Breakfast Souffle Recipe

This healthy breakfast souffle takes a little while to prepare but is worth the effort. I have included healthy heart substitutions in the ( ). This is our most requested recipe at the Inn on Poplar Hill, I hope you enjoy it.

Preheat oven to 350 degrees.

• 1/2 Cup Oatmeal
• 1 Cup Milk (1 cup skim milk or soy milk)
• 1/4 Cup brown sugar (2 Tablespoons Agave Syrup)
• 4 eggs Separated (egg whites & 2 Tablespoons of low fat cream cheese as a substitute for the egg yolks)
• dash of salt
• 1/2 teaspoon orange oil
• 1 Tablespoon Orange Zest
• 1/4 cup mix-ins, choose your favorite, dried blueberries, raisins, nuts what ever you have on hand
• pinch of cream of tarter – this is added to the egg whites before you beat them. It helps the egg whites to whip up nicely. If you don’t have don’t worry it can be omitted.
• Dash of cinnamon or nutmeg

1. Cook the oatmeal and milk stirring often until cooked. Remove from heat and stir in, 2 egg yolks, sugar, salt, orange oil, zest, and mix-ins.
2. Cool thoroughly. – this step is very important, the oatmeal mixture must be cool before you fold in the egg yolks.
3. Whip the egg whites with the pinch of cream of tarter until stiff, but not dry.
4. Fold the stiff egg whites into the cooled oatmeal mixture.
5. Divide the mixture into 4 buttered ramekins. Sprinkle with cinnamon or nutmeg
6. Bake for about 15 to 20 minutes until puffed and browned.
7. Serve immediately.
8. To make this a bit more healthy heart, Replace the egg yolks with 2 Tablespoons of low fat cream cheese, and use skim or soy milk.