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Egg Souffle is the perfect special occasion breakfast for any holidays. It is light, fluffy, full of amazing flavor and made with simple ingredients.
![Individual Servings of Egg Souffle in a white baking dish on a brown platter](https://www.eatingonadime.com/wp-content/uploads/2024/07/200KB-Egg-Souffle-11.jpg)
We often go to Panera for their egg souffle’s. They are always so delicious so since I love making copycat recipes, I decided to make my own. I was surprised how easy they were to make and I could add in vegetables or meat for a rich and hearty recipe.
If you are looking for a recipe to make for a special occasion or for a Thanksgiving Breakfast, these egg souffle’s are the ones to make. If you have tried these Overnight Breakfast Casserole Recipes or Paula Deen Breakfast Casserole Recipe then you are going to love this souffle.
Table of Contents
What is Egg Souffle?
My family loves when I make egg souffle because they are ready in about 30 minutes and everyone can choose their favorite additions. The light and buttery top cooks golden brown which gives these souffle amazing flavor.
I love making my family an omelette for a quick breakfast but these egg souffle are always on the menu for Christmas morning.
Ingredients
![Ingredients - eggs, milk, gruyere cheese, parmesan cheese, butter, flour, salt, pepper, cream of tartar](https://www.eatingonadime.com/wp-content/uploads/2024/07/200KB-Egg-Souffle-15.jpg)
- Large Eggs – Separate the egg yolk from the egg whites
- Whole Milk – We think whole milk is best because of the rich flavors
Scroll to the bottom for the full recipe in the recipe card.
Additions and Variations Ideas
These egg souffle can easily be customized to what you prefer. You can add in ingredients for delicious flavor. These are some of our favorites.
- Spinach
- Garlic
- Chives
- Artichoke
- Bell Pepper
- Sausage
- Chopped Bacon
How to Make Egg Souffle
- Step 1 – Preheat the oven to 400°F. Generously butter four 6-ounce ramekins and coat the inside with grated Parmesan cheese, tapping out the excess.
![Melted butter in a large pot with flour and a wooden spoon](https://www.eatingonadime.com/wp-content/uploads/2024/07/200KB-Egg-Souffle-17.jpg)
Step 2 – In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, for 1-2 minutes to create a roux.
![Mixing in broth with the grated cheese in the large pot with a wooden spoon](https://www.eatingonadime.com/wp-content/uploads/2024/07/200KB-Egg-Souffle-18.jpg)
Step 3 – Gradually whisk in the milk and cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 2-3 minutes. Remove the saucepan from the heat and stir in the grated Gruyère and Parmesan cheeses, salt, and black pepper until the cheeses have melted and the mixture is smooth.
![Whisk the egg yolks in a large bowl with a whisk](https://www.eatingonadime.com/wp-content/uploads/2024/07/200KB-Egg-Souffle-19.jpg)
Step 4 – In a separate bowl, whisk the egg yolks until light and frothy.
![Combining the egg yolk with the shredded cheese mixture](https://www.eatingonadime.com/wp-content/uploads/2024/07/200KB-Egg-Souffle-20.jpg)
Step 5 – Slowly pour the cheese mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling.
![Beating the egg whites in a bowl with a hand mixer](https://www.eatingonadime.com/wp-content/uploads/2024/07/200KB-Egg-Souffle-21.jpg)
Step 6 – In a large, clean bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form.
![Beating the egg mixture with the egg white mixture in a bowl with a spoon](https://www.eatingonadime.com/wp-content/uploads/2024/07/200KB-Egg-Souffle-24.jpg)
Step 7 – Gently fold one-third of the egg white mixture into the cheese mixture to lighten it. Then, fold in the remaining egg whites until just combined, being careful not to over mix and deflate the batter.
![Dividing the egg mixture into small ramekins on a baking sheet](https://www.eatingonadime.com/wp-content/uploads/2024/07/200KB-Egg-Souffle-25.jpg)
Step 8 – Divide the soufflé batter evenly among the prepared ramekins, filling them almost to the top. Place the ramekins on a baking sheet and bake for 12-15 minutes, or until the soufflés have risen and are golden brown on top.
![Baked egg souffle in a baking dish](https://www.eatingonadime.com/wp-content/uploads/2024/07/200KB-Egg-Souffle-26.jpg)
Step 9 – Serve the egg soufflés immediately, garnished with fresh herbs or a light dusting of grated Parmesan cheese, if desired.
