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The past year I have been making this breakfast  souffle  and wanted to share the recipe.  My husband wants to cut back on carbs, so a crustless breakfast dish is just perfect.

A lower carb, breakfast souffle loaded with eggs, veggies and cheese.

My recipe is a basic one but you can individualize your soufflé by adding any ingredients you have available.  My grand-children enjoy making their own.  I just set up little bowls with ingredients that I know they like, and they fill their dishes with what they want.  This is a good recipe for the children to make because you do not have to be exact with the measurements and they will eat it because they made it themselves.

A lower carb, breakfast souffle loaded with eggs, veggies and cheese.


Preheat oven to 350 degrees F.  Spray 4 (1 cup) ramekins with no stick cooking spray.  Place dishes on a baking sheet lined with foil or parchment paper.  Place the meat and veggies in the ramekins.

A lower carb, breakfast souffle loaded with eggs, veggies and cheese.

Top with shredded cheese then divide the egg mixture evenly between the ramekins.  I combine the egg mixture in a larger bowl but use a measuring cup to pour it into the ramekins.


crustless souffle

After the ramekins are filled, bake as directed.  Remove from the oven and allow to set about 5 minutes before removing from the ramekins.

breakfast souffle, ramekins,

I topped this souffle with crumbled bacon.

A lower carb, breakfast souffle loaded with eggs, veggies and cheese.


This is one after being removed from the ramekin and it was topped with diced tomatoes.

I have usually made these for my husband and I when we can  enjoy a leisurely breakfast but a few weeks ago I made them, packed them in a Tupperware container, and he took them to his hunting cabin.  The men just warmed them up in the microwave and he said they were wonderful.  I will take them sometime when we are camping in our RV.

I hope you enjoy these and have fun being creative.

loaded breakfast mini souffle, eggs, breakfast

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    1. Oh thank you Karen. I am so bad a taking pictures, I was shocked myself when any of them turned out!! LOL

  1. Pam, It’s so great to have you on here & I really enjoy your ideas & recipes. You are such a great lady! I think you cook like me, I love cooking & I cook with lOVE, that’ s why it’s so good.

  2. This is a good idea for no-carb breakfast! or just for snacks, I think. :p I’ll just have to do it without the bacon. 🙂

    1. Thanks. I do also make it in a mini muffin pan (makes 24) and my husband takes them in his lunch over a few days for a snack when he works midnights..

    1. Thank you. This is fun and I really enjoy reading everyone’s blogs. There are so many..takes a while to get thru.

  3. Thank you so much for what looks like a terrific recipe! I will pin it for use sometime soon!
    I am glad I finally matched you up to your blog so I can visit and comment too!
    I just adore the pride you have in those cute, cute kiddoes! It’s infectious isn’t it??!!

    1. Thank you so much. I agree about the pride in those little ones! I have told numerous people about your blog and the adventures that yours get to experience.

      1. Thank you, Pamela! I think we have a lot in common. I’m just crazy about your latest Halloween post. Following you on FB now so I don’t have to wait til your new posts show up in Kc’s feed!

  4. Great idea. I make something similar in a casserole dish, I had never thought about using my ramekins. We low carb so I am always looking for crustless.

    1. Thank you. I have to keep trying crustless for my husband and really it still tastes just as good.

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