These were really good and a nice breakfast on the weekend, though you can totally do breakfast for dinner and eat them then, too! Its more of a method than a recipe as I don’t think I even measured anything, but I’ll do my best to guide you on the right path!
eggs (number depending on who you are cooking for, I think I used about 3)
milk (add about a half a cup per two eggs)
salt and pepper
stuff to put in (I used chopped up ham, cheddar cheese and scallions but you can add whatever makes you happy in your eggs!)
Preheat oven to 350.
Spray PAM into muffin tins and set aside.
In a bowl, combine the eggs, salt, pepper and milk and whisk until a tad foamy. Chop up your other ingredients and stick an even amount of them of each muffin tin section. This way you can ensure even distribution when you add the eggs. Pour the egg mixture in each tin over the chopped up stuff. Top with extra cheese if you like. Pop in the oven and bake, about 15 minutes or until the eggs are set and no longer jiggly. I super cooked mine cuz runny eggs and pregnant ladies sadly do not mix!
Use a knife to loosen the edges of each cup and pop out the souffles. Eat and enjoy!!