These protein-packed egg soufflés are similar in texture to muffins, but without any gluten. It's a great way to use up oatmeal or any grain meal you have leftover.
2/3cupLeftover quinoa meal, oatmeal, or buckwheat meal
4Large Eggsbeaten
1/2cupBrown rice flour
1/4tspSea salt
Instructions
Pre-heat oven to 400 degrees. Combine leftover meal and eggs in a medium bowl until well blended. Stir in rice flour, baking powder, and salt until well blended.
Pour mixture into well-greased molds, soufflé cups, or custard cups until half full. Add desired ingredients such as cheese, meat, veggies, herbs, or seasonings to each cup until almost full.
Place filled cups on a baking sheet and bake for 20-25 minutes or until cooked through and golden brown. Remove from oven and let cool until cool enough to remove. Run a knife around the edge if they stick. Serve.
Notes
These can be made in advance, cooled, and frozen until needed up to two months ahead.