Gruyere Breakfast Souffle
Elevate your breakfast game with this indulgent Gruyere Breakfast Soufflé, a delicate and airy dish that's perfect for special mornings or an elegant brunch. This recipe combines the nutty richness of Gruyere cheese with the perfect rise of fluffy, cloud-like soufflés baked in individual ramekins. The process starts with a creamy roux base, infused with a hint of nutmeg for depth, and finishes with stiffly beaten egg whites gently folded in for unbeatable texture. Each ramekin is coated with Parmesan for a crisp, golden crust, ensuring every bite delivers a delightful contrast of flavors. Ready in under 45 minutes, this sophisticated dish is ideal for impressing your guests while being surprisingly simple to prepare. Serve these individual soufflés piping hot for maximum fluffiness and flavor—your next breakfast gathering will never be the same!
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Recipe Information
Ingredients
- 1 tablespoon unsalted butter (for greasing)
- 2 tablespoons grated Parmesan cheese (for coating)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 0.5 teaspoons kosher salt
- 0.25 teaspoons ground black pepper
- 0.125 teaspoons ground nutmeg
- 3 units egg yolks (from large eggs)
- 1 cup Gruyere cheese (grated)
- 4 units egg whites (from large eggs)
- 0.25 teaspoons cream of tartar
Instructions
Preheat your oven to 375°F (190°C) and position a rack in the lower third of the oven.
Grease 4 individual ramekins (about 6 ounces each) with 1 tablespoon of unsalted butter. Coat the inside of each ramekin evenly with grated Parmesan cheese, tapping out any excess.
In a medium saucepan over medium heat, melt 2 tablespoons of unsalted butter. Add the flour and whisk constantly for about 1 minute to create a roux.
Gradually pour in the milk while whisking continuously to prevent lumps. Cook for about 2–3 minutes until the mixture thickens to the consistency of a smooth sauce.
Remove the saucepan from the heat and stir in the salt, pepper, and nutmeg. Let it cool for a minute, then whisk in the egg yolks, one at a time, until fully incorporated.
Stir in the grated Gruyere cheese until it is melted and the mixture is smooth. Set aside to cool slightly.
In a clean, dry mixing bowl, add the egg whites and cream of tartar. Using a handheld or stand mixer, beat the egg whites until stiff peaks form.
Gently fold one-third of the beaten egg whites into the cheese mixture to lighten it. Then, carefully fold in the remaining egg whites in two parts, being cautious not to deflate the mixture.
Divide the souffle mixture evenly among the prepared ramekins, filling each about three-quarters full. Smooth the tops gently with a spatula.
Place the ramekins on a baking tray and bake in the preheated oven for 20–25 minutes, or until the souffles have risen and are golden brown on top. Avoid opening the oven door while baking.
Serve immediately to enjoy the souffles at their peak height and fluffiness.
Nutrition Facts
Calories |
315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 405 mg | 18% | |
| Total Carbohydrate | 7.2 g | 3% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 3.4 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 404 mg | 31% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 232 mg | 5% | |
*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.
