Spinach & Egg Soufflé in Potato Puff Cups

Looking for a fun, flavorful, and visually stunning breakfast or brunch idea? Look no further than Spinach & Egg Soufflé in Potato Puff Cups! These delightful little cups are a combination of crispy, golden potato shells filled with a creamy, cheesy spinach and egg soufflé. Picture this: a perfectly crisp potato base, followed by a fluffy, savory soufflé that’s rich in flavor but light as air. It’s the kind of dish that makes you feel fancy without having to spend hours in the kitchen. Trust me, your guests (or your taste buds!) will thank you for this one. Whether you’re hosting a brunch or just treating yourself to something extra special, these will definitely steal the show!

Why You’ll Love Spinach & Egg Soufflé in Potato Puff Cups

These little potato puff cups bring so much joy to the table, and here’s why they’re going to be your new favorite go-to recipe:

Perfectly Balanced Flavors

The crispy potato cups provide the ideal vessel for the fluffy spinach and egg soufflé filling. The spinach is packed with nutrients, while the eggs and cheese bring a richness that makes each bite feel indulgent. It’s a balanced combination of savory and satisfying.

Impress Your Guests

These bite-sized soufflé cups look so elegant but are surprisingly easy to make. They’re the perfect thing to serve at a brunch, a holiday meal, or any occasion where you want to impress without stressing out in the kitchen.

Customizable

While the spinach and egg mixture is delicious as-is, you can add your own twist by including other ingredients you love—like crumbled bacon, sautéed mushrooms, or fresh herbs. The possibilities are endless!

Light and Savory

The soufflé filling is light and airy, making this a great dish that doesn’t feel too heavy. It’s satisfying but won’t leave you feeling overly full, making it perfect for breakfast or brunch.

Family-Friendly

Whether you’re serving these at a family breakfast or as a fun weeknight dinner, kids will love the potato cups and the creamy, cheesy filling. Plus, they’re easy to eat with your hands—great for little ones who prefer finger foods.

Ingredients

These Spinach & Egg Soufflé in Potato Puff Cups are simple to make with a few wholesome ingredients. Here’s everything you’ll need:

For the Potato Cups:

• Large Russet Potatoes: The perfect base for crispy, golden cups.
• Olive Oil: For brushing the potato cups to help them crisp up beautifully.
• Salt & Pepper: To season the potatoes and bring out their natural flavor.

For the Soufflé Filling:

• Fresh Spinach: A great source of vitamins and a key ingredient for a burst of green goodness.
• Eggs: The main base for the soufflé—fluffy, light, and rich.
• Milk or Cream: To add creaminess and help the soufflé puff up.
• Cheddar Cheese: Melty and flavorful, cheese is essential for making the soufflé rich and decadent.
• Garlic Powder: For a touch of savory flavor.
• Onion Powder: A little sweetness to balance the savory flavors.
• Fresh Parsley or Dill: For added freshness and color (optional).
• Butter: To grease the muffin tin and add richness to the filling.

(Note: Full ingredient measurements are provided in the recipe card directly below.)

Instructions

Ready to make these delicious little puff cups? Let’s dive in!

Step 1: Prepare the Potato Cups

Preheat your oven to 400°F (200°C). Start by washing and peeling the potatoes. Then, use a mandolin or a sharp knife to thinly slice them into rounds. Drizzle the potato rounds with olive oil, and season with salt and pepper. Arrange the slices in the cups of a muffin tin, slightly overlapping them to form a cup shape. Bake in the preheated oven for about 25-30 minutes or until the potatoes are golden and crisp.

Step 2: Make the Spinach & Egg Soufflé Filling

While the potatoes are baking, sauté the spinach in a large pan over medium heat for 2-3 minutes until wilted. Allow the spinach to cool slightly, then chop it finely. In a mixing bowl, whisk together the eggs, milk (or cream), salt, pepper, garlic powder, and onion powder until smooth. Stir in the chopped spinach and shredded cheddar cheese. If using, add fresh herbs like parsley or dill for extra flavor.

Step 3: Fill the Potato Cups

Once the potato cups are baked and slightly cooled, spoon the spinach and egg mixture into each potato cup, filling them nearly to the top. The filling will puff up as it cooks, so don’t worry if it seems a little bit full.

