Blueberry Breakfast Souffle

Name: Blueberry Breakfast Souffle
Ingredients: 1 can (21 ounces) blueberry pie filling; 1 teaspoon grated lemon zest; 5 large eggs, room temperature, separated; 1/3 cup crushed gingersnap cookies (about 10 cookies); 2 tablespoons sugar; 1/2 teaspoon almond extract; 1/2 cup sliced almonds; Confectioners' sugar and maple syrup

8 ingredients

3 steps

Ingredients

1 can (21 ounces) blueberry pie filling
1 teaspoon grated lemon zest
5 large eggs, room temperature, separated
1/3 cup crushed gingersnap cookies (about 10 cookies)
2 tablespoons sugar
1/2 teaspoon almond extract
1/2 cup sliced almonds
Confectioners' sugar and maple syrup

Directions

1

In a small bowl, combine pie filling and lemon zest; transfer to a greased 9-in. deep-dish pie plate. In a large bowl, combine the egg yolks, crushed cookies, sugar and extract; set aside.
2

In a large bowl with clean beaters, beat egg whites until stiff peaks form. Fold into cookie mixture. Spread over filling; sprinkle with almonds.
3

Microwave, uncovered, at 50% power for 12-15 minutes or until topping is set. Let stand for 5 minutes before serving. Sprinkle servings with confectioners' sugar and drizzle with syrup.