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."

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

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
• 0 cooking spray

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with cooking spray.

Step 2

Thaw the frozen spinach and squeeze out as much excess water as possible using a clean towel or cheesecloth. Set aside.

Step 3

In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 1-2 minutes to form a roux.

Step 4

Gradually pour in the milk while whisking, and cook until the mixture thickens into a smooth sauce, about 3-4 minutes.

Step 5

Remove the saucepan from heat and stir in the Parmesan cheese, garlic powder, onion powder, salt, and black pepper until combined.

Step 6

Add the drained spinach to the cheese mixture and stir until evenly incorporated.

Step 7

In a large bowl, beat the egg yolks lightly and slowly add them to the spinach mixture, stirring to combine.

Step 8

In a separate bowl, use an electric mixer to beat the egg whites until stiff peaks form.

Step 9

Gently fold the beaten egg whites into the spinach mixture in three batches, taking care not to deflate the mixture.

Step 10

Spoon the spinach soufflé batter evenly into the prepared muffin cups, filling each about 3/4 full.

Step 11

Bake in the preheated oven for 20-25 minutes, or until the soufflés are puffed and lightly golden on top.

Step 12

Serve immediately while warm, as the soufflés may deflate slightly as they cool.

Nutrition Facts

Serving size	(809.0g)

Amount per serving	% Daily Value*
Calories	1002.5

Total Fat 69.6g	0%
Saturated Fat 41.8g	0%
Polyunsaturated Fat 0.3g
Cholesterol 202.3mg	0%
Sodium 2469.6mg	0%
Total Carbohydrate 42.5g	0%
Dietary Fiber 7.9g	0%
Total Sugars 13.9g
Protein 65.9g	0%

Vitamin D 107.4IU	0%
Calcium 1595.3mg	0%
Iron 6.2mg	0%
Potassium 1979.0mg	0%

*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.

Source of Calories

Fat: 59.1%

Protein: 24.9%

Carbs: 16.0%