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Breakfast Soufflé

This is one of my favorite recipes! Although I call it a 'Breakfast Soufflé', this one def passes as a delicious lunch, dinner or mid afternoon snack for the glutenfree, paleo & gourmet crowd. 

It's easy to make a bunch in advance, so you'll be covered for days. Take it on the go with you to work or to the gym! Enjoy chilled or microwave for 1 minute to reheat.

Recipe courtesy of Chef Nicole LaTorre

Chef LaTorre will be featured in our up-and-coming cooking videos and we are proud to feature her recipes!

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Prep Time: 1- | Cook Time: 35-40 | Ready In: 45-50
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US Metric
  • 10 organic eggs
  • 6oz goat cheese
  • 8 strips Applewood smoked bacon, dusted w a hint of cinnamon & a nice amount of fresh ground pepper (use your judgement)
  • 1 med tomato diced 
  • 1/2 red onion diced 
  • Handful of fresh cilantro minced
  • Grated pecorino romano cheese to flavor eggs 
  • Salt/Pepper
  • 4-5 tablespoons of water to make your eggs fluffy
  • EVOO (Extra Virgin Olive Oil)

Cooking Process:

1) Season your bacon strips & bake on 400 for 10-15 min or until cooked halfway through. Absorb excess fat & juices with paper towels. Chop up bacon. 

2) Dice up your tomato, red onion & chop your cilantro. 

3) Oil your soufflé cups. I recommend Island Olive Oil Co. Tuscan Herb Infused Oil, but EVOO will work just fine. 

4) Portion out all your chopped ingredients--bacon, tomato, onion, cilantro + goat cheese, equally amongst your soufflé cups. 

**Muffin tins/cups work just as well.

5) Wisk or food process your eggs w/ grated parm, water, fresh ground salt & pepper.

6) Pour egg mixture over ingredients in the soufflé cups and fill 4/5 of the way. Keep in mind, when they bake, your eggs will rise. You don't want them to over flow for it will create a mess in your oven/toaster oven. 

7) Place individual soufflé cups/muffin tins on a cookie sheet to catch any excess liquid overflow when baking.

Bake at 400 degrees for 25 minutes. 

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Reviewed on: Apr 28, 2015 By