I am obsessed with what I call Breakfast Souffle. Call it what you’d like. Breakfast cake. Cake in a jar. Mug cake. Microwave banana bread. I guess any of them would fit. I like to call it breakfast souffle because it’s so versatile I don’t want to pin down a specific flavor. I’ve had pumpkin, sweet potato and banana by accident when I forgot to add pumpkin puree. And that was delicious too!
All I do is throw all the ingredients in a handheld blender the night before – except for the banana – and whirl it around. In the morning I add the banana, give it another whirl and the microwave, baby. Three to four minutes later I have my breakfast souffle. The ingredients are simple and plain but you could pep it up with anything you like. Diced apples. Chopped nuts. Cacao nibs. Chocolate chips. (I saw dairy-free, sugar-free chocolate chips at Von’s the other day, by the way. Wonder how they taste!) The sky’s the limit. This dessert-like breakfast keeps me satisfied for hours. I make it at work and let the aroma of the spices waft through our suite. One morning I had my coworkers try it and they loved it too.
So what are you waiting for?
- 2 eggs
- 1 ripe banana
- 2 to 3 T. pumpkin, sweet potato, butternut squash, etc., puree (pumpkin is my favorite)
- ½ to 1 tsp. pumpkin pie spice, cinnamon, etc.
- Pinch of salt
- 2 to 3 teaspoons pure maple syrup
- Additional pure maple syrup for garnish
- Nuts, seeds, cacao nibs, diced apples, chocolate chips, berries, etc.
- Combine all ingredients through pure maple syrup (the first one) in a hand-held blender. Whirl until completely blended. Pour into a bowl, mug or mason jar and heat in the microwave on high for 3 to 4 minutes.
- Garnish with more syrup or any of your favorite toppings. Let cool 5 to 10 minutes before eating. This dish retains its heat!