Bacon Breakfast Souffle

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

Serves: 2copy-of-bacon-breakfast-souffle-2

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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Top with additional bacon grease from the pan, warm nut butter, or drizzle canned coconut milk over the top. Effin delicious!




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