Mini Spinach Souffle Cups Stouffers
Elevate your appetizer game with these irresistible Mini Spinach Soufflé Cups, inspired by Stouffer’s classic flavors. Perfectly portioned and bursting with creamy Parmesan, hints of garlic and onion, and the vibrant goodness of spinach, these fluffy and savory bites are both elegant and easy to make. By folding airy, whipped egg whites into a rich spinach-Parmesan mixture, these soufflé cups achieve a light, melt-in-your-mouth texture while baking to golden perfection. With a quick 20-minute prep time and the convenience of a muffin tin, they’re an ideal choice for brunch spreads, party platters, or even a light snack. Serve them fresh from the oven and watch them disappear at your next gathering! Perfect keywords for SEO: "mini spinach soufflé cups," "easy savory appetizers," "spinach Parmesan recipe," and "light and fluffy soufflé."
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Recipe Information
Ingredients
- 10 oz frozen chopped spinach
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup grated Parmesan cheese
- 4 eggs, separated
- 0.5 teaspoons garlic powder
- 0.5 teaspoons onion powder
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
- cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with cooking spray.
Thaw the frozen spinach and squeeze out as much excess water as possible using a clean towel or cheesecloth. Set aside.
In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 1-2 minutes to form a roux.
Gradually pour in the milk while whisking, and cook until the mixture thickens into a smooth sauce, about 3-4 minutes.
Remove the saucepan from heat and stir in the Parmesan cheese, garlic powder, onion powder, salt, and black pepper until combined.
Add the drained spinach to the cheese mixture and stir until evenly incorporated.
In a large bowl, beat the egg yolks lightly and slowly add them to the spinach mixture, stirring to combine.
In a separate bowl, use an electric mixer to beat the egg whites until stiff peaks form.
Gently fold the beaten egg whites into the spinach mixture in three batches, taking care not to deflate the mixture.
Spoon the spinach soufflé batter evenly into the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until the soufflés are puffed and lightly golden on top.
Serve immediately while warm, as the soufflés may deflate slightly as they cool.
Nutrition Facts
Calories |
1002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.6 g | 89% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 2470 mg | 107% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 13.9 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1595 mg | 123% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1979 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
