My easy breakfast souffle recipe is made with fewer than 10 ingredients and simple steps. I mix fluffy eggs, ham, multiple cheeses, and savory seasonings that bake up into beautiful little egg souffle cups that are so fun to serve for breakfast or weekend brunches. I love how fancy these look despite how easy they are to make! They’re perfect for Easter or Mother’s Day brunch.
Top Reader Reviews
It was really good. It was my first time making soufflé and it turned out great. It wasn’t even that difficult. I used whipping cream instead of milk.
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Ham, Egg, and Cheese Breakfast Souffle
This delicious and savory egg souffle is the perfect size for breakfast, and my kids love the ham and cheese flavor. One of my favorite things about this recipe for mini egg souffles is the quick prep, so I can just throw them in the oven to bake. It’s one of my favorite ways to eat eggs!
This cheesy breakfast souffle is similar to a quiche, but lighter and without the crust. Two kinds of cheese are paired with airy eggs and bites of ham, creating a filling and satisfying breakfast dish.
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The Secret to Evenly Risen Souffles
For consistent rise every time, place the filled ramekins on a preheated baking sheet before baking. The immediate burst of bottom heat helps the souffles lift quickly and evenly, which is especially important for savory souffles with heavier mix-ins like ham and cheese.
Breakfast Souffle Recipe
Equipment
- 4 Ramekin(s)
- Baking Sheet
- Hand Mixer
Ingredients
- 3 tablespoons unsalted butter (⅜ stick, plus more for greasing)
- ¼ cup grated Parmesan cheese
- 3 tablespoons all-purpose flour (*)
- 1¼ cups whole milk
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- salt and pepper (to taste)
- 4 large eggs (room temperature)
- 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.¼ cup grated Parmesan cheese
- 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.3 tablespoons unsalted butter, 3 tablespoons all-purpose flour, 1¼ cups whole milk, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, salt and pepper
- 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.4 large eggs
- Whisk the egg yolks, cheese, and ham into the flour and milk mixture.½ cup shredded cheddar cheese, ½ cup chopped cooked ham
- 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.
Notes
- Don’t get any yolk in the whites, or they won’t whip properly.
- Let the milk/flour base cool slightly before adding the yolks so they don’t scramble.
- Add a pinch of cream of tartar to help the whites whip more consistently.
- Only fill the ramekins about ¾ of the way to give them space to rise.
- Wipe a small channel around the inside edge of each ramekin to help the souffles rise evenly.
- Bake these souffles as soon as they are assembled to prevent the mix-ins from sinking.
- Don’t open the oven while they bake, or you’ll risk them collapsing.
- Serve immediately, as they will begin to deflate as soon as they leave the oven.
- If your souffles rise unevenly or sink quickly, the egg whites were likely overmixed or deflated during folding.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Make One Large Souffle!
Sometimes, I prefer to make a single egg souffle for breakfast (instead of individual-sized cups) that can be served and shared. To do this, I double the recipe to make an 8-egg souffle in a large dish, and bake it for 40 minutes at 375°F.
How to Make a Breakfast Egg Souffle Step by Step
Prep: Gather up all of the ingredients needed to make these breakfast souffles. Bring the eggs to room temperature for about 15 minutes so they whip more easily. Grate the Parmesan cheese, shred the cheddar cheese, and chop the cooked ham.
Grease the Ramekins: Place a baking sheet in the oven while it preheats to 375°F. Starting the souffles on hot metal helps them rise quickly and evenly. Generously grease 4 small ramekins (I used 4-ounce size) with butter, and evenly divide ¼ cup of grated Parmesan cheese to coat the inside of each one. This coating will give the souffles some traction in the ramekins and help them rise higher.
Make a Seasoned Roux: In a small saucepan, melt 3 tablespoons of unsalted butter over medium heat, and whisk in 3 tablespoons of all-purpose flour. Then, slowly pour in 1¼ cups of whole milk while whisking continuously. Season the mixture with ¼ teaspoon of garlic powder, ¼ teaspoon of onion powder, and salt and pepper to taste. Stir to combine everything. 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–it should coat the back of a spoon. Take the pan off the heat and allow it to cool for a few minutes while you prep the eggs.
Make the Egg Mixture: Crack 4 egg whites into a large, clean bowl, taking care not to get any yolks in them. Either separate the yolks and whites using the shell, allowing the whites to fall into the bowl, or crack the eggs into the bowl and use a slotted spoon to remove the yolks from the whites. Then, whisk the 4 egg yolks, ½ cup of shredded cheddar cheese, and ½ cup of chopped cooked ham into the slightly cooled roux mixture.
Beat the Egg Whites: Using a hand mixer, beat the 4 egg whites until stiff peaks have formed. This step is necessary to help the egg souffles rise in the oven, creating an airy, fluffy texture. Like any traditional souffle, these egg souffles are leavened using air.
Combine Souffle Filling: Using a wooden spoon or rubber spatula, gently fold the stiff egg whites into the ham and cheese mixture, taking care not to knock the air out.
Bake the Souffles: Divide the egg mixture evenly into 4 ramekins, filling about ¾ full. Wipe the edges of the ramekins to remove any egg residue; this can inhibit their rise and/or cause them to lean. Carefully place them on the preheated baking sheet in the preheated oven, and bake for 15-20 minutes, or until the eggs are puffy and golden brown. Do not open the oven while baking, or you’ll risk them collapsing! Serve these ham and cheese souffles immediately along with your other breakfast favorites.
How to Store, Freeze, and Reheat
Wrap leftover breakfast souffle cups in foil or plastic wrap, and store in the refrigerator for up to 2 days. Reheat covered in aluminum foil in a 350°F oven for about 6-7 minutes.
While I do not recommend freezing cooked egg souffles, you can freeze the fully assembled cups before baking by tightly covering each one in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. To bake, place them on a baking sheet in a 350°F oven for about 40 minutes, and serve immediately.
FAQ
?
What is a souffle?
A soufflé is a delicate egg-based dish that relies on whipped egg whites to give it its signature rise in the oven. Sweet or savory ingredients can be folded into the base to change the flavor. In this recipe, I added ham and cheese to create personal breakfast souffles!
Can I open the oven while making a souffle?
Yes, you can open the oven to check on your souffles; however, you should limit opening the oven as much as possible to prevent sudden oven temperature changes that could cause your souffles to collapse.
Should egg souffles be runny in the middle?
Nope! A perfect souffle should be puffy, browned, and have a soft (slightly jiggly) or firm (not jiggly at all) center when gently shaken. A runny souffle is undercooked. A properly cooked souffle should pass the toothpick test.
Why didn’t my breakfast souffles rise?
If the eggs weren’t whipped enough, your souffle will not rise. The egg whites need to be whipped to firm peaks. A good tip to keep water from seeping out of the egg whites is to add a pinch of cream of tartar.
Why did my ham and cheese souffle collapse?
Souffles often collapse if they are under- or overbaked. An under-baked souffle will collapse due to being too wet in the middle. An overbaked souffle will collapse in the oven from the stress. It is a delicate balance getting the timing just right, so be sure to check the souffles for doneness as soon as the crowns start to brown. Every soufflé will eventually collapse, though, so also be sure to serve them as soon as they come out of the oven.
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