Gingerbread Breakfast Souffle with Cinnamon Spiced Bananas

 

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 souffles a few years ago. I eat a breakfast souffle a few times a week and love thinking up all kinds of different flavor combinations.

Here’s my latest breakfast souffle creation. If you’ve been following my recipes, you know by now that I really enjoy experimenting with seasonal, holiday flavors. This gingerbread version is a perfect breakfast option for this time of year. I especially love adding a little fruit with my souffle. 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 souffle 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 Souffle 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!

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21 Responses to Gingerbread Breakfast Souffle with Cinnamon Spiced Bananas

  1. Katelynn Marker says:

    I made these for the kiddos today and they are wonderful. The kids loved the individual little cakes. I told them it was a cake and they gobbled it right up. They told me to make them this cake every morning! It’s nice feeding them something healthy that they love so much! Thank you!!! Oh and I loved them, too. Almost forgot to mention that!

  2. christy says:

    Great recipe! My son ate it up and asked for more. I will be making these a lot now. Thanks!

  3. Marnie says:

    Love these! This is a fun way to eat breakfast and it’s so good! Great idea, thanks!

  4. Marloes says:

    Looks delish! Do you think it’s possible to mash the bananas and pour them into the mixture with the yolks?

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  7. Denise says:

    DELICIOUS!!! My picky four year old requests this for breakfast almost everyday! We are so glad to have a healthy recipe he loves so much!

  8. sarah says:

    I cant eat bananas. Do you think fresh peaches or some other fruit would work?? This looks wonderful and I want to try it! Yum! :)

  9. Donna says:

    Wondering if these would be good reheated in the oven or toaster oven for a quick breakfast?

    • I think so, Donna. I am a weirdo and only eat leftovers cold, so I’ve never personally reheated the souffles. I can’t think of any reason that they wouldn’t do well reheated, though.

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  11. Katie says:

    I am excited about these soufflés!! My kids love sweet things for breakfast (who doesn’t!) like donuts, etc, but those are a rare treat, even muffins are rare. But these should be perfect! Yummy and healthy, thanks!

  12. Amy says:

    Thank you for your soufflé recipes and all your other yummy recipes ! Me and my kids love them. They are a great change from our normal breakfast without much extra work. To save on dishes I melt the coconut oil in my cast iron skillet and cook directly in that. Works great.

  13. Megen says:

    This looks so yummy, I’d love to try it, but I can’t eat bananas. Do you know of a good substitution? Would pumpkin puree be acceptable? I know a souffle can be delicate, so I’d like to be confident of any substitution. Thanks much!

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