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The past year I have been making this breakfast  souffle  (quiche)  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 for this LOADED CRUSTLESS MINI BREAKFAST SOUFFLE is a basic one, but you can individualize yours 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.


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.


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

A, loaded crustless breakfast quiche, served in a ramekin.

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 LOADED CRUSTLESS MINI BREAKFAST SOUFFLE 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.

A loaded, crustless breakfast quiche served in a ramekin.

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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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