Individual Berry Breakfast Souffles Recipes

MERRY BERRY FROZEN SOUFFLé

Steps:

• In large bowl, beat egg whites and salt with electric mixer on high speed until soft peaks form; set aside. In 1-quart saucepan, heat 1/3 cup water and 3/4 cup sugar to boiling over medium-high heat, stirring frequently, until sugar is dissolved. Cook over medium heat to 245°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball.
• Slowly beat sugar mixture into egg whites on low speed. Beat on medium speed about 8 minutes or until mixture cools to room temperature.
• Fold cranberry sauce and whipped topping into egg white mixture. Spoon into 6 individual soufflé dishes, about 1 1/4 cups each; smooth tops. Cover with plastic wrap; freeze at least 8 hours but no longer than 24 hours.
• Line cookie sheet with waxed paper. In 1-quart saucepan, heat 1/2 cup water and 1/2 cup of the sugar to boiling over medium-high heat, stirring frequently, until sugar is dissolved. Cook over medium-high heat to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water. Remove from heat; stir in cranberries. Let stand about 2 minutes or until cranberries are softened. Remove cranberries with slotted spoon to cookie sheet. Place remaining 1/4 cup sugar on plate; roll cranberries in sugar to coat. (Cranberries can be prepared up to 6 hours before using; keep refrigerated.)
• Let soufflé stand at room temperature 30 minutes before serving. Garnish with candied cranberries and mint leaves.

BLUEBERRY BREAKFAST SOUFFLE

Steps:

• In a small bowl, combine pie filling and lemon zest; transfer to a greased 9-in. deep-dish pie plate. In a large bowl, combine the egg yolks, crushed cookies, sugar and extract; set aside., In a large bowl with clean beaters, beat egg whites until stiff peaks form. Fold into cookie mixture. Spread over filling; sprinkle with almonds., Microwave, uncovered, at 50% power for 12-15 minutes or until topping is set. Let stand for 5 minutes before serving. Sprinkle servings with confectioners' sugar and drizzle with syrup.

MINI SOUFFLES

Steps:

• Preheat oven to 350°F Butter 4 individual-size ramekins and place them on a baking sheet.
• Sprinkle grated cheese over bottoms of ramekins.
• Divide ham and mushrooms among ramekins.
• Top with a pinch of nutmeg.
• Whisk eggs well. Slowly whisk in heavy cream.
• Divide egg mixture among ramekins.
• Bake for about 30 minutes, or until souffles are puffed and golden (souffles can be held in a warm oven for about 20 minutes before they begin to deflate.).

INDIVIDUAL ORANGE SOUFFLES RECIPE - (4.4/5)

Steps:

• Remove tops from oranges; scoop out flesh from base without piercing skin. Mix cornstarch with 1/4 cup (50 mL) orange juice. Add to remaining juice and bring to boil, stirring constantly. Add rind, sugar, marmalade and butter, continuing to stir until thickened and smooth. Remove from heat and gradually beat in egg yolks. Beat egg whites until stiff and fold into yolk mixture. Fill orange shells 2/3 full with mixture and place on baking sheet or muffin tin. Bake in 400ºF (200ºC) oven for 10 to 15 minutes or until puffed and golden. Sprinkle with icing sugar after removing from oven and serve immediately.

INDIVIDUAL BERRY BREAKFAST SOUFFLES

Steps:

• Preheat oven to 375°F Lightly spray a muffin tin with cooking oil.
• Beat together eggs, water and salt. Fill 8 tins 2/3 full with egg mixture.
• Top egg mixture with cream cheese, brown sugar and half of the berries.
• Bake 15-18 minutes or until brown sugar melts and eggs have set.
• Remove from tins, dust with confectioner's sugar and top with remaining berries.