Mini Egg Souffles

Serving Size: 4


  • 4 eggs
  • 0.33 cup whole milk
  • a handful of fresh herbs, finely chopped
  • canola spray
  • cupcake liners
  • muffin tin
  • salt and pepper


  1. Preheat the oven to 350 F. Line the muffin tin with cupcake liners.
  2. Add the herbs, eggs, milk, salt, and pepper to a bowl. Whisk vigorously to combine. Pour the contents into the muffin tin.
  3. Bake for 30 minutes. Serve hot.

Notes: Don’t forget you can add cooked bacon, sausage, or vegetables.

For the full post, visit Life With the Crust Cut Off.