I’m trying to get more bacon into my diet. I feel like it’s the right thing to do. Bacon really does make everything better. And I can’t really afford quality bacon while I’m at college. Broke college kid and such. My money usually goes to Crossfit and goat’s milk ice cream. But I find a way to get bacon into my shopping cart every now and then, and when I do get it, I have to make it count. So I make a shitton of dishes, like this one!
Bacon Breakfast Souffles
Prep time: 45 minutes
Cook: 20 minutes
- 1 winter squash
- 2 eggs
- 1 tbsp coconut oil or grass-fed butter
- 1 tbsp coconut flour
- 1 tsp pumpkin pie spice
- pinch of salt
- 4-6 slices of bacon (sugar/gluten free, check labels)
- Preheat oven to 400 F. Cut winter squash in half horizontally, and scoop out the seeds and goop with a spoon. Place parchment paper on a baking sheet, put squash on the sheet cut-side down, and roast for 40-45 minutes, until the outside is soft. Once done, remove from oven and drop temperature down to 350 F.
- Let the squash cool for a few minutes. Once it has cooled a little, use a spoon to scoop out the insides, being careful not to pierce the skin of the squash, and place contents in a blender or food processor. Place the rest of the ingredients, except the bacon, in the blender and puree until it is all combined.
- Pour the squash mixture back into the squash cups (no extra dishes!) and place in the oven to bake for 20-25 minutes, or until the center is firm.
- During the last 10 minutes of baking in the oven, heat a skillet up and cook your bacon. Once souffle is done cooking, crumble bacon over the top and serve.
- Top with additional bacon grease from the pan, warm nut butter, or drizzle canned coconut milk over the top. Effin delicious!