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Gingerbread Breakfast Souffle



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


 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


 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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  1. Avatar

    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. Avatar

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

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

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    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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    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!

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    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! 🙂

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

    • Primally Inspired

      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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    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!

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    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.

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    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!

  11. Avatar

    Hi Kelly! I’ve been struggling with some skin condition, so have eliminated all coconut and bananas and a zillion other “healthy” things from my daily diet (histamine-containing foods) while I try to regain control of my body. Crazy, I’m telling you. So frustrating that I went on full attack against a foot fungus, and I’ve seemed to create toxic backlash against my skin…. BUT I love your site so much, I still come to it for recipes! So I was in the mood for a souffle, and the MOLASSES in this one grabbed me! I used butter instead of coconut oil, and I used my vegetable peeler to very thinly slice raw sweet potato. I melted the butter in a pie dish, then placed a thin covering of the sweet potato slices. I baked that for 5 minutes, then added the souffle mixture atop. FANTASTIC!

    • Primally Inspired

      Oh Trish, I’m so sorry you are dealing with all this crazy mess! You have always been one of my favorite readers because you’ve been so encouraging and supportive to me since the beginning of my blog. Thank you for letting me know what’s going on with you – I’m hoping you can continue to keep me updated every once in awhile to let me know how you are doing!

      And by the way, I love your substitutions on this. I am going to make it tomorrow with sweet potato – that sounds awesome!!

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