Monday, September 28, 2015

Sorta-Souffles - Italian Baked Eggs and Bacon

I served mine with raisin toast!
Yesterday's Sunday breakfast was fantastic. My husband and girls LOVED it. What I liked is that I could whip it up, and while it was baking, get dressed and ready to head out to church. It felt very relaxed, which is how a Sunday morning should feel, right?!

This is gluten-free and if you wanted to leave out the cheese, you could easily make it dairy-free.

Sorta-Souffle Minis - Italian Baked Eggs and Bacon 


2 tablespoons extra virgin olive oil
3/4 cup diced onion
2 garlic cloves, minced
1/2 cup fresh baby spinach leaves
1/2 teaspoon sea salt. divided
4 ounces pancetta, cut into small pieces (Italian bacon)  (Note - I have also used Canadian bacon; you could try regular cooked bacon or even prosciutto)
olive oil spray for oiling the ramekins
6 large eggs
3/4 cup plain almond milk

1 teaspoon dried Italian herb seasoning
freshly ground pepper to taste
1/2 cup provolone cheese, cut into small pieces 

1/4 cup Parmesan cheese


Preheat the oven to 400F. In a medium saucepan, heat the olive oil over medium-high heat. Add the onion and saute until soft and translucent, about 4-6 minutes. Add the spinach, garlic, and 1/4 teaspoon salt and saute for an additional 1-2 minutes until the spinach is fully wilted and the garlic doesn't burn. Stir in the meat and let cool.

In a medium mixing bowl, whisk together eggs, almond milk, herbs, freshly ground pepper, and remaining salt. Fold in the cooked onion mixture and provolone cheese and stir to combine well, making sure the cheese doesn't clump together.

Spray 6 ramekins with olive oil spray and divide mixture evenly among ramekins using a ladle to measure. Evenly distribute Parmesan cheese to top all mini-souffles.

Place on cookie sheet and into preheated oven and bake for 20-25 minutes until the tops are golden and the souffles have puffed slightly. Enjoy warm from the oven.