Expert Tips
- Beating Egg Whites – Make sure the bowl and beaters are free from any grease or yolk when beating the egg whites, as this can prevent them from stiffening properly.
- Mixing Egg Whites – Fold the egg whites into the cheese mixture gently to maintain the air bubbles, which is crucial for a fluffy soufflé.
- Baking Souffle – Avoid opening the oven door during baking, as this can cause the soufflés to deflate. Serve the soufflés immediately after removing them from the oven, as they will begin to deflate shortly afterward.
How do you Know When Souffle is Done?
Cooking time will vary when making egg souffle. But you will know that you souffle is done cooking when the top is golden brown and it looks puffy.
The best test is to stick a knife in the center and if comes out clean, then the souffle is done cooking.
![Baked egg souffle in a white ramekin with shredded cheese on a white plate](https://www.eatingonadime.com/wp-content/uploads/2024/07/200KB-Egg-Souffle-6.jpg)
Serving Suggestions
Serve this egg souffle recipe with Crispy Air Fryer Hashbrowns Recipe and a Fruit Salad Recipe for a delicious breakfast or brunch.
We have even made Coffee Cake Muffins and Air Fryer Bacon if we are feeding a large crowd.
Frequently Asked Questions
The main difference between the two is base and the texture. A quiche is made with a pastry crust and has a custard texture. A souffle texture is made with the whipping of the egg whites.
The trick to the best souffle is to use room temperature eggs and the right baking dish.
Store your leftovers covered with plastic wrap and place in the refrigerator. We recommend enjoying within about 2 days
Reheat the leftovers in the microwave for about 1 minute or until heated through.
![3 Egg souffle in white containers](https://www.eatingonadime.com/wp-content/uploads/2024/07/200KB-Egg-Souffle-4-1.jpg)
More Easy Egg Recipes
Quick and Easy Instant Pot
Instant Pot Hard Boiled Eggs
Quick and Easy Breakfast
Sausage and Egg Breakfast Casserole
Quick and Easy Breakfast
Easy Breakfast Egg muffins Recipe
We love to hear from you. If you make Egg Souffle Recipe, please leave us a comment or a star review.
![](https://www.eatingonadime.com/wp-content/uploads/2024/07/200KB-Egg-Souffle-4.jpg)
Egg Souffle
Ingredients
- 4 large eggs separated
- 1/2 cup whole milk
- 1/2 cup grated Gruyère cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter softened
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon cream of tartar
- Butter and grated Parmesan cheese for coating ramekins
Instructions
- Preheat the oven to 400°F. Generously butter four 6-ounce ramekins and coat the inside with grated Parmesan cheese, tapping out the excess.
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, for 1-2 minutes to create a roux.
- Gradually whisk in the milk and cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 2-3 minutes.
- Remove the saucepan from the heat and stir in the grated Gruyère and Parmesan cheeses, salt, and black pepper until the cheeses have melted and the mixture is smooth.
- In a separate bowl, whisk the egg yolks until light and frothy. Slowly pour the cheese mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling.
- In a large, clean bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form.
- Gently fold one-third of the egg white mixture into the cheese mixture to lighten it. Then, fold in the remaining egg whites until just combined, being careful not to over mix and deflate the batter.
- Divide the soufflé batter evenly among the prepared ramekins, filling them almost to the top.
- Place the ramekins on a baking sheet and bake for 12-15 minutes, or until the soufflés have risen and are golden brown on top.
- Serve the egg soufflés immediately, garnished with fresh herbs or a light dusting of grated Parmesan cheese, if desired.
I’m so glad you enjoyed this recipe! Thank you for sharing Ashley!
I made these for breakfast this morning. I made three small adjustments since I had no gruyère on hand. I subbed extra sharp cheddar. I added very finely diced ham and a pinch of nutmeg. It was excellent!
I will definitely make these again. It was much easier than I thought to make a souffle! I had been intimidated since people talk about how finicky they can be. I can’t wait to try them with the gruyère next time.
I had all my ingredients out and prepped before getting started and that made it easy! My husband loved these. I will probably triple the recipe next time so I can have enough for a few days.
Delicious
Delicious and easy to make!