Original recipe from "Primal Blueprint Quick and Easy Meals"
This souffle is great when you need something different to do with eggs. It is light and almost flaky. It tastes just as good as leftovers, or at room temperature if you need a portable meal.
2 Tbsp butter, melted & cooled
6 eggs, separated into yolks and whites
filling, such as 8 strips bacon
Preheat oven to 350. Cook filling. (You can microwave bacon. Place 4 strips in a glass pie plate. Cover with wax or parchment paper. Cook 4 minutes. If not done, cook in 30 second increments until done. You can also cook it in a 12-inch oven-proof skillet you will use later to cook souffle.) Cut into small pieces.
In a small bowl, mix cooled butter with egg
yolks. With a mixer, beat egg
whites until stiff. Fold the butter-yolk mixture and the bacon filling into the whites.
Heat 12-in oven-proof skillet on medium-high. Add a little of the bacon grease and heat a few seconds. Pour souffle into skillet; let cook 2 minutes. Move to oven and bake 15 minutes.
