Easy Cheese and Egg Soufflé
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These Easy Cheese and Egg Soufflés sure are a breakfast game changer! The perfect savoury breakfast that practically makes itself and it’s so much fun to eat!
Hey everyone! I've been posting these healthy breakfast egg soufflés for quite awhile on Instagram!
By the way, if you’re not following me already, what are you waiting for?? Get on there to see what I’m up to! You can see me test out recipes that will be coming on here, so you’ll get to experience the journey of what ends up on here for you lovely readers!
But anyway, egg soufflés have really changed my perspective on breakfast. Every time I make an egg soufflé, I wonder “Where have these been all my life?” I absolutely love making them for an easy and savoury start to the day! There are so many variations to this recipe so feel free to customize it with your favourite toppings, which I’ll discuss later in this post!
For the purpose of demonstrating show a basic recipe, here I just have eggs and cheddar cheese. Super simple and quick to prepare which is what most of us are looking for when we have a busy start to the day! Pair this with a delicious hot drink, like a Ginger Chai or a Pumpkin Spice Latte - the time of year really doesn’t matter!
As I mention in my Make Cooking Fun!! free motivational guide, having an awareness of what’s in your kitchen can really inspire you to make new recipes. You’ll soon see that this simple but delicious egg souffle recipe has minimal ingredients, and they’re probably already in your home! Need to finish up that cheddar cheese laying around or you’ve not opened that big carton of eggs in the fridge? This is the time to do so!
If you’ve always wanted to see a fluffy puffy souffle being made right before your eyes, then check off an egg soufflé from your bucket list as part of the Live to Cook one-month challenge! You can get started on your cooking journey for free by signing up to my email newsletter, plus you’ll get all of my new recipes delivered right to your inbox - including lots of breakfast goodies!
To see exactly how to assemble this life-changing and EASY Cheesy Egg Souffle recipe, be sure to watch the video at the bottom of this post! I’d also really appreciate it if you subscribe to my YouTube channel if you’re not already, and don’t forget to press the bell button to be notified when all of my video recipes go live! Let’s get cooking!
Why Make Healthy Egg Soufflé?
The key with this recipe is that it's individual-sized! Those who love to meal prep tend to bake these muffins in a muffin tin, but for people who want variety every single day, then having all those egg muffins prepared in advance can be a waste!
So what we're going to do here is make this little guy in a ramekin. You’ll see that aside from one step, pretty much everything just gets dumped in the ramekin! Also, the mixture will puff up like a soufflé, so I'd say it's more like a soufflé than an egg muffin.
For this recipe, I’m only using cheese as a topping to keep things simple for the purpose of making a tutorial. However, these soufflés can be made very healthy! If you load your egg mixture with fresh, healthy veggies, then this will become a very satiating and nutritious breakfast!
Yes, maybe right now it’s more of a snack, but you can easily make this a complete breakfast! Also, if you’re really hungry, have two if you’ve got two ramekins! Why not! Or, keep it simple like this and have it with some toast or hash browns so you have a more balanced breakfast.
Keys to Perfecting the Soufflé
Season the eggs while they are raw, once cooked there would be no way to evenly distribute the seasoning.
Whisk butter into the eggs. I have tried multiple variations where I just greased the ramekin, however, every time the eggs had a tendency to stick to the sides of the ramekin.
Leave about 1 inch of empty space at the lip of the ramekin, overfilling will result in big mess in your oven. Trust me, you don’t want to clean that up.
Bake the soufflé low and slow, while it is easy to prepare the ramekin, it may take up to 12-15 minutes for the soufflé to cook and rise. Patience.
Ingredients in Healthy Egg Soufflé
Here’s what you’ll need for the base recipe - it’s a very small list!
Doesn’t get simpler than that, folks! I would recommend trying out this basic egg souffle recipe first before getting fancy. I have to be honest with you, it took me a couple of tries to get it perfect, so I’m glad I didn’t load up on the ingredients!
How to Make Healthy Egg Soufflé for One
Writing this post makes me really want to have one right now, even though it’s the evening time! Don’t forget that the FULL PRINTABLE RECIPE is available at the bottom of this post! If you’re browsing because you’ve got the midnight munchies, then definitely save it for tomorrow morning!
Preheat the oven to 375 F. In the meanwhile, separate the egg yolks from the egg whites.
In the bowl with the yolks, add the toppings: green onions, cheese, salt, pepper and mix well.
Whisk the egg whites until soft peaks in a stand mixer or hand mixer or with a frother.
Fold the egg whites into the yolks a bit at a time until all the whites have been folded in.
Melt the butter in the microwave and brush the ramekins with the butter.
Sprinkle in the Parmesan cheese and let it stick to each side of the ramekin, over the butter.
Add the egg mixture to the ramekin, filling it 3/4s of the way.
Place the ramekins on a baking sheet and place in the middle oven rack.
Bake for 12-15 minutes or until the soufflés have risen and are lightly coloured on the top. Take the ramekin out immediately.
Serve hot, and enjoy!
Can You Make These Cheesy Egg Souffles Ahead of Time?
You can definitely prepare the egg mixture in advance if you are making more than one soufflé, however I would not suggest baking them in advance. The best part of a soufflé is the soft fluffiness and how airy they are! I have made them in advance and was able to reheat it in the microwave for about 30 seconds and I actually put it in between English muffins to make a sandwich. It was tasty but not as fun as eating it hot and fresh from the ramekin! The choice is really yours, but if you do make this in advance, I wouldn’t keep it in the fridge for longer than a day.
Watch How to Make Super Simple egg Fried rice Here:
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!
Easy Cheese and Egg Soufflé
Ingredients
Instructions
- Preheat oven to 375 F.
- In the bowl with the yolks, add the toppings, green onions, cheese, salt, pepper and mix well. Whisk the egg whites until soft peaks in a stand mixer or hand mixer or with a frother.
- Fold the egg whites into the yolks a bit at a time until all the whites have been folded in.
- Melt the butter in the microwave and brush the ramekins with the butter. Sprinkle in the Parmesan cheese and let it stick to each side of the ramekin, over the butter.
- Add the egg mixture to the ramekin, filling it 3/4s of the way.
- Place the ramekins on a baking sheet and place in the middle oven rack.
- Bake for 12-15 minutes or until the soufflés have risen and are lightly coloured on the top. Take the ramekin out immediately.
- Serve hot, and enjoy!
Nutrition Facts
Calories
185.69Fat (grams)
16.14 gSat. Fat (grams)
8.76 gCarbs (grams)
1.7 gFiber (grams)
0.2 gNet carbs
1.5 gSugar (grams)
0.4 gProtein (grams)
8.5 gSodium (milligrams)
361.59 mgCholesterol (grams)
215.44 mgNutrition info is an estimate.
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Welcome to Cooking With Anadi. This platform is all about making cooking exciting and finding new ways to bring classic flavours and recipes at your service. Join me in my personal journey in the world of cooking. Hope you have a great ride!
