Pancetta & Swiss Egg Soufflé

I’m super excited about this recipe! I decided to give an egg soufflé a try and I was blown away. This recipe is a show stopper. They are better than the ones you can buy! I used pancetta and swiss cheese, but you can use any flavor combinations you like. Try these! I promise you won’t regret it!

Pancetta & Swiss Egg Soufflé

Ingredients:
1 sheet puff pastry, thawed
5 oz panchetta
8 oz grated swiss cheese
4 eggs
1 cup milk (2% or whole milk)
5 tbps butter
3 tbps flour
salt, to taste
pepper, to taste
1 egg (for wash)
cooking spray

4- 4oz oven safe ramekins

Directions: Preheat oven 400°. Cook the pancetta in a medium sauté pan until fully cooked and crispy.. Drain on a paper towel and set aside. Drain most of the fat from the pan (leave a little for flavor) Add in the butter and let it melt, slowly adding the flour and mixing well making a roux. Cook 2-3 minutes pull off the heat and set aside.

In a small bowl add the eggs and beat well. Add in the milk, roux and salt and peppers and mix fully. Cut puff pastry into 4 squares. Roll/flatten out each square slightly. Spray ramekins with cooking spray. Gently press the puff pastry into the ramekins leaving extra over the sides (this will be folded later).

Add swiss cheese to the ramekins and top with some pancetta, complete this with all of the ramekins. Evenly add the egg mixture to each ramekin. Top with a little more swiss cheese. Fold up the edges to completely cover the top. Beat 1 egg in a small bowl and brush over the top of the puff pastry in each ramekin.

Bake in the oven at 400° for 22-25 minutes until golden brown. Place a toothpick or knife into the center of the soufflé, if it comes out clean the soufflés are done. Remove from the oven and let set 5-10 minutes. Remove from the ramekin and enjoy!

Notes: You can use any ingredients to fill these soufflés with. Favorite cheeses or meats! If using veggies I’d sauté first to remove the moisture. These come out so perfectly crisp the moisture could ruin that.

Air Fryer Sausage & Cheese Egg Muffins

Hi everyone! I’m so sorry for the delays with recipes. Life has been BUSY! The new job is keeping me busy. I have recipes to share, but just trying to take some time to disconnect after the work week and enjoy life. I’ll get to post them soon!

Anyways, We all know by now there isn’t much I won’t try in my air fryer. I have been trying some egg recipes. I really am not a fan of eggs or breakfast, so I try and keep it really easy for myself and prep some healthy breakfasts! I must admit, these egg muffins are delicious. You can use any flavor combinations you like! Sausage, bacon, ham, all different cheeses, or veggies!

Give these a try and let me know how you enjoyed them!!

Cheers!

Air Fryer Sausage & Cheese Egg Muffins

Ingredients:
11 eggs
1lb ground breakfast sausage, cooked & crumbled
1 cups shredded cheddar cheese
2 t salt
2 t pepper
2 T milk/water

Tools: (See Amazon Link below)
Silicone muffin cups
4 cup measuring cup

https://www.amazon.com/shop/garlic_and_oliveoil_veins

Directions: In a large measuring cup (4 cups) crack in the eggs. Completely whisk the eggs. Then whisk in the water or milk well. Season eggs with salt and pepper and set aside. Preheat the air fryer. (My oven AF preheats at 400° for 4 minutes) Add silicone muffin cups to the air fryer rack. Add cheese to bottom of the muffin cups and top with some cooked breakfast sausage evenly over the cups. Gently pour in the egg mixture into each muffin cup.

Place in the air fryer 300° for 12-13 minutes. I place mine on the middle rack for first 6 minutes and move to top rack for the rest of the time. Place a tooth pick or knife in the middle to make sure the egg is completely cooked. Let cool slightly and enjoy.

Note: These little bits of goodness are fantastic for meal prepping. I’ve never actually enjoyed them fresh except when I took a bite to try it. Usually I make on Sunday and heat up quickly in the microwave during the week. They come out delicious!