Home / Real Food Recipes Blog / Breakfast / Breakfast Fruit Souffle (Grain, Dairy, Nut Free)

Breakfast Fruit Souffle (Grain, Dairy, Nut Free)

  fruitsouffle

Breakfast Fruit Souffle (Grain, Dairy, Nut Free)

Last week on the Primally Inspired facebook page, I posted my breakfast of the day, which was this fruit souffle.

 

I’ve been eating some variation of a breakfast souffle a few times a week for the past few years, so I guess I was really surprised at the amount of attention and love the picture got. In fact, according to the higher powers on facebook, it was one of my most popular facebook posts that I’ve ever posted.

 

Woah! So I thought I should share the recipe on my website so more people could enjoy it.

 

Here’s the deal behind my breakfast souffles and why I love them so much:

 

Sometimes I get tired of eating eggs, eggs, and more eggs for breakfast, but the truth is, eggs are such an eggcellent (sorry, I couldn’t resist) and nutritious food to eat in the morning. The high protein and good, healthy fat in the eggs keep me fueled for hours. Plus eggs are a powerhouse of vitamins, minerals, omega 3 and other disease fighting nutrients like lutein and zeaxanthin, which reduce the risk of age related macular degeneration. Eggs are one of the few foods that also contain a lot of the essential nutrient, choline, which most Americans are lacking in their diet. Choline is wonderful for brain development and memory. Pregnant and nursing women should especially be consuming foods with choline because it supports the fetus’s developing nervous system and greatly reduces the risk of neural tube defects and premature birth. I could go on and on about the greatness of the egg, but you get the point – they’re pretty much awesome.

 

That is why I love this breakfast! It’s made almost entirely of eggs, but it doesn’t taste like I’m eating eggs at all. Weird I know, but just trust me on this. It tastes like a pancake! In fact, my picky little nieces even call it a fruit pancake and it’s one of their favorite things to eat.

 

The recipe below is a nice base recipe and the one I use the most. You can see some of my other yummy different variations of souffles here.

 

Lately I’ve been sticking with cinnamon as my spice and using frozen strawberries as my fruit. But I often change out the fruit according to what’s in season or what I have in my freezer from last summer.

 

I really enjoy experimenting with this recipe and I encourage you to get creative with the fruit combination and/or spices and see what kind of yummy concoctions you can come up with. And let us know some of your favorites by leaving a comment so we can all try them, too!

 

Breakfast Fruit Souffle

Serves 2 or more

Ingredients:

4 – 5 eggs, room temperature works best and separate your whites and yolks (use 4 if your eggs are large or 5 if they are on the smaller side)

2-3 T pure maple syrup or sweetener of choice

2 tsp vanilla

2 tsp cinnamon

1 cup fruit, both fresh or frozen will work great

1 T coconut oil

 

DIRECTIONS:

Turn your oven to 350.

Put your coconut oil and fruit in the bottom of a pie pan or 2 large ramekins. If you are working with fresh fruit, slice it up before you add it to the dish. If it’s frozen, keep it whole and we’ll slice it up after it gets softer. Stick it in the oven while it’s preheating so the coconut oil melts and so the fruit gets soft.

Meanwhile, we’ll make the rest of the souffle.

Put your egg whites in a kitchen-aid or stand mixer (or hand held mixer) and whisk on high speed until peaks form. This will only take a few minutes.

While the whites are whipping, put your yolks in a separate bowl. Add in the maple syrup (or other sweetener), vanilla and cinnamon. Mix well. Set aside until the whites are finished whipping.

When the whites are finished whipping, add in the yolk mixture. Whisk for about 5 seconds more just until the yolk and white mixture is incorporated. It’s very important to not overmix it at this point. 5 seconds is plenty.

Take the pie dish with the fruit/coconut oil out of the oven. If your fruit was frozen, you can slice it easily now so slice it up in smaller pieces right in the dish.

Now pour your egg mixture into the pie dish/ramekins.

