Gingerbread Breakfast Souffle with Cinnamon Spiced Bananas | Primally Inspired

By mdancause

Ingredients

• 4 free- range, eggs, eggs and yolks separated
• 2 T coconut oil or grass-fed butter, melted
• 1 T 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 tsp pure vanilla
• 1/2 tsp cinnamon
• 1/2 tsp cloves
• 1/2 tsp ginger
• 1/2 tsp nutmeg
• 1 banana, thinly sliced (if you desire a sweeter souffle, use 2 sliced bananas)
• 1/2 tsp additional cinnamon

Details

Servings 2
Adapted from primallyinspired.com

Preparation

Step 1

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 4 large ramekins or 1 8-inch pie dish (or 6 - 8 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 minutes does the trick. For a pie dish, bake for 15-18 minutes. Enjoy!