Breakfast Souffle’

  • Ghee for pan

  • 1 large butternut squash cubed and cooked (1 package or fresh)

  • Note: You can sub acorn squash or sweet potato here too

  • 5 eggs

  • 2 TBSP Joi or plant based milk

  • 1½ cup water 

  • 1TBSP Cinnamon

  • 1 tsp powdered cloves

  • 1 tsp nutmeg 

  • 1 tsp allspice

  • Crushed pecans to top

 

Ghee to grease your square pan, set oven to 375 degrees.

Once butternut squash is cooked (I use frozen and microwave) add to blender with 4 eggs and 1 cup milk/alternative, add spices to taste.

Blend.

Pour into loaf pan.

Cook 30 minutes. Pull out to check.

Add pecans to topping

Souffle is done when no longer jiggly in the middle and is set. You may need to cook longer.

You can also do these in muffin tins - I’d check after 15 minutes to see how it goes.

Get your fat, veggies and fiber for breakfast!

Debbie Marlowe