Spicy Cheddar + Spinach+ Bacon Souffles
  • Alaina Hinkle

Spicy Cheddar + Spinach+ Bacon Souffles

Updated: Feb 5, 2019

I am going to be honest, I really do not like re heating eggs for the next morning. I feel like they always have a weird texture and/or do not have much taste. However, in the frozen breakfast burritos that thaws well and then THESE I am blown away at how they keep their moisture.

I have made egg souffles in the oven before, but they always become dried out and do not taste as good left over. This recipe can be adapted to a regular egg souffle recipe for the oven, but I would recommend doing this in the Insta Pot for the best taste. I put them in my egg souffle accessory. I posted a link in my banana bar post of my favorite accessory package from Amazon-- but I will go ahead and link it again here! Now I am not sponsored by these products, I just truly love them.


So here are the quick and easy ingredients and instructions for your delicious and perfect breakfast prep for the week.


-5 eggs

-1/2 cup whole milk

-1/2 cup shredded cheddar cheese/ Monterey Jack mix etc.

-1 green onion, whites & green parts chopped

-1/2 tsp salt & few grinds of pepper

- 3 strips of bacon

- Sheet of aluminum that would fit over your frying pan

-1 tbsp olive oil

-1/2 cup chopped spinach

-1/4 cup diced spicy cheddar cheese from Whole Foods--- this is where you can get creative, I love trying new cheeses in their dairy section and I cut these into cubes and place these on last with the bacon so they really melt into the souffles :)


1. Place eggs, milk and shredded cheese mix, salt and pepper and green onion into a blender and mix into all combined. I use my Vitamix for this one, but any blender will work

2. When the bacon is raw, cut it up into diced pieces. I do this when it is raw because it is easier to control the cut that way. Then place in a skillet on medium high heat and 1 tbsp of olive oil and cover with tin foil, keep checking and moving it around until it is starting to get crispy then remove from heat

3. Add in the spinach to your egg mixture and give it a couple pulses so that the spinach gets finer, but still visible

4. Next get our your souffle insert and start evenly pouring the mixture into the inserts. Leaving about an 1/8 of an inch from the rim so you can put the cheese and bacon on top.

5. Then sprinkle the cooked bacon & diced cheese on top, I will push some of it down too so it gets sort of mixed in

6. In your Insta Pot, place the trivet at the bottom that it came with and fill the Insta Pot with 1 cup water. Then place the egg souffle insert on top of the trivet. It will be a tight squeeze, but is made to fit in a 6 quart and up perfectly. My tip is to already have the souffle insert on the trivet while lowering it down, that way you can use the handles on the side. Works perfect!

7. Place a oven safe plate over the top part of the souffle insert to protect from moisture, then secure the lid with the steam release handle at sealing. Click pressure cook on high pressure for 10 minutes. Then once it beeps showing LO 00, let it naturally release for 10 minutes, until it shows LO 10. Then turn steam release handle to venting and let it release the last of the pressure. Once the float valve has dropped you may open the lid. Make sure you take the plate off carefully to where the water doesn't drip on the eggs

8. Let cool for a good couple minutes before you enjoy and you will enjoy them!! :)

Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!

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