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Spinach, Mushroom & Bacon Mini Egg Soufflé Recipe Low Carb



Servings: 8, Serving Size: 1 mini-egg soufflé  |  Prep Time: 10 minutes


8 muffin paper liners

cooking spray

5 slices turkey bacon, diced

1 cup mushrooms, diced

1 cup egg substitute

10 oz frozen spinach, thawed and drained

¼ cup reduced-fat feta cheese, crumbled

¼ tsp salt (optional)

⅛ tsp ground black pepper


Nutrition Facts



1 Lean Meat


Calories 55

   Calories from Fat 20

Total Fat 2.5g

   Saturated Fat 0.9g

   Trans Fat 0g

Cholesterol 10mg

Sodium 250mg

Carbohydrate 2g

   Dietary Fiber 1g

   Sugars 1g

Protein 7g


  1. Preheat oven to 350°F / 175°C. Line a muffin pan with 8 paper liners and coat lightly with cooking spray.
  2. In a medium pan, sauté bacon until crisp, add mushrooms, and cook for an additional 4 - 5 minutes, or until liquid is reduced. Set aside to cool.

  3. In a medium bowl, add egg substitute and all remaining ingredients. Mix well. Stir in bacon and mushrooms to combine.

  4. Pour ¼ cup egg mixture into each lined muffin tin. Bake for 20 minutes.


Fun Facts / Cooking Tips

Cooking Tips, Kitchen Tips and Fun Facts

Packed with protein and vegetables, low fat, low carb, low calorie and no trans fat, these delicious soufflé dish is the perfect breakfast foods for the whole family to start an energetic day!

Tips: You can prepare the breakfast meals over the weekend, keep it frozen, and microwave them in the morning. Save time and eat well!



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