Most mornings, I like my breakfast prepped, easy, and in my stomach in 10 minutes or less (closer to 5 minutes, actually).  Other mornings, I’ll spend an hour whisking & mixing & waiting for puffed up golden brown perfection…  Anyone else?



 
This Paleo / Whole30 soufflé went down Sunday morning, and I’m thinking my time spent as a mad chef was worth it!  Double bacon, chopped spinach, & onion was a hit for me~ but see below for lots of different flavor combo ideas.

While this definitely falls into the category where a bit more effort is involved, I don’t think you will regret it!  Save this recipe for when you have a little more time on your hands:  a weekend brunch, a meal prep day, or even “breakfast for dinner”.  The mix-in options are endless, and your tastebuds will thank you.

 
I hope you enjoy this light, fluffy, savory dish!  
 
Tag me in your photos if you do give this a try, and let me know if you have any questions below.
 

 

 

 

Print Recipe

Simple Egg Soufflé | Paleo, Whole30

Servings: 6
Calories: 144kcal

Ingredients

  • 2 tbsp butter (or avocado oil or ghee)
  • 2 tbsp almond flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 cup coconut milk
  • 6 whole eggs
  • 2 egg whites
  • 1/2 tsp baking soda

Instructions

  • Preheat the oven to 375ºF.  Grease a 6-cup soufflé or baking dish with a cooking fat of your choice.
  • Melt the butter in a medium saucepan over low heat.  Stir in the almond flour and spices.  Continue stirring until a smooth paste forms.  Stir in the coconut milk, and keep stirring until the mixture lightly boils and thickens to a sauce.  Turn off the heat so the sauce can cool down a bit.
  • Separate the eggs– whites in one bowl, yolks in another.
  • Beat the yolks well, then add 1/4 cup of the warm sauce mixture to the egg yolks (this brings down the temperature so the eggs don't cook). Stir the yolk mixture into the remaining sauce.  Set this aside.  *Add your mix-ins here if you'd like!
  • Beat the egg whites and baking powder in a large bowl until stiff peaks begin to form (I used a hand mixer).  Fold some of the egg whites into the cooled sauce to lighten it up, then gently fold the sauce into the remaining egg whites.
  • Carefully pour the mixture into your greased baking dish.  Transfer to the oven, positioned towards the bottom rack.
  • Bake until puffy, light golden brown, and set in the middle– about 25 minutes.

Notes

*Stir in 1 cup of whatever mix-ins you like (finely chopped) to switch up the flavor combo:
 
  • bacon, spinach, and minced onion
  • ham, broccoli, and grass-fed cheese
  • crumbled sausage, green onion, and red pepper
 

Nutrition

Calories: 144kcal | Carbohydrates: 2g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 436mg | Fiber: 1g | Sugar: 1g | Iron: 1mg
Filed   bread muffins, breakfast, Whole 30