Hi everyone!! I would love to introduce you to one of my lovely contributors! Jessica from Army Wife To Suburban Life. She has a great blog, is an amazing cook and I am so happy to have her here posting some of her amazing recipes! I know you guys will love her too so check her out here —->
Who is going to the beach this summer? I bet you are. If you’re a smart beach goes you know that one must get there in the morning to snatch that good spot right near the water, and not too far from the lifeguard. What will you be packing for breakfast? I’ve been making these mini egg souffles so we can eat hot breakfast on the beach. You can make this recipe the night before and reheat them in the microwave for one minute. This recipe can be easily adjusted to fit your family’s taste. Add sausage or bacon. Just make sure you cook it before adding it to the egg mixture.
The herbs in our garden are in full bloom. I love using what I have on hand versus another trip to the grocery store.
This summer I’ll be sharing ways to add ease to our long summer days. You’ll be seeing easy recipes to pack for the park or the beach, quick summertime dinner ideas, and party worthy no bake desserts. If you live near the Jersey Shore come by my blog to find 20 cheap things to do with your kids that won’t give you a headache.
This recipe is Dottie approved!
Mini Egg Souffles
- 4 eggs
- 1/3 cup whole milk
- a handful of fresh herbs, finely chopped
- canola spray
- cupcake liners
- muffin tin
- Preheat the oven to 350F.
- Line the muffin tin with cupcake liners.
- Add the herbs, eggs, milk, salt, and pepper to a bowl.
- Whisk vigorously to combine.
- Pour the contents into the muffin tin.
- Bake for 30 minutes.
- Serve hot.
*Don’t forget you can add cooked bacon, sausage, or vegetables.
If you want to pack some mozzarella breakfast rolls alongside your mini souffles make this recipe the morning you leave. I promise they are extremely quick to put together!
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Have a great weekend!
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