Bake for 16-20 minutes or until golden on top and done in the middle. Enjoy!

Disclaimer and Affiliate Disclosure Information

Check Also

One Pan Meal: Ranch Chicken and Veggies - Whole30, Paleo and so good and easy!

One Pan Meal: Ranch Chicken and Veggies (Whole30, Paleo, Gluten Free)

One Pan Meal: Ranch Chicken and Veggies! Whole30, Paleo, Gluten Free. Have an easy, healthy, one pan meal on the table in minutes!

105 comments

  1. I made this for breakfast this morning and it was so yummy! It really did taste like a pancake on top. Thanks 🙂

  2. What is the texture supposed to be like? At 25 minutes mine is still wet inside…? Otherwise looks great!

    • Primally Inspired

      Hi Erin, it should be cooked through. If it’s really high, it might need a few more minutes of cooking time. Hope it turned out ok for you!

      • I agree, my whipped eggs measured about 3 inches high when I topped the fruit and I had to leave it in about 6 minutes longer. Altitudes, oven technicalities, and humidity are all going to affect the time on a souffle. Don’t be afraid to tweak it.. I actually don’t mind the extra moisture at the very top of my souffles. If you’re using quality, happy chicken eggs there shouldn’t be much of an issue with soft “meringue”.

  3. Super easy recipe! However mine did not cook through thoroughly. Its possible my dish was too wide! Bummer..

  4. I can’t wait to try this out for my me and kids!

  5. Bella Benefield

    It sounds wonderful and I can’t wait to make it. Thanks for sharing ;0)

  6. Could I substitute something for coconut oil? I really don’t like coconut and don’t have any of the oil. Thanks!

  7. Suzanne Wales UK

    OMG! Delicious, I used a handful of frozen blueberries, 6 frozen strawberries & a finely chopped small red apple! I substituted maple syrup for agave syrup & used 2 TBS. thank you very much!!! 🙂

  8. Loved this! My kids loved it! 🙂
    We definately had ‘wet’ insides too so I just lowered the temp and cooked it for another 5-10 (kept checking and adding minutes). I lowered the oven temp by 10 degrees so it wouldn’t get burnt on top, worked out perfectly.
    Love that the top didn’t taste a thing like eggs, great for my egg-hating teen :).

  9. OMG, I can’t believe how good this is!!! My friend emailed me the recipe after raving about it so I had to try it. We absolutely love this. I’ve made it 3 times since she sent me the recipe and will make it many many more times. I used strawberries the first two times and then tried an apple. So good all the ways! Can’t wait to try other fruits, too. I think peaches would be so good. Thank you so much for this awesome recipe!!!

  10. I agree with everyone else. This is really really good!!!! I’m so happy to have found this recipe because eggs were getting really boring! I will be making this a lot!

  11. Amazing!!! I used blueberries and blackberries, delish!

  12. So yummy! We enjoyed these last weekend and I made them again this morning as my kids had off from school and requested them again. We are also excited to try different fruits when summer rolls around. I asked the kids what fruits they would like to put with it and I think they named every fruit combination possible. We want to try them all. LOL. Thanks for the really yummy recipe. This is something we really enjoy.

  13. I made this twice once with frozen strawberries once with fresh both times failed egg whites perfect and room temp and yolks folded not stirred both times failed and watery on bottom yolks sunk formed hard I will stick to a becuhmel egg mix with a souffle’.

  14. This was amazing, the first time I made it I had to make a second one just so my husband could try because my two toddlers downed the first one. We used frozen blueberries and strawberries and have also tried peaches and strawberries.

  15. It’s very nice! My two girls love it! Thanks!!

  16. Terrific! I try to eat eggs everyday because I know the protein will sustain me, but due to an ugly childhood incident with eggs (ew…) I’m not in love with them. This, though, was absolutely delicious! My husband and I polished it off entirely too fast.

    Thanks for posting this!

