Yum Alert: Dairy-Free Egg Souffle

Written by Deb

Try this high-protein breakfast to kick-start your day, or make it for your favorite brunch crew.

Egg Souffle Breakfast


  • 4 Eggs
  • ½ bag of Shredded Potatoes
  • Asparagus – or  fresh Veggies in season
  • Olive Oil
  • Salt and Pepper

Add olive to a pan on a medium flame.
Once the pan is warm add your shredded potatoes and make sure it’s a thick layer. About an inch high.
Wait till one side is golden brown.
Then flip to the other side .
Crack your eggs in a cup and then pour over the top.
Place your veggies on top of everything.
When the bottom is golden brown flip it over again using a plate to help you.
It should only be a minute longer till it’s evenly and perfectly cooked.
Put on your plate and enjoy. I like to a bit of salt and pepper to the mix : )

About the author


She's incognito because she's 1 part corporate spy, 2 parts stealthy lady about town, and a splash of sarcastic best friend... whipped to a frothy meringue.

Leave a Comment