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Home » Dietary Preference » Whole30 » Sweet Little Breakfast Soufflés

Sweet Little Breakfast Soufflés

By Taesha Butler September 5, 2016 (Updated November 28, 2021) 10 Comments

Servings9
Prep Time2 mins
Cook Time20 mins
Total Time22 mins
Jump to Recipe
5 from 2 votes

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!

Sweet Little Breakfast Soufflés straight out of the oven served to the table

Baking in a muffin tin

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.

Sweet Little Breakfast Soufflés made at home with pears and bananas next to the tray.

My friend’s recipe

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.

More breakfast recipes to try

  • Breakfast Pumpkin Soufflé
  • Veggie-Loaded Breakfast Cookie
  • Vegetarian Breakfast Casserole
  • Morning Glory Breakfast Cookies (vegan + gf)
  • 10 Ways to Add Vegetables to Breakfast

Enjoying these sweet little breakfast soufflés?

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Sweet Little Breakfast Soufflés straight out of the oven served to the table
Print Recipe
5 from 2 votes

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!
Prep Time2 mins
Cook Time20 mins
Total Time22 mins
Course: Breakfast
Cuisine: American
Keyword: healthy breakfast recipes, little souffles recipe, sweet souffles
Servings: 9
Calories: 58kcal
Author: Taesha Butler

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.

Nutrition

Calories: 58kcal | Carbohydrates: 6.1g | Protein: 3.3g | Fat: 2.5g | Saturated Fat: 0.8g | Cholesterol: 91mg | Sodium: 35mg | Potassium: 102mg | Fiber: 1g | Sugar: 3.6g | Calcium: 17mg | Iron: 1mg

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

This post contains affiliate links, though all opinions are my own. When you purchase anything using my links, it costs you absolutely nothing extra, but it does kicks The Natural Nurturer a little financial love to keep doing what we do. Thank you for your continued support, both with your dollars and your interest

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Filed Under: Breakfast, Meal Prep, Whole30

Previous Post: « Why Nutrition in Early Childhood REALLY IS Important
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Reader Interactions

    Leave a comment & rate this recipe Cancel reply

    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

    Thanks for taking the time to share your feedback.

    Recipe Rating




    Comments

  1. Ashley O.

    September 25, 2016 at 9:15 pm

    I just love these! Make my morning a little sweeter and definitely filling!

    Reply
    • Taesha Butler

      October 2, 2016 at 5:40 pm

      I love them too! A wonderful breakfast alternative that will still fuel you through the day.

      Reply
  2. Shaina

    January 24, 2017 at 9:04 am

    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?

    Reply
  3. Lucy

    December 15, 2017 at 4:19 pm

    These look great! Would they still work the same way if I left out the maple syrup? Other than being less sweet obviously 🙂

    Reply
    • Taesha Butler

      December 19, 2017 at 5:18 am

      Yes. I do that often!

      Reply
  4. Julia

    April 16, 2019 at 4:53 pm

    Do you know if these freeze well?

    Reply
    • Taesha Butler

      April 29, 2019 at 5:04 pm

      They do not. They tend to have a weird texture after.

      Reply
  5. judy

    October 7, 2019 at 10:29 pm

    What maple syrup? I don’t see that in the ingredients??

    Reply
    • Taesha

      October 8, 2019 at 1:09 am

      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

      Reply
  6. Helena

    December 13, 2021 at 3:01 pm

    5 stars
    I could eat a whole batch of these in one go!

    Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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