  17. This sounds fantastic! Can I be kept overnight and reheated? 5am comes pretty quickly with two toddlers and we need to stay on schedule!

  18. I made this twice today! One with mixed berries and the other with mixed fruit; both frozen. Two out of three kids loved it. I had a bit of the wet problem mentioned above. I will try some of the tips that others posted. I also need to try using four eggs instead of five. I used five large eggs both times. I think I just wanted to have more, but four might cook more evenly. Thanks so much for sharing.

    • Primally Inspired

      I hear you, Andrea. I always add that extra egg for the “wow” factor (makes it nice and high and pretty), but by doing so, I definitely need to add time to the cooking time (usually 3-5 extra minutes does the trick for my oven).

  19. Serena Iacobucci

    I tried this for the first time today and it is wonderful! I didn’t have any coconut oil so I used butter and added a few drops of coconut extract. I also used fresh blueberries and only 4 eggs because they were large eggs. I cooked it 5 minutes longer on a reduced temperature per other suggestions and had no trouble with a watery interior. Only thing I wish I had done is sprinkle the blueberries with sugar before adding the egg mixture. Fresh blueberries are not in season here so they are tart, so they would have been better if sweetened before baking. I believe frozen fruit is already sweetened so for frozen fruit, this may not have been an issue. My husband and I will still enjoy eating it, but my toddler doesn’t like the tartness of the blueberries. Oh we’ll, I’ll do it again making sure the fruit is sweetened.

  20. I make this once or twice a week, with mango, strawberries and banana’s or whatever I like or have in the house 🙂
    I kinda made this quite big over here in the Netherlands 😀 by sharing my pictures of my souffles on facebook. Im in this small Paleo group and they started making it (even without the sweetners) after they saw my pictures and read my commends about how good and tasty it is! Now it seems a bunch off dutch Paleo followers are having it for easter breakfast 😀

  21. Just made this! Used strawberries & bananas, honey as sweetener and half a tsp of cocoa powder. Thought it would fail as i only had a hand mixer (the ones for soup) but it turned out great! Thank You!

  22. This recipe has made me talk of the family! The recipe and your site is running rampent now. Thank you!!!

    I served the souffle to my niece and a friend who has gluten issues. They couldn’t believe that it didn’t have flour. It was so delicious and the texture was delightfully and amazingly enough like a pancake, that I must have answered the question: “How much flour is in this?” 5 times or more.

    Next up… the kids who won’t eat eggs!

    • Primally Inspired

      JM, this makes me so happy to hear that you and others are enjoying it as much as I do! I think I wrote in my post that my grandmother still doesn’t believe me that it doesn’t have flour. LOL! Hope it’s a success for the kids, too 🙂 Thanks for the comment!!

  23. Can I make it the night before?

  24. YUM!
    I tried this out (preparing for the early morning tomorrow) and I am very happy! Even my 14 year old son ate up a piece! I used fresh sliced strawberries. While it was baking, my house smelled fantastic! It came out of the over looking as beautiful as your photo, but then fell. But it worked! Thank you!

  25. How long can we eat on this for? Debating if I should make it smaller in ramekins for my family of two!

  26. It was amazing! I made it with mango and strawberries!! Yum!!! Do you know the nutrition break down, just curious! THX!

    • Primally Inspired

      Oh yum!! That’s a combo I haven’t tried yet, but sounds like I should 🙂 I do not know the nutritional breakdown. A lot of people have been using http://www.myfitnesspal.com to plug their nutrition info in. This recipe has so many variables to make it hard to calculate a universal accurate nutrition label (using 4 or 5 eggs, using different fruit, using coconut oil or butter, etc.)

  27. Made this yesterday for the first time. Really like it! And my 5 year old daughter was excited to eat “pie” for breakfast.

