Breakfast Souffle
Start your day with an elegant twist by making this fluffy, cheese-loaded Breakfast Soufflé! Perfectly portioned for two, this savory recipe combines the nutty richness of Gruyère and Parmesan cheeses with a hint of fresh chives and warming spices like nutmeg for an unforgettable flavor experience. Master the art of creating a light and airy texture with expertly whipped egg whites folded into a creamy, herb-infused base, then baked to golden perfection in adorable single-serving ramekins. With a quick prep time of just 20 minutes and a bake time of 25 minutes, this impressive dish is easier to make than you might think. Serve it immediately for a luxurious breakfast or brunch centerpiece that’s sure to wow your taste buds. Whether you’re hosting or treating yourself, this soufflé recipe is your ticket to a gourmet start to the day!
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Recipe Information
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 0.5 cup whole milk
- 3 units large eggs
- 0.5 cup grated Gruyère cheese
- 2 tablespoons grated Parmesan cheese
- 0.25 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.125 teaspoon ground nutmeg
- 1 tablespoon chopped fresh chives
- 1 tablespoon additional butter (for greasing ramekins)
Instructions
Preheat your oven to 375°F (190°C). Place a baking sheet in the center rack of the oven, as this will help even out the heat under the soufflés.
Grease two individual ramekins (about 6-ounce capacity each) with butter, ensuring the sides and bottom are thoroughly coated.
In a small saucepan over medium heat, melt 1 tablespoon of butter. Once melted, whisk in the flour and cook for 1 minute to remove the raw flavor, creating a roux.
Gradually add the milk to the roux while whisking continuously to avoid lumps. Cook for 2-3 minutes until the mixture thickens into a smooth sauce, then remove from heat.
Separate the eggs, placing the whites in a clean, dry mixing bowl and the yolks into the saucepan with the milk mixture. Mix the yolks into the sauce until combined.
Stir in Gruyère cheese, Parmesan cheese, salt, pepper, nutmeg, and chives until evenly incorporated. Set aside to slightly cool.
Using a hand mixer or whisk, beat the egg whites until they form stiff peaks. Be careful not to overwhip, as it may cause the soufflé to collapse.
Gently fold one-third of the egg whites into the cheese and yolk mixture to lighten it. Then, carefully fold in the remaining whites in two additions, ensuring the mixture stays airy.
Divide the mixture evenly between the prepared ramekins, filling each about three-quarters of the way full. Smooth the tops with a spatula and run your thumb along the edge of each ramekin to create a clean rim (this helps the soufflé rise evenly).
Place the ramekins on the preheated baking sheet and bake in the oven for 20-25 minutes, or until the soufflés are puffed, golden brown, and lightly set in the middle.
Serve immediately as the soufflés will begin to deflate shortly after being removed from the oven. Enjoy the warm, cheesy delight!
Nutrition Facts
Calories |
800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 702 mg | 234% | |
| Sodium | 1422 mg | 62% | |
| Total Carbohydrate | 15.1 g | 5% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 6.1 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 856 mg | 66% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 456 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
