0 from 6 votes
Breakfast Souffle Recipe
This breakfast souffle is the ultimate savory breakfast, with fluffy egg, parmesan cheese, cheddar cheese, and ham!
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4 souffles
Calories: 344 kcal
Course:
Breakfast , Brunch
Cuisine:
French
Ingredients
- 3 tablespoons unsalted butter ⅜ stick, plus more for greasing
- ¼ cup freshly grated Parmesan cheese
- 3 tablespoons all-purpose flour
- 1¼ cups whole milk
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Kosher salt and freshly ground black pepper to taste
- 4 large eggs
- ½ cup shredded cheddar cheese
- ½ cup chopped cooked ham
Instructions
- Generously grease the ramekins with butter. Coat the inside of the ramekins with the parmesan cheese. This coating will help the souffles rise.
- Place a baking sheet in the oven. Preheat the oven to 375°F.
- In a small saucepan, melt the 3 tablespoons of butter over medium heat. Whisk in the flour. Then slowly pour in the milk while whisking continuously. Season the mixture with the garlic powder, onion powder, salt, and pepper. Stir to combine. While stirring, bring the mixture to a low boil, then reduce the heat to low and cook for a couple more minutes until the mixture has thickened. Take the pan off the heat and allow to cool for a few minutes.
- Over a bowl, crack 4 eggs, separating the yolk and egg and allowing the whites to fall into the bowl. Or, use a slotted spoon to separate the yolks from the whites.
- Whisk the egg yolks, cheese, and ham into the flour and milk mixture.
- Using a hand mixer, beat the egg whites until stiff peaks have formed. Fold the egg whites into the ham and cheese mixture.
- Transfer an equal amount into 4 ramekins. Carefully place the ramekins on the baking sheet in the preheated oven. Bake for 15-20 minutes, until the souffles are puffy and golden brown.
- Serve immediately.
Cup of Yum
Notes
- Alternatively, you can double this recipe and bake one large souffle in an 8-cup souffle dish at 375°F for about 40 minutes.
- Storage: Store breakfast souffles in an airtight container in the refrigerator for up to 2 days.
- For gluten-free souffles, use gluten-free 1:1 baking flour in place of the all-purpose flour.
- Feel free to swap the cheddar cheese for a different cheese, such as Colby, pepper Jack, Monterey Jack, Gouda, American, or mozzarella.
- You can also swap the ham for cooked bacon or sausage crumbles.
- Make sure to use a clean bowl and do not get any yolks in the egg whites; otherwise, they won't whip properly.
- A good tip to keep water from seeping out of the egg whites is to add a pinch of cream of tartar.
- Bake these souffles as soon as they are assembled to prevent the ham and cheese from sinking to the bottom.
- Serve immediately, as they will begin to deflate as soon as they leave the oven.
- Alternatively, you can double this recipe and bake one large souffle in an 8-cup souffle dish at 375°F for about 40 minutes.
Nutrition Information
Serving
1souffle
Calories
344kcal
(17%)
Carbohydrates
10g
(3%)
Protein
17g
(34%)
Fat
26g
(40%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.5g
Cholesterol
255mg
(85%)
Sodium
1048mg
(44%)
Potassium
258mg
(7%)
Fiber
0.2g
(1%)
Sugar
4g
(8%)
Vitamin A
939IU
(19%)
Vitamin C
3mg
(3%)
Calcium
283mg
(28%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4souffles
Amount Per Serving
Calories 344
% Daily Value*
| Serving | 1souffle | |
| Calories | 344kcal | 17% |
| Carbohydrates | 10g | 3% |
| Protein | 17g | 34% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 255mg | 85% |
| Sodium | 1048mg | 44% |
| Potassium | 258mg | 5% |
| Fiber | 0.2g | 1% |
| Sugar | 4g | 8% |
| Vitamin A | 939IU | 19% |
| Vitamin C | 3mg | 3% |
| Calcium | 283mg | 28% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.