be using the muffin pan again. And conveniently, I also had leftover bacon from that recipe as well. These tasted wonderful and I strongly encourage you to try them as a breakfast or as a brunch idea.

I got the inspiration from this recipe: http://casaveneracion.com/omelet-cupcakes/. I thought the omelet cupcake idea was so cute and delicious however the ingredients were not exactly agreeable or appetizing to me. Perhaps another time I will try the sardines and spinach combination but today my stomach could only handle what I'm used to: bacon and eggs.

Ingredients:


* 6 Eggs
* 1 package of bacon
* 8 oz package of fresh mushrooms
* 1 large white onion
* 1 Tbsp of Red Pepper Flakes

Cooking Directions:


First, preheat the oven to 400 degrees Fahrenheit.

On medium heat cook the bacon until medium rare. Remove from heat and drain on paper towels. (The bacon will continue to cook thoroughly in the oven.)

Crack the eggs into a large mixing bowl.

Dice the onion and mushrooms. Add these ingredients to the eggs.

Then add the red pepper flakes and mix all of the ingredients until well blended.

Spray the muffin pan generously with canola oil.

With a ladle, pour the egg mix into the muffin pans.

Place the pan in the oven and cook for roughly 30-40 minutes or until eggs are fluffy.