Egg Souffles With Gluten-Free Option

EGG SOUFFLÉS WITH GLUTEN-FREE OPTION

By: Brandi Carson

I’ve often said food is my love language. I enjoy and appreciate all kinds of food, and I also love to cook for others. Whether it is a simple recipe or something I spend all day cooking, I love sharing my joy of food. There is something special about how food can recall notable memories from childhood or important times in our lives. It brings people together for many occasions—holidays, sports, girls’ nights, parties, birthdays, etc. Food can even bring people comfort during illnesses or difficult times in their lives. Food plays a major role in distinguishing cultures and bringing them right into our homes for us to experience. If we have a little extra time on the weekend, a favorite special breakfast that my family loves is our version of egg soufflés. These are little muffin cups of buttery pastry with a creamy, cheesy egg filling. My daughter is gluten-free, and one of the great things about this recipe is that you can easily make it gluten-free. You can also make these any flavor you want by incorporating any flavor additions to the egg base. The possibilities are endless. We make at least two different flavors at a time for variety, and everyone can have some made with their favorite flavor. These little gems reheat well in the oven, so don’t be afraid of making too many! We hope you enjoy them as much as we do. They are not as hard to make as you may think, so try them!

Ingredients:

2 tablespoons butter
2 tablespoons flour, white all-purpose or gluten-free sweet white rice flour
1-1 1/2 cup half-and-half
6 eggs, beaten
1/2 to 3/4 cup cheese of your choice. The stronger the cheese, the less you need.
1/2-3/4 cup cheese (additional) to sprinkle on top
1-1 1/2 cup filling flavors: bacon, sun-dried tomatoes, veggies of your choice, a variety of cheeses, ham, spinach or kale, caramelized onions, breakfast meats, or whatever your heart desires.
2 packages of pre-made crescent rolls or 1 recipe gluten-free pie crust

Directions:

1. In a large saucepan, melt butter over medium heat.
2.Whisk in white flour or gluten-free flour until well-mixed. If making the gluten-free option, make sure to use sweet rice flour. It works well as a thickener, which not all gluten-free flours are good for.
3. Add 1 cup of half-and-half and cook on medium heat until thickened, whisking frequently. Do not let boil. If it seems really thick like paste, add an extra 1/2 cup of half and half. Cook until it reaches consistency of white gravy. Remove from heat.
4. Whisk in cheese(s) of choice. Be generous! When cheese is melted, whisk in eggs one at a time, making sure eggs are thoroughly incorporated each time you add an additional egg.
5. At this point, mix in any fillings desired. If you want to try two different flavors of soufflé, divide the egg mixture into separate bowls and add different fillings to each bowl. You may also want to reserve some of the fillings to sprinkle on top of the soufflé, like cheese or bacon, etc.
6. Preheat oven to 375 degrees.
7. Spray muffin pans with baking spray, making sure to spray the top of the muffin pan as well as the interior of each muffin cup generously. Fill each muffin cup with either 1/4-1/3” thick gluten-free pie crust or a triangle of crescent roll dough. You want the dough to completely fill each muffin cup and overflow a bit, overlapping the top of the pan. For the crescent rolls, you will have to cut the triangle dough in half and press it back together in the shape of a square to fit in the muffin cup. The gluten-free pie crust can get crumbly, press it into the pan until you get the desired thickness.
8. When muffin cups are all covered with dough, fill each cup 3/4 full of egg soufflé batter. Sprinkle top with any additional cheese or desired toppings.
9. Bake for 15 to 20 minutes or until it no longer jiggles and center is cooked through. Use a knife or toothpick to check. The soufflés will rise a lot during baking and get really puffy, but once out of
the oven and cooled slightly, they will collapse a little.
10. Let cool for a few minutes before serving. You may need to run a butter knife along the edges and underneath the crust to remove the soufflés from the pan.

 In a large saucepan, melt butter over medium heat.

Whisk in white flour or gluten-free flour until well-mixed. If making the gluten-free option, make sure to use sweet rice flour. It works well as a thickener, which not all gluten-free flours are good for. Generously season with salt and pepper to taste.

Whisk thoroughly until well combined.

 Add 1 cup of half-and-half and cook on medium heat until thickened, whisking frequently. Do not let boil.

If it seems really thick like paste, add an extra 1/2 cup of half and half.

Cook until it reaches consistency of white gravy. Remove from heat.

Whisk in cheese(s) of choice. Be generous!

 

Before incorporating the eggs, they will be tempered first. Take a spoonful or two of the roux mixture and add to the beaten eggs.

Whisk to incorporate.

When cheese is melted and eggs are tempered, whisk in eggs one at a time into the roux mixture, making sure eggs are thoroughly incorporated each time you add an additional egg.

 At this point, mix in any fillings desired. If you want to try two different flavors of soufflé, divide the egg mixture into separate bowls and add different fillings to each bowl. You may also want to reserve some of the fillings to sprinkle on top of the soufflé, like cheese or bacon, etc.

Your Egg Souffle filling is now ready. Preheat oven to 375 degrees.

 

Spray muffin pans with baking spray, making sure to spray the top of the muffin pan as well as the interior of each muffin cup generously.

For the crescent rolls, you will have to cut the triangle dough in half and press it back together in the shape of a square to fit in the muffin cup. The gluten-free pie crust can get crumbly, press it into the pan until you get the desired thickness.

Fill each muffin cup with either 1/4-1/3” thick gluten-free pie crust or a triangle of crescent roll dough. You want the dough to completely fill each muffin cup and overflow a bit, overlapping the top of the pan.

Repeat until all cups are filled and you have used all the dough.

 

 

 When muffin cups are all covered with dough, fill each cup 3/4 full of egg soufflé batter.

Sprinkle top with any additional cheese….

 or desired toppings.

Bake for 15 to 20 minutes or until it no longer jiggles and center is cooked through. Use a knife or toothpick to check. The soufflés will rise a lot during baking and get really puffy, but once out of
the oven and cooled slightly, they will collapse a little.

 

Let cool for a few minutes before serving. You may need to run a butter knife along the edges and underneath the crust to remove the soufflés from the pan.

 

Brandi Carson

Brandi Carson

Hey mamas, My name is Brandi Carson, and I am a homeschooling mama to 5 littles, first generation Christian, lover of food, friends, and dark chocolate, frugal thrift shopper who loves to find a good deal or a new project to work on and create. I am a mama that became a Christian after I started having babies.

My husband and I got married very young and started a family right away. Life has been a series of many trials that we have had to work through, like having a daughter with severe ADHD, moving to 4 different states in 2 years, health problems and just life in general. Through the years the Lord has shown me so much grace and love and has taught me so much about how to be humble, show love and grace.

Each day I strive to be the best mama and wife I can be and fulfill the calling the Lord has placed in my life. I have a passion to help other mamas in any way I can. I am still a work in progress and make mistakes like everyone else and am nowhere near perfect but I am learning to pick myself up, forgive myself and keep seeking the Lord in all I do.

We are finally settled in beautiful Colorado Springs, Colorado for the past few years where the Lord has allowed us to build a house and grow roots. He brought me the Help Club for Moms and the amazing community I get to be a part of.
Brandi Carson

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