Scrambled eggs with crumbled fried turkey sausage, squash soufflé with coconut cream
Leftover squash soufflé, sausages
Leftover Chicken Tiki Masala, salad
Breakfast Squash Soufflé
4 cups roasted Sweet Meat squash
5 large eggs
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1 cup coconut milk
Whisk together until smooth. Pour into a greased 9×13 pan. Bake at 350 for 30-40 minutes.
I had an early morning appointment, so I made the soufflé batter the night before and left it in the fridge. In the morning, I popped it in the oven right after I got out of bed and it was ready for breakfast.
The soufflé turned out pleasantly sweet considering there is no additional sweetener.