Breakfast Souffle Recipe

close up on a ham and cheese egg souffle in a white ramekin.

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5 from 2 votes

This breakfast souffle is the ultimate savory breakfast, with fluffy egg, parmesan cheese, cheddar cheese, and ham!

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, brunch

Cuisine: French

Servings: souffles

Calories: 313kcal

Author: Becky Hardin

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

*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. Softer, meltier cheeses (like mozzarella or American) create a softer center, while firmer cheeses (like cheddar or Gruyère) give more structure.

***Swap the ham for cooked bacon or sausage crumbles.

Tips:

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.

One Large Souffle: 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.

Nutrition