Freecycled Breakfast

My favorite stall at the Farmer's Market hooked me up this morning with a ton of free slightly overripe strawberries. Score. Pays to be a regular. I trimmed and froze most for making protein shakes & smoothies (replaces ice in my favorite protein shake recipes) and with the rest I made breakfast...

Shelly's Strawberry Banana Protein Breakfast Souffle

1 cup Strawberries, chopped
2 Tablespoons Walnuts, chopped
1 Tablespoon Sugar Free Torani Syrup (I used SF Vanilla)
2 Eggs
1/2 a Banana
3 Tablespoons Multigrain Pancake Mix, dry (I use this)
1 scoop Vanilla Protein Powder
1/2 teaspoon Baking Powder
1 cup Vanilla Soy Milk
1/2 cup Unsweetened Coconut
2 Tablespoons Sugar Free Torani Syrup (I used SF Caramel)
1/4 teaspoon (+ a dash for tops) Nutmeg
1/4 teaspoon Cinnamon

Hot water for baking dish
Optional Toppings: Sugar Free Maple Syrup, Sugar Free Whipped Cream or warm Bird's Custard.

Toss chopped berries and walnuts with 1 Tablespoon of Sugar Free Torani Syrup. Spoon evenly into 4/4-oz ramekins or custard cups. Here's what I use.

Mix remaining ingredients (except water) in a blender till smooth.
Pour over berries. Sprinkle top of each souffle with additional nutmeg.

If you don't have a groovy set up like this. Just place the ramekins in a large roasting pan. Place pan on oven rack and pour enough very hot water to come halfway up sides of ramekins. Bake at 350 for 45 minutes or until set, knife inserted comes out clean. Serve warm or chilled with Sugar Free Maple Syrup, Sugar Free Whipped Cream or warm Bird's Custard on top.

These are very bread pudding-ish so if you love that you will flip over these. It would be a killer meal for those on the soft food stage too.