Best 3 Skillet Soufflé Low Carb Breakfast Recipes

Discover a delightful low-carb breakfast option that will tantalize your taste buds and kick-start your day with energy. Meet the skillet soufflé, a culinary masterpiece that combines the indulgence of a soufflé with the convenience of a skillet, all while adhering to a low-carb lifestyle. Get ready to embrace a protein-packed, flavorful breakfast that will leave you feeling satisfied and energized.

Here are our top 3 tried and tested recipes!

SKILLET SOUFFLé LOW CARB BREAKFAST

Skillet Soufflé Low Carb Breakfast image

I am watching my carbs now, this is a healthy good low carb breakfast choice, look how good this looks, mmm, I can't wait for breakfast time! recipe and photo from Real Simple web site.

Provided by Eileen Hineline

Categories Eggs

Time 20m

Number Of Ingredients 10

Ingredients

6 large eggs, separated
1/4 cup chopped fresh chives
1 teaspoon kosher salt
1/4th tsp black pepper
1 tablespoon unsalted butter
4 0z goat cheese
1- 5 oz bag of salad greens
1/2 pint grape tomatoes, halved
2 tablespoons extra virgin olive oil
1 lemon cut into wedges

Steps:

1. Heat oven to 400° F.
2. In a large bowl, whisk together the egg yolks, chives, salt, and pepper.
3. In a separate bowl, with an electric mixer on medium-high speed, beat the egg whites until stiff peaks form. Using a spatula, gently fold the whites into the yolk mixture.
4. Melt the butter in a large nonstick skillet over medium-low heat and tilt to coat the sides.
5. Add the egg mixture to the skillet and crumble the cheese over the top. Bake until the eggs are puffed and golden, about 10 minutes.
6. Cut into wedges. Divide the soufflé, salad greens, and tomatoes among plates. Drizzle the greens with the oil and serve with the lemon.
7. Calories From Fat 72 % Fat 23 g Sat Fat 9 g Sodium 688 mg Carbohydrate 4 g Fiber 1 g Sugar 3 g Protein 16 g

SKILLET SOUFFLE

Skillet Souffle image

Fluffier than scrambled eggs, this souffle is just as easy to prepare and is perfect served alongside a juicy wedge of melon and a green salad. Note -- When you make the Skillet Souffle, keep in mind that deflating is part of the natural life cycle of any souffle. Though this skillet version is sturdier than the average recipe, don't be dismayed (or apologetic) when it eventually falls. Adapted from Real Simple Magazine.

Provided by kittycatmom

Categories Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

6 large eggs, separated
1/4 cup chopped fresh chives
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon unsalted butter
4 ounces goat cheese

Steps:

Heat oven to 400°F
In a large bowl, whisk together the egg yolks, chives, salt, and pepper.
In a separate bowl, with an electric mixer on medium-high, beat the egg whites until stiff peaks form. Using a spatula, gently fold the egg whites into the yolk mixture.
Meanwhile, melt the butter in a large nonstick skillet over medium-low heat and tilt to coat the sides. Add the soufflé mixture and crumble the cheese over the top. Bake until the eggs are puffed and golden, about 10 minutes. Cut into wedges.

SKILLET SOUFFLé PANCAKE

Skillet Soufflé Pancake image

Soufflé, simplified into pancake form. Unlike some soufflé pancakes, this less-fussy version doesn't require flipping and simply bakes in the oven.

Provided by Genevieve Yam

Time 50m

Yield Makes one 8" pancake

Number Of Ingredients 11

Ingredients

Unsalted butter (for pan)
3 Tbsp. plus ¼ cup (88 g) granulated sugar
4 large egg whites
¼ cup (31 g) all-purpose flour
½ tsp. baking powder
¼ tsp. kosher salt
2 large egg yolks
½ cup whole milk
1 tsp. finely grated lemon zest
½ tsp. vanilla extract
Powdered sugar and fresh fruit (for serving)

Steps:

Place a rack in middle of oven; preheat to 325°F. Butter an 8" nonstick skillet, then sprinkle with 3 Tbsp. (38 g) granulated sugar. Pour out any excess sugar that doesn't stick to pan.
Combine 4 large egg whites and remaining ¼ cup (50 g) granulated sugar in a medium heatproof bowl and set over a medium saucepan filled with 1" of barely simmering water (do not let bowl touch water). Heat, whisking constantly, until sugar is dissolved and an instant-read thermometer registers 140°F, about 5 minutes.
Immediately remove bowl from saucepan and transfer egg white mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until meringue is glossy and stiff peaks form, about 4 minutes.
Meanwhile, whisk ¼ cup (31 g) all-purpose flour, ½ tsp. baking powder, and ¼ tsp. kosher salt in a small bowl to combine. Whisk 2 large egg yolks, ½ cup whole milk, 1 tsp. finely grated lemon zest, and ½ tsp. vanilla extract in a large bowl. Sift in dry ingredients and whisk until batter is smooth.
Using a rubber spatula, gently fold one quarter of meringue into batter to lighten. Fold in remaining meringue in 2 batches, taking care not to deflate batter. Gently transfer batter to prepared pan, and carefully smooth top with a small offset spatula.
Bake pancake until doubled in volume and it springs back slightly when lightly pressed, 23-25 minutes (do not open the oven door during the first 20 minutes or the pancake may deflate).
Remove pancake from oven and dust with powdered sugar. Serve immediately with fresh fruit.

Tips:

For a fluffy soufflé, separate the egg whites and yolks and beat the whites until stiff peaks form.
Gently fold the egg whites into the yolk mixture to avoid deflating the soufflé.
Cook the soufflé in a preheated skillet over medium heat. Do not open the oven door during cooking, as this can cause the soufflé to collapse.
Serve the soufflé immediately after it is cooked, as it will deflate over time.

Conclusion:

Skillet soufflés are a delicious and easy-to-make breakfast or brunch dish. They are also a great way to use up leftover ingredients. With a few simple tips, you can make a perfect soufflé every time.