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Easy Pumpkin-Maple Breakfast Souffles

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)25.152
Energy (kCal)442.7219
Carbohydrates (g)41.7318
Total fats (g)19.1059
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Adjust oven rack to center position and preheat oven to 375°F In medium bowl, whisk together egg yolks, pumpkin, maple syrup, nutmeg, and pinch of salt until well combined. | 2. In large clean bowl, whisk egg whites to soft peaks. Transfer one heaping spoonful (about 1/4 of the total) of whipped egg whites to the yolk mixture. Stir vigorously to incorporate. Then, pour the yolk mixture gently into whites, and fold gently with rubber spatula until just incorporated. | 3. Pour souffle batter into six 6-ounce ramekins on small rimmed baking sheet. Place in oven, and immediately reduce temperature to 350°F Bake until puffed up and golden, 25 to 30 minutes. Serve immediately, with extra warm maple syrup on side. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 4 separated 286.0 1.44 25.12 19.02
    pumpkin puree 3/4 cup canned - - - -
    maple syrup 3 tablespoons 156.0 40.224000000000004 0.024 0.036000000000000004
    nutmeg 1 pinch ground 0.7219 0.0678 0.008 0.0499
    salt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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