  28. Can you make this for 5 or 6 people? – what quantities would you use?

    Pat

    • Primally Inspired

      Hi Pat,
      One of my favorite readers sent me a great idea she’s done with this recipe. I am working on a post about it, but she doubled all the ingredients and bakes it in a 9×13 pan for about 25 minutes for her family.
      She also adds a delicious topping on it at the 15 minute mark and continues to bake it for 10 minutes or until the souffle is cooked.
      Here’s the topping she adds:
      1 cup almonds, 1/4 cup pumpkin seeds, 2 T coconut flour, 2 T coconut sugar (or honey, etc.), 5 T melted butter.

      Hope that helps!!

  29. Do you use a 9″ pie dish? Would this work in a regular souffle dish or individual souffle dishes? Can’t wait to try this!!! 😀

    • Primally Inspired

      Hi Amy! Yes I usually use a 9 inch pie dish. You can definitely use individual souffle dishes. Usually they take around 15-18 minutes for the little guys.

    • Amy I actually use four 2inch dishes! They turn out great! I have made a cheddar batch and tonight just tried a blackberry peach batch and they are awesome!

  30. awesome recipe. we have a cookery competition at school and i hav to make a healthy breakfast. thanx so much. well, i am gonna use honey as the sweetener coz i donno where to get maple syrup here (in abu dhabi). Hope it turns out great! i hav never tried it before( too nervous).

  31. Backberry and bananas!!!! Mmmmm it is so tasty, just made it for the first time and everybody liked it. Thank you for all your work!
    Best regards from Athens, Greece.

  32. This was delicious! I tried it with blueberries but will try with apple next time. When you go on a gluten and dairy free diet, it is hard to find something you truly like in the morning. I used to swear by english muffin, bagel and cream cheese!!! Not anymore…this is great! Thanks a lot!!!

  33. Iloved it!!!!! saved as fav now for my home,,,thanks!!!

  34. Made this this morning for breakfast and was pleasantly surpised at how easy it was to make(my son even helped!)and how delicious it was! I will definitely be making the larger version of this recipe since the three of us polished it off in no time and wanted MORE (made 1- 9inch pie)! I used 1/2 cup fresh peaches and 1/2 cup fresh blueberries (what I had on hand) and it was a tasty combo! The texture was very light and fluffy and was similar to a crepe or pancake. Thanks for sharing! Look forward to trying some of your other recipes now. 🙂

  35. Thanks for this recipe. I have eaten this several times now with all kinds of fruits including grapes. It tastes good every time (sometimes it falls though). It’s such a simple recipe though; while not quick, it’s the perfect light breakfast and a great way to eat eggs that don’t taste like eggs.

  36. Oh, I am so going to have to try this tomorrow for breafast! It looks delicious and I love how simple it is.

  37. Mine does not look as high/fluffy as the photo? Does that mean I should have used 5 eggs instead of 4? I tried very hard not to overmix when I added the egg yolk mixture to the egg white mixture.

  38. Just came out of the oven – it smells heavenly!! Can’t wait to try it 🙂 Thanks for the inspiration!!

  39. Well, I hate to cook for the men in my house! I thought it was delicious but none of my guys were impressed! I guess I will try it again when I am cooking for people with taste buds! :(. Thanks for giving me an option for eggs in the morning besides scrambled!!

  40. Excellent! I’ve made this twice, and both time it turned out great. The second time I doubled the recipe and used a 8×12 casserole, and left it in the oven until it was quite brown, and added a little honey and cinnamon to the fruit mixture on the bottom. Delicious! Thanks for posting this, as my grain free breakfast options were getting bleaker. Souffle never occurred to me, and now I’m keen to try sweet and savoury options….

  41. I am thinking of making this in individual-sized portions. Is this something you have tried before? I think they would keep better. This way I could make them ahead and serve them for the kids before school; quick, painless and delicious.

    I’m curious, has anyone tried this yet?

    Lisa

  42. I found a pic of the one I made three years ago in my Facebook memories….I’m overdue for another one because it was amazing! Guess what I’m making for lunch today?

    Thank you again, Kelly for your generosity and sharing!

Leave a Reply

Your email address will not be published. Required fields are marked *