Egg Souffle

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.

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

• 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.

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.

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.

Step 4 – In a separate bowl, whisk the egg yolks until light and frothy.

Step 5 – Slowly pour the cheese mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling.

Step 6 – In a large, clean bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form.

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.

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.

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.

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.