Easy Breakfast Souffle
Start your morning with a touch of elegance with this Easy Breakfast Soufflé, a light and fluffy delight that’s surprisingly simple to make. Perfect for both weekday mornings and brunch gatherings, this savory soufflé combines the richness of eggs, creamy milk, and melted cheese like cheddar or Gruyère for a decadent but approachable dish. A hint of nutmeg and fresh herbs adds depth and sophistication, while the airy texture comes from gently folding stiffly beaten egg whites into the cheesy base. Ready in under 40 minutes, this recipe is ideal for a quick and impressive breakfast. Bake it in individual ramekins or a larger dish for a golden and puffed masterpiece that’s best enjoyed straight out of the oven. Perfect for fans of easy soufflé recipes, quick breakfast ideas, or gourmet eggs, this recipe will transform your mornings into something truly special!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large eggs
- 1 cup milk
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 cup shredded cheese (cheddar or gruyere)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.125 teaspoons nutmeg (optional)
- 1 tablespoon chopped fresh herbs (e.g., parsley, chives, or thyme, optional)
- 1 as needed nonstick cooking spray or butter (for greasing)
Instructions
Preheat your oven to 375°F (190°C) and grease 4 individual ramekins or a medium-sized soufflé dish with nonstick cooking spray or a thin layer of butter.
Separate the egg whites and yolks into two medium-sized bowls. Set the egg whites aside, making sure no yolk is mixed in with them.
In a small saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a paste (also known as a roux). Cook this for 1 minute while whisking continuously.
Slowly add the milk to the roux, whisking constantly to create a smooth sauce. Cook for 2–3 minutes, or until the mixture thickens slightly. Remove from the heat and let cool for 1–2 minutes.
Stir the egg yolks into the slightly cooled sauce, mixing well to combine. Add the shredded cheese, salt, black pepper, nutmeg (if using), and fresh herbs. Mix until smooth. Set this mixture aside.
Using an electric mixer or a whisk, beat the egg whites until stiff peaks form. This should take about 3–4 minutes with a mixer or slightly longer by hand.
Carefully fold the egg whites into the cheese mixture in three batches. Use a rubber spatula and a gentle folding motion to maintain as much airiness as possible.
Divide the mixture evenly among the prepared ramekins or pour it into the larger soufflé dish. Place the dish(es) on a baking sheet for easier handling.
Bake in the preheated oven for 20–25 minutes, or until the soufflés have risen and the tops are golden brown. Avoid opening the oven door during baking to prevent the soufflés from collapsing.
Serve immediately, as soufflés will begin to deflate shortly after being removed from the oven. Enjoy your fluffy and savory breakfast treat!
Nutrition Facts
Calories |
1119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.7 g | 109% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 948 mg | 316% | |
| Sodium | 2285 mg | 99% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 12.7 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 1231 mg | 95% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 772 mg | 16% | |
*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.
