Pre-heat oven to 375F degrees. Spray 3 individual 8oz ramekins with coconut oil. Set aside.

Crack the eggs into a medium size bowl. Using a hand held mixer, beat the eggs until well combined (about 2 mins)

Tear apart the croissants into small pieces. Fill each ramekins with the croissant pieces to the very top but don’t push it down.

Pour the eggs into the ramekins until about 3/4 of the way up.

Add grated pecorino, season with salt and pepper and top with pecorino shavings.

Bake for about 18-20 mins or until the soufflé rises and edge pieces start to turn brown.