Gingerbread Breakfast Soufflé Recipe

Eggs are such a great source of nutrition and a healthy way to start your day by having plenty of good fats and protein that keep hunger at bay. But let’s face it: eggs get boring after awhile. I needed to do something to spice them up a bit, so I started making soufflés a few years ago. I eat a breakfast soufflé a few times a week and love thinking up all kinds of different flavor combinations.

Here’s my latest breakfast soufflé creation. This gingerbread version is a perfect breakfast option during the winter months. I especially love adding a little fruit with my soufflé. The fruit gives me a little extra energy and the protein and good fats from the eggs are a great way to get my day started off on the right foot!  

Oh and please don’t be afraid to make this. I know the term soufflé might scare some people off, thinking it’s complicated to put together. But, it’s not as scary as it sounds and takes no time at all to whip together!

Gingerbread Breakfast Soufflé with Cinnamon Spiced Bananas

Serves 2-4

Ingredients:

 4 eggs, eggs and yolks separated

1 tablespoon coconut oil or grass-fed butter, melted

1 tablespoon molasses or sweetener of choice (or you can leave out for a sugar-free option and just let the banana(s) be your sweetener)

1 teaspoon pure vanilla

½ teaspoon cinnamon

½ teaspoon cloves

½ teaspoon ginger

½ teaspoon nutmeg

1 banana, thinly sliced (if you desire a sweeter souffle, use 2 sliced bananas)

½ teaspoon additional cinnamon

 DIRECTIONS:

 Preheat your oven to 350 degrees.

Whip your egg whites until stiff peaks form (if you are using a kitchen-aid mixer, it will take about 3-4 minutes on high speed).

In a medium bowl, mix together egg yolks, molasses, vanilla, and all the spices until well blended.

Once your egg whites are done whipping, fold in the yolk mixture and blend together very briefly, just until combined (only a few seconds). It’s very important not to over mix at this point.

Pour your coconut oil or butter in your baking dish and grease the sides of your dish with the oil or butter. I like to use either 2 large ramekins or 1 8-inch pie dish (or 4 small ramekins). Place your sliced bananas in the bottom of the dish. Sprinkle the additional cinnamon over the bananas. Scoop the egg mixture into your baking dish. Fill your ramekins or pie dish until completely full and over the top.

If you are using small ramekins (4 inch x 2 inches high), bake time is 10-12 minutes. For large ramekins (5 inch x 3 inches high), 15 – 18 minutes does the trick. For a pie dish, bake for 15-18 minutes. Enjoy!