Breakfast Pumpkin Souffle can be made with either canned pumpkin, or leftover baked winter squash, such as sweet dumpling, buttercup, kabocha, honeynut or butternut.
Pumpkin and winter squash are excellent sources of the plant form of vitamin A, beta carotene. Eggs are among the best sources of choline plus animal form of vitamin A and other nutrients. The addition of cottage cheese boosts the protein and calcium.
This Breakfast Pumpkin Souffle is mildly sweetened. More syrup can be drizzled on top when serving, or add a little orange marmalade ~ either in the batter, or on top after serving.
Both canned pumpkin, or previously baked winter squash can be used with great results.
We used an iron skillet for the Breakfast Pumpkin Souffle ~ however, pour into a pre-buttered round pie plate or casserole dish if you don't have an iron skillet.
Serving size 1/2 total recipe. (We usually use 5 eggs between us, but for the purposes of the nutritional profile, I used 4 eggs.)
Total calories = 351
26g protein; 32g carbs; 13.5g fat; 485mg sodium
Based on a 2000 calorie diet, one serving (2 eggs) provides 397% total Recommended Daily Intake (RDI) for vitamin A (19866 IU); 25% calcium (247mg); 18% iron (3.28mg); 10% (5.72mg) vitamin C. Also contains 559mg potassium; 45mcg selenium; 52mg magnesium; .91mg manganese; 69mcg folate; 325mg choline and several other vitamins and minerals (B vitamins, vitamin K, phosphorus, etc.)
(Estimates taken from Cronometer.com)
Let the Breakfast Pumpkin Soufflé bake while you exercise or get ready! Top w/ more maple syrup, or fresh preserves like fig, apricot, or orange marmalade
High-Protein Pumpkin Cream Cheese Bars to the right are another awesome fast breakfast or between meal snack that can be packed to go.