From the Kitchen of Jenna McGregor
The Early Riser: Mini Gluten-Free Egg & Cheese Soufflés
There's a new regular on the specials board at Brewed Awakenings, and it clocks in before the heat does. I'm calling it The Early Riser—little golden puffs of egg, cheese, and crisp bacon tucked into flaky gluten-free pastry, the kind of breakfast that looks like it took more trouble than it did. They're entirely gluten-free, they come together in one bowl, and in my café they disappear faster than I can get them into the display case. Just the thing for a slow summer morning, or for feeding a porch full of people who wandered over for coffee and stayed.
⏱ Prep Time: 10 minutes | Cook Time: 15-17 minutes minutes per batch| Yield: 4 soufflés ✅ Gluten-Free | ✅ Celiac-Safe
Ingredients
1 package Sweet Loren's gluten-free puff pastry
4 large eggs (3 for the filling, 1 reserved for brushing the tops)
2 tablespoons whole milk or heavy cream
½ cup freshly shredded cheese of your choice (a blend works beautifully)
1 tablespoon grated Parmesan
¼ teaspoon salt
Instructions
Preheat the oven to 425°F. Spray four ramekins or soufflé dishes (about 3½ inches across) with cooking spray.
In a small bowl, whisk together 3 of the eggs, the milk, shredded cheese, Parmesan, and salt until well combined.
Unroll the room-temperature puff pastry and cut it into four rectangles. Roll them out slightly so they are almost square.
Gently fit a square into each dish (as you would a pie crust), letting the edges drape over the sides. Divide the egg mixture evenly among the four dishes, then fold the overhanging pastry over the top of the filling.
Beat the reserved egg and brush it lightly over the tops of the pastry.
Bake 17–20 minutes, until the tops are golden and the eggs are set. Let cool a few minutes before serving warm.
*feel free to add your own mix-ins (spinach, bacon, sausage, etc.) and garnish with scallions or chives.