Sausage and Cheese Souffle
Elevate your brunch game with this irresistible Sausage and Cheese Soufflé, a show-stopping dish that’s as impressive as it is mouthwatering. Fluffy, golden, and bursting with savory flavor, this soufflé combines the richness of sharp cheddar cheese with the hearty goodness of crumbled breakfast sausage. A delicate base of seasoned milk and velvety egg yolks is folded with whipped egg whites to create a light, airy texture that rises beautifully in the oven. Perfect for weekend gatherings or special mornings, this soufflé is surprisingly approachable with a 20-minute prep time and a short bake. Serve it straight from the oven to enjoy its perfect puff and creamy, cheesy interior. Whether for brunch, lunch, or dinner, this recipe is sure to be a crowd-pleaser. Keywords: Sausage and Cheese Soufflé, brunch recipe, savory soufflé, cheese and egg dish, breakfast ideas.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter (plus extra for greasing)
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 0.25 teaspoons nutmeg
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 cup cooked breakfast sausage, crumbled
- 1.5 cups sharp cheddar cheese, shredded
- 4 large eggs, separated
- 0.25 teaspoons cream of tartar
Instructions
Preheat your oven to 375°F (190°C). Grease a 1.5-quart soufflé dish generously with unsalted butter and set aside.
In a medium saucepan over medium heat, melt 2 tablespoons of unsalted butter. Add the flour and whisk constantly for 1-2 minutes until the mixture turns golden and smooth.
Slowly pour in the milk while whisking to avoid lumps. Continue to cook until the mixture thickens, about 2-3 minutes. Remove from heat.
Stir in the nutmeg, salt, and black pepper. Let the mixture cool slightly for 2-3 minutes.
Whisk the egg yolks into the slightly cooled mixture, one at a time, until fully incorporated.
Fold in the crumbled sausage and shredded cheddar cheese. Set aside.
In a clean, large bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form (this should take about 3-4 minutes).
Gently fold the egg whites into the sausage and cheese mixture in three additions, being careful not to deflate the air in the whites.
Pour the mixture into the prepared soufflé dish and smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the soufflé is puffed and golden on top. Do not open the oven door during baking, as the soufflé may collapse.
Serve immediately for best results, as the soufflé will begin to deflate shortly after coming out of the oven.
Nutrition Facts
Calories |
1975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.5 g | 206% | |
| Saturated Fat | 80.3 g | 401% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 4659 mg | 203% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 12.7 g | ||
| Protein | 95.4 g | 191% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1561 mg | 120% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1334 mg | 28% | |
*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.
