Did you know you can make an amazing soufflé without cheese? This spinach and bacon soufflé is gluten free, paleo, Whole30-compliant, and an ideal way to treat yourself to a decadent breakfast or brunch that’s still super healthy.
Big news! Paleo Planet was nominated for Best New Specialty Cookbook as part of Paleo Magazine’s Best of 2015 awards! I’m so happy and excited to be nominated, and so grateful for all your amazing support. If you’re a fan of Paleo Planet, would you take a minute to cast your vote for the book here? Voting is open until January 31st, it’s super quick (you only have to vote in the categories you want to vote in, so you won’t be forced to choose if there’s a category you don’t have an opinion on), and there’s a special discount on the magazine as a reward for taking the survey in case you’re interested in becoming a subscriber.
The nomination is actually perfect timing because I was already planning to share a recipe from Paleo Planet with you today, along with a free download of a special table of contents I put together that lists all the Whole30-compliant recipes in the book (there are over 80 of them!).
So today I’m sharing one of my favorite recipes from the Breakfast & Brunch chapter: Spinach and Bacon Soufflé. Soufflés are notorious for being kind of a pain to make, but I disagree with that: I think they’re relatively easy, super fun, and so worth it. If you haven’t tried one, you need to add it to your list: the fluffy, airy texture is like nothing else. Plus, this one is packed with spinach and bacon–how can you go wrong?
My first time ever making a soufflé was in April of 2013, and it was actually one of the very first recipes I posted on this site, back in the days when I spent 2 minutes on each photo shoot and hadn’t discovered paleo yet. (If you want to see it, here it is, but you have to promise not to judge!) That one had spinach and parmesan in it, and planted the inspirational seeds for the paleo spinach and bacon soufflé I’m sharing today. I also shared a pumpkin and pecorino soufflé later that year that’s gluten free and grain free but still contains cheese. When I was developing recipes for Paleo Planet, I challenged myself to make a delicious soufflé with no dairy other than ghee, and lucky for me, it was quite easy! A bit of nutritional yeast provides a hint of cheesy flavor, and bits of bacon interspersed throughout ensure that each bite has textural interest, too. It’s a perfect breakfast or brunch to make when you want to treat yourself to something fancy and a little off the beaten path but still really nutritious.