Irresistible Cheesy Egg Souffle Recipe for One

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Cooking With Anadi

12K subscribers · fluffy egg whites folded with cheddar and green onions

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Hey everyone! I've been posting these healthy breakfast egg soufflés for quite a while on Instagram!

But anyway, egg soufflés have really changed my perspective on breakfast. Every time I make this breakfast souffle, I wonder “Where have these been all my life?” I absolutely love making them for an easy and savory start to the day! There are so many variations to this recipe so feel free to customize it with your favorite toppings to switch up the flavor. I’ll share the variations later on in this post!

For the purpose of demonstrating 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 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!

To see exactly how to assemble this life-changing and EASY Cheesy Egg Souffle recipe, be sure to watch the video! 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 This Healthy Egg Souffle Recipe?

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. If you want these to be larger, then you could make them in a large baking dish or baking pan.

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.

Because each soufflé bakes in its own ramekin, it is an easy one to scale up: bake one per guest for a light, elegant Christmas morning or Easter brunch, and it is mild enough that kids tend to love it too.

Keys to Perfecting the Breakfast Souffle Recipe

• Season the eggs while they are raw, once cooked there would be no way to evenly distribute the seasoning.
• Brush the ramekin with melted butter, then coat it with Parmesan. The Parmesan gives the soufflé something to grip as it rises and helps it release cleanly.
• 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.

Dietary Information for Egg Souffle

• Wheat-free and gluten-free
• Can be vegetarian
• Low carb
• High in protein

Best Cheeses for Egg Souffle

• Parmesan
• Cheddar
• Mozzarella
• Gruyere
• Havarti
• Monterey Jack

Tools Needed

• Mixing bowl
• Whisk
• Stand mixer
• Microwave
• Basting brush
• Ramekin
• Baking sheet
• Paring knife
• Rubber spatula
• Butter dish
• Salt crock
• Pepper mill
• Cutting board
• Chef’s knife
• Microplane

Ingredients in This Easy Souffle Recipe

Here’s what you’ll need for the base recipe - featuring some really basic ingredients!

• Egg
• Cheddar cheese
• Parmesan cheese
• Green onion
• Butter
• Salt & pepper

This simple recipe doesn’t simpler than this, folks! I would recommend trying out this basic egg souffle 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 Egg Souffle

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 colored on the top. Take the ramekin out immediately.

Serve hot, and enjoy!

Other Filling Ideas

• Proteins: Bacon, sausage, ham, chicken breast cut into cubes
• Greens: Spinach, kale
• Herbs: Chives, dill, tarragon, parsley

Be sure to comment below your favorite cheese and veggie combo for this healthy egg souffle!

Serving Suggestions

• Hot coffee: Cocoa Cappuccino, French Vanilla Cappuccino, Sugar Cookie Latte.
• Cold coffee: Iced Brown Sugar Shaken Espresso, Pumpkin Cream Cold Brew, Iced Chocolate Latte.
• Potatoes: Diner-Style Hash Browns, McDonald’s Hash Browns, Crispy Air Fryer Roasted Potatoes, Air Fryer Waffle Fries.

What's in This Egg Souffle (and What Isn't)

This souffle for one keeps the ingredient list short: 2 large eggs (yolks and whites separated), 2 tablespoons of chopped green onions, 2 tablespoons of shredded cheddar, 3 tablespoons of finely shredded Parmesan, 1 tablespoon of melted butter, and salt and pepper to taste. There is no flour, no cream and no cheese sauce to make, so there is no saucepan and no stovetop at all. There is no nutmeg or cayenne pepper either, just salt and pepper, so the cheese and green onions do the talking.

If you don't have Parmesan, Pecorino Romano works as a swap. It is saltier, so use slightly less.

Whipping the Whites, Folding and Filling the Ramekins

Stir the yolks together with the green onions, cheddar, salt and pepper until well mixed. Whisk the whites with a stand mixer, hand mixer or a frother just until soft peaks form, there is no need to go all the way to stiff peaks. Then fold the remaining whites into the yolk mixture a bit at a time until every bit of white is in.

Melt the 1 tablespoon of butter in the microwave and brush it on the inside of each ramekin, then sprinkle in the Parmesan so it sticks to the buttered sides. Spoon the mixture into the prepared dish, filling it 3/4 of the way. A plain ramekin is all you need, no special soufflé dish. Set the ramekins on a baking sheet in the middle of the oven and bake at 375°F for 12-15 minutes, until risen and lightly colored on top. Take them out right away and serve hot, a light, cheesy delight for breakfast.

Egg Souffle Recap: Amounts and Equipment