These Sweet Little Breakfast Soufflés are the perfect easy breakfast to curl up with on a sleepy Sunday morning or to make ahead for a hearty (yet sweet) way to start a busy weekday!
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Here I go again….making stuff in my muffin tin. I swear, I do bake loaves and things that need to be sliced, but there is something so enticing about making a healthy recipe that is already portioned out into servings that are easily stored (and reheated) when trying to cook for a busy family.
Having quick, little-hand-sized, protein-packed breakfast items stocked in my fridge seems to help school morning run a bit smoother. Everyone in the house goes off into their day with a full, nourished belly and I don’t have to worry about being too creative in the kitchen before I’ve finished a cup of coffee. So, yeah, I pretty much always bake something in my muffin tin during my weekly meal prep ….for everyone’s sake.
I first enjoyed this recipe way back when (okay, it was only about a year ago) I met my friend Amanda, who stumbled upon my Instagram feed and discovered that we lived in neighboring towns. After a few emails back and forth, learning we had daughters about the same age and husbands with same bizarre musical tastes, we decided to get together for brunch one weekend. Well, Amanda, in all of her cooking brilliance, made us a version of this recipe for that brunch. I instantly fell in love with it and have made it a few dozen more times since our initial meeting. I have since tweaked it here and there to make it into the recipe seen below. While the core brilliance of this recipe is not mine, Amanda generously gave me permission to share it with all of you. As it is far too wonderful and easy of a recipe for you not to have as part of your breakfast rotation.
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SWEET LITTLE BREAKFAST SOUFFLÉS
These Sweet Little Breakfast Soufflés are the perfect easy breakfast to curl up with on a sleepy Sunday morning or to make ahead for a hearty (yet sweet) way to start a busy weekday!
ingredients:
- 1 ripe banana, peeled
- 5 eggs
- 1 pear, cored (peel on is okay)
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
instructions
- Preheat oven to 350F and line a muffin tin (I like to use silicone liners to prevent sticking).
- In a blender, combine all of the ingredients. Blend until mixture is smooth.
- Pour the mixture evenly between 9 lined muffin tin holes.
- Bake 17-20 minutes or until the tops of the soufflé are a slight golden brown.
- Enjoy warm or store leftovers in fridge for up to 5 days.
I just love these! Make my morning a little sweeter and definitely filling!
I love them too! A wonderful breakfast alternative that will still fuel you through the day.
I’d love to try this but don’t really want to buy a muffin tin just for this receipe. Have you ever tried putting the whole blended mixture in a bread pan and then slicing it afterwards?
These look great! Would they still work the same way if I left out the maple syrup? Other than being less sweet obviously 🙂
Yes. I do that often!
Do you know if these freeze well?
They do not. They tend to have a weird texture after.
What maple syrup? I don’t see that in the ingredients??
I edited the recipe a while ago to remove the maple syrup since I felt like it didn’t need it. I can’t seem to find where you are seeing a mention of it. But no maple syrup is needed