Half Baked Harvest’s Tieghan Gerard gives us her secret to the perfect breakfast.

“My mom adores corn soufflé, and she requests it every year for Thanksgiving. But why can’t we have our favorite holiday foods on regular days?” Half Baked Harvest‘s Tieghan Gerard ponders in her cookbook, Half Baked Harvest Quick & Cozy. Enter the mini corn soufflé omelet, a Gerard original that packs that special holiday tradition into a bite-sized, easy eat.

“I started making these one summer, and now they are a breakfast staple for us,” Gerard continues. “The key is the whipped egg — they are what gives you that light and fluffy soufflé texture.” And since the eggs are so crucial, be sure to treat them with the respect they deserve: “Be very gentle when working with the whipped whites, as they can deflate easily. Patience is your friend with this recipe!” But that patience will pay off, especially since a batch of these can be stored in the freezer for future breakfasts.

Unsure of how to perfectly finish off these savory little treats? “Sprinkle these minis with sea salt and thyme — and serving them with a little drizzle of honey or a dusting of Parmesan would be delicious, too!”

Mini Corn Soufflé Omelets

PREP TIME 15 minutes
COOK TIME 15 minutes
TOTAL TIME 30 minutes
MAKES 16 mini omelets

Ingredients

Softened butter, for greasing
2 cups corn kernels, fresh (from 4 ears) or thawed if frozen
6 large eggs, separated
1/3 cup heavy cream
2 green onions, chopped
1 tablespoon fresh thyme leaves, plus more for serving
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
Fine pink Himalayan salt and freshly ground black pepper
3/4 teaspoon cream of tartar
1 cup shredded Gruyère cheese
1 cup fresh baby spinach, chopped
Flaky sea salt, for serving

Instructions

Preheat the oven to 350°F. Grease two 12-cup muffin tins. Divide the corn evenly among 16 of the cups.
In a medium bowl, whisk the egg yolks with the cream, green onions, thyme, paprika, cayenne, and a pinch each of salt and pepper.
In a separate medium bowl, using an electric mixer, beat the egg whites with a pinch of salt until foamy, about 30 seconds, then add the cream of tartar. Continue to mix on medium speed until glossy peaks form, 2 to 3 minutes. Using a spatula, gently fold the egg whites into the yolk mixture just to combine. Gently fold in the Gruyère and spinach.
Divide the batter among the muffin cups, filling each three-quarters of the way.
Bake for 15 to 20 minutes, until deeply golden and puffed. Run a knife around the edge of the muffin tin cups to release and remove the omelets. Serve topped with fresh thyme and flaky salt. Store refrigerated in an airtight container for up to 5 days.

Note: Make a double batch and freeze them for an easy weekday breakfast. After baking and cooling, arrange the mini omelets in a single layer in a freezer storage bag and seal — they’ll keep for up to 3 months. Thaw them in the microwave and enjoy!