Step 4: Bake the Soufflé Cups

Return the muffin tin to the oven and bake for an additional 12-15 minutes, or until the soufflé filling has set and is golden on top. The filling should be firm but light and fluffy. Remove from the oven and allow the cups to cool for a few minutes before serving.

Step 5: Serve and Enjoy!

These Spinach & Egg Soufflé in Potato Puff Cups are perfect served warm. Garnish with fresh herbs or a sprinkle of extra cheese if desired. Serve with a side of fruit, a fresh salad, or even crispy bacon for the perfect brunch spread!

Nutrition Facts

Servings: 6
Calories per serving: 210 kcal
Total Fat: 13g
Saturated Fat: 4g
Cholesterol: 150mg
Sodium: 380mg
Total Carbohydrates: 18g
Dietary Fiber: 2g
Sugars: 1g
Protein: 9g

(Note: Nutritional values are estimates and may vary depending on the exact ingredients used.)

Preparation Time

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

How to Serve Spinach & Egg Soufflé in Potato Puff Cups

These little savory cups are a perfect addition to any meal. Here are some ideas for how to serve them:

With a Side Salad

Pair these soufflé cups with a fresh green salad for a balanced, light meal. A lemon vinaigrette would add a nice zesty touch!

Crispy Bacon

For a touch of savory indulgence, serve these soufflé cups with crispy bacon on the side. It adds the perfect crunch to balance the creaminess of the soufflé.

Fresh Fruit

Serve with fresh fruit for a well-rounded breakfast or brunch. Sliced oranges, strawberries, or melon will complement the savory potatoes and eggs.

For a Hearty Brunch

These cups make a great centerpiece for a brunch spread. Serve them alongside a variety of other finger foods like mini quiches, muffins, or a cheese board.

Additional Tips

• Make-Ahead Option: You can prepare the potato cups ahead of time and store them in the fridge. Just reheat them before adding the soufflé filling and baking.
• Customize the Filling: Feel free to add in other ingredients like cooked bacon, sautéed mushrooms, or bell peppers to customize the flavor.
• Non-Dairy Option: For a dairy-free version, use a dairy-free milk alternative and non-dairy cheese.
• Use Different Potatoes: You can swap out the russet potatoes for sweet potatoes for a slightly sweeter, nutrient-dense alternative.

FAQ Section

Q1: Can I use frozen spinach instead of fresh?
A1: Yes! Just be sure to thaw and drain the frozen spinach before adding it to the egg mixture.

Q2: Can I prepare the potato cups ahead of time?
A2: Absolutely! You can make the potato cups ahead of time and store them in the fridge for up to 2 days. When you’re ready, just fill them with the egg mixture and bake.

Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Q4: Can I freeze these?
A4: Yes, you can freeze the assembled cups (before baking) for up to 1 month. Just bake them directly from the freezer, adding a few extra minutes to the cooking time.

Q5: Can I make these without the cheese?
A5: Yes! You can skip the cheese for a lighter version, or use a dairy-free cheese alternative.

Q6: Can I use a different type of potato?
A6: Yes! You can try sweet potatoes or Yukon Gold potatoes for a different flavor and texture.

Q7: Can I add meat to the soufflé filling?
A7: Yes! Adding cooked bacon, sausage, or ham would be a delicious way to incorporate more protein.

Q8: Can I use mini muffin tins?
A8: Yes, you can use mini muffin tins for smaller portions. Just reduce the cooking time by a few minutes.

Q9: How can I make this recipe spicier?
A9: Add a pinch of cayenne pepper or a few dashes of hot sauce to the egg mixture for some heat!

Q10: Can I skip the step of sautéing the spinach?
A10: It’s best to sauté the spinach to reduce moisture, but if you’re in a hurry, you can skip it. Just make sure to chop it finely and let it drain if it’s too wet.

Conclusion

These Spinach & Egg Soufflé in Potato Puff Cups are the perfect dish for any brunch, breakfast, or gathering that calls for something a little special. With crispy, golden potato cups and a light, creamy spinach and egg filling, they’re guaranteed to impress. Plus, they’re incredibly versatile and customizable to suit your preferences. Whether you’re serving them to guests or just treating yourself, they’re a winner all around!

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