Mushroom and Spinach Breakfast Puffs

Serves 4 to 6

Time 45 min

Mushroom and Spinach Breakfast Puffs

Serves 4 to 6

Time 45 min

Ingredients

4 largeeggs, separated, plus 1 egg white

1/2 teaspoonfine sea salt

1/2 teaspoonground black pepper

1/4 teaspoongrated nutmeg

1 cupreduced-fat (2%) milk

1/2 poundcremini mushrooms, trimmed

1 tablespoonunsalted butter, plus extra for the ramekins

1/2 cupthawed frozen chopped spinach, squeezed dry

Exclusively for Prime members in select ZIP codes.

These easy soufflé-like puffs make a great breakfast or brunch for guests. Like soufflés, they’ll begin to sink quickly after baking, but they will still be delicious. You can sprinkle them with grated parmesan before serving if you like.

Special Diets:

Gluten Free

Vegetarian

Sugar Conscious

Ingredients

4 largeeggs, separated, plus 1 egg white

1/2 teaspoonfine sea salt

1/2 teaspoonground black pepper

1/4 teaspoongrated nutmeg

1 cupreduced-fat (2%) milk

1/2 poundcremini mushrooms, trimmed

1 tablespoonunsalted butter, plus extra for the ramekins

1/2 cupthawed frozen chopped spinach, squeezed dry

Exclusively for Prime members in select ZIP codes.

Method

Place egg yolks, salt, pepper and nutmeg in a large bowl and whisk until smooth.

Heat milk in a medium saucepan until bubbles form around edges.

Slowly whisk hot milk into yolks.

Pour the mixture back into the saucepan, place over medium-low heat, and cook, stirring with a wooden spoon, until it thickens slightly, 3 to 4 minutes.

Immediately pour back into the bowl in which you whisked the egg yolks.

Place mushrooms in a food processor and pulse until very finely chopped.

Melt butter in a large skillet over medium heat.

Add mushrooms and cook, stirring frequently, until very soft and most of the liquid has been released and evaporated, about 8 minutes.

Remove from heat and add spinach.

Stir into yolk mixture.

Preheat the oven to 375°F.

Butter 6 (6-ounce) or 4 (10-ounce) ramekins or mini soufflé dishes and place on a baking sheet.

Beat egg whites in a clean bowl until they form stiff (but not dry) peaks.

Stir a dollop of whites into yolk mixture, then gently fold in remaining whites.

Spoon mixture into ramekins, filling them completely and leveling the tops.

Bake until puffed and nicely browned on top, about 25 minutes for smaller puffs and 30 minutes for larger ones. Serve immediately.

Nutritional Info

Serving Size

1 puff

Calories

120

Total Fat

Saturated Fat

Cholesterol

160mg

Sodium

340mg

Total Carbohydrate

Dietary Fiber

Total Sugars

Protein

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.