Spinach and Bacon Souffle

On a lazy Saturday afternoon, Stacy said “All I want for dinner is a chocolate souffle and bacon.” So, we came to a reasonable compromise, with a bacon souffle. Spinach adds the perfect complimentary touch to this delicately rich indulgence.  If you’ve never made a souffle before, don’t worry – even if it deflates, it’s still wonderfully moist and elegant.  And folding eggs is something even the kids can help with!

Take your picture right after it comes out just in case it deflates!

Featured in Real Food Weekly!

Spinach and Bacon Souffle


  • 3 slices bacon cut 1/2" squares
  • 3 Tbsp Almond flour
  • 1 Tbsp lard
  • 1 yellow onion, medium dice
  • 4 T arrowroot powder
  • 2 C hemp milk
  • 5 egg yolks
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 6 egg whites
  • 2 C baby spinach leaves lightly packed


  1. Preheat oven to 425 degrees
  2. Rub lard over the inside of souffle dish, then coat with the almond flour
  3. Cook bacon in fry pan over medium heat for 8 minutes
  4. Remove bacon and add onions, cooking about 10 minutes
  5. In separate sauce pan, heat milk until hot, but not boiling
  6. Add arrowroot powder to thicken, cook 2 minutes until bubbling
  7. Remove pan from heat and add milk, whisking constantly
  8. Return to medium heat, continuing to whisk
  9. Pour into bowl and add back bacon
  10. Whisk in the egg yolks
  11. Beat egg whites until stiff
  12. Fold in egg whites and spinach into yolk mixture
  13. Rub piece of foil with lard and wrap it around souffle dish
  14. Pour souffle into souffle dish
  15. Bake 40 minutes

You Might Also Like

Switch to safer with Stacy Toth and save 20%! Use code CLEANFORALL20