Egg Souffles

I was reading through the book Everyday Paleo, [you should check out this ladies' website for more motivation...] and found a recipe for these egg soufflés. I tweaked her recipe a bit with what I had in my fridge, and they turned out alright!

*Pre-heat oven to 350

1. Find some vegetables in your fridge. For mine, I used broccoli, onions, and spinach.

2. Chop 'em up! [In the end, I probably had about 2 cups worth of chopped veggies]

3. Crack 10 eggs and whisk in large bowl. I took out 1/2 of the yolks.

4. Add about 1/4 cup feta cheese. Yum.

5. Throw in the veggies and give it all one last good stir.

6. Grease a muffin tin [my recipe fit great into a dozen holes], and fill up each tin, leaving about 1/2" at the top.

7. Stick in the oven for about 20 minutes. When finished, it should be easy to pop them out of the muffin tin.

Mine got a little overdone on the outside, but certainly they were still edible! I've adjusted the time for you, accordingly. Let me know what you use!