No Brainer Cheese and Egg Souffle
Elevate your breakfast or brunch game with this No Brainer Cheese and Egg Soufflé—a foolproof recipe that delivers light, airy perfection every time. Featuring a velvety base of Gruyère and Parmesan cheese, this soufflé combines rich, savory flavors with a hint of nutmeg for subtle warmth. With just 15 minutes of prep, the recipe relies on simple ingredients like fluffy egg whites and a creamy roux to achieve its signature rise. Whether you’re impressing guests or treating yourself, this golden-brown masterpiece is the ultimate comfort food. Serve it straight from the oven to savor its airy, melt-in-your-mouth texture. Perfect for beginners and soufflé enthusiasts, this dish proves elegance doesn’t have to be complicated. Keywords: cheese soufflé recipe, egg soufflé, easy soufflé, Gruyère soufflé, brunch recipes.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 4 large eggs
- 1 cup shredded Gruyère cheese
- 2 tablespoons grated Parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 pinch ground nutmeg
- 1 as needed cooking spray or extra butter
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a soufflé dish with cooking spray or butter.
Melt the butter in a medium-sized saucepan over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until the mixture forms a smooth paste (this is your roux).
Gradually pour in the milk while whisking continuously to avoid lumps. Cook the mixture for 3-4 minutes until it thickens and becomes smooth.
Remove the saucepan from heat and stir in the salt, pepper, and nutmeg. Let the mixture cool slightly.
Separate the eggs. Place the yolks in a small bowl and the whites in a clean, dry mixing bowl.
Whisk the egg yolks gently, then add them to the slightly cooled milk mixture. Stir in the shredded Gruyère cheese until evenly combined.
Using an electric mixer (or a whisk and some elbow grease), beat the egg whites until they form stiff peaks.
Gently fold the egg whites into the cheese mixture using a spatula. Be careful not to overmix—it's okay if a few streaks remain.
Pour the mixture into the prepared soufflé dish and sprinkle the Parmesan cheese on top.
Bake in the preheated oven for 25-30 minutes or until the soufflé is puffed and golden brown. Avoid opening the oven door while baking.
Serve immediately and enjoy your light, airy cheese and egg soufflé!
Nutrition Facts
Calories |
1181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.3 g | 116% | |
| Saturated Fat | 50.9 g | 254% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 965 mg | 322% | |
| Sodium | 2532 mg | 110% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 12.5 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 1533 mg | 118% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 752 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.
