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Hey everyone! I've been posting these healthy breakfast egg soufflés for quite a while 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 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!
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! 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.
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.
- 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.
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 Required for Cheesy Egg Souffle
- Rubber spatula
- Butter dish
- Salt crock
- Pepper mill
- KitchenAid Stand Mixer
- Ramekin
- Baking sheet
- Basting brush
- Cutting board
- Chef’s knife
- Microplane
Tools Needed
- Mixing bowl
- Whisk
- Stand mixer
- Microwave
- Basting brush
- Ramekin
- Baking sheet
- Paring knife
Ingredients in This Easy Souffle Recipe
Here’s what you’ll need for the base recipe - featuring some really basic ingredients!
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
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 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 if I Have Leftovers?▼
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 these 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.
How do you get an egg souffle to rise?▼
Whisk the egg whites to soft peaks and gently fold them into the seasoned yolks, keeping as much air as possible. Bake at 375°F for 12 to 15 minutes — the whipped whites are what make it puff up tall.
Why butter and Parmesan the ramekins?▼
Brushing the ramekins with melted butter and coating them with Parmesan gives the souffle something to grip and climb as it rises, and helps it release cleanly. It also adds a lovely savory crust.
Is this egg souffle healthy?▼
Yes — it's mostly eggs with just a little cheese and green onion, so it's high in protein and low in carbs, and it bakes (no frying). A light but satisfying breakfast for one.
What Makes This Egg Soufflé So Light
The signature of a good egg soufflé is the rise — that tall, airy puff you get when you pull it from the oven. Here, all of that lift comes from whisking the egg whites to soft peaks and gently folding them into the seasoned yolks, so fold slowly and stop as soon as the whites disappear. Unlike a classic French cheese soufflé, this version skips the flour, roux, and béchamel base entirely, which keeps it naturally wheat-free and gluten-free while still giving you that cloud-like texture. Baking it low and slow at 375°F helps the soufflé rise evenly without collapsing.
2 comments
I swear by Alton brown’s recipe, but this worked great for one!
Hey Kathleen! I'll have to check out Alton Brown's recipe to see what's that all about!
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