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Blueberry Breakfast Souffle

 Blueberry Breakfast Souffle
Here’s a special treat from the microwave. Topped with almonds, the souffle appeals to the eyes as well as the taste buds.
8 ServingsPrep: 20 min. Cook: 15 min.


  • 1 can (21 ounces) blueberry pie filling
  • 1 teaspoon grated lemon peel
  • 5 eggs, separated
  • 1/3 cup crushed gingersnap cookies (about 10 cookies)
  • 2 tablespoons sugar
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 1/2 cup sliced almonds
  • Confectioners' sugar and maple syrup


  • In a small bowl, combine pie filling and lemon peel; 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. Yield: 8 servings.
Nutritional Facts: 1 piece equals 264 calories, 7 g fat (1 g saturated fat), 132 mg cholesterol, 110 mg sodium, 44 g carbohydrate, 3 g fiber, 6 g protein.