Potato and Brussels Sprout Souffle


     Here is a delicious brunch idea that is not only good for you but quite tasty. It involves eggs, potatoes, herbs, cheese, and brussels sprouts. Don't turn your nose up yet. The flavor is subtle and mellow, not like when you were a kid and were forced to eat them. Look at the picture, doesn't it look yummy? Would I steer you wrong? No, I wouldn't. You know you want to try it. Come on make this today. 
 
Potato and Brussels Sprouts Souffle (from Eating Well)

  • 1 tablespoon extra-virgin olive oil
  • 2 cups refrigerated preshredded potatoes, or shred your own.
  • 8 ounces Brussels sprouts, trimmed and thinly sliced (about 2 cups)
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 16-ounce container liquid egg substitute, such as Egg Beaters
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup low-fat milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper


  • Preheat oven to 400°F. Coat four 10-ounce ovenproof ramekins or mugs with cooking spray and place on a baking sheet.

  • Heat oil in a large nonstick skillet over medium-high heat. Add potatoes, Brussels sprouts, onion and garlic and cook, stirring, until softened and beginning to brown, about 6 minutes. Divide the mixture among the prepared ramekins.

  • Whisk egg substitute, cheese, milk, thyme, salt and pepper in a medium bowl. Pour the egg mixture over the potato mixture and gently stir to combine.

  • Transfer the baking sheet to the oven. Bake until the eggs are set and an instant-read thermometer inserted registers 160°F, about 25 minutes.

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