Egg and Cheese Soufflé is savory, fluffy, beautiful, and surprisingly simple to make when following these step-by-step instructions.
This savory soufflé can be enjoyed for Breakfast or as a dinner, much like a quiche. For more savory egg recipes, try Mushroom Feta Crustless Quiche and Breakfast Casserole.
Sabrina’s Egg and Cheese Soufflé Recipe
There’s nothing quite like the pillowy texture of a perfectly baked soufflé. This Egg and Cheese Soufflé is wonderfully easy to make, so even beginning cooks can try their hand at this classic French recipe. When serving, top it with chives and sour cream, or try out my variations listed underneath the recipe card. If you’re enjoying this recipe for breakfast, try serving it with Crispy Bacon and your morning coffee. If you’re having it in the evening, a freshly tossed green salad and Crusty French Bread make great sides.
Recipe Card
Ingredients
- 2 tablespoons unsalted butter , softened
- 1 1/2 cups white cheddar cheese , shredded
- 8 large eggs
- 1/2 cup heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- 1/4 cup chives , minced
Instructions
- Preheat oven to 375 degrees and grease 4 small ramekins with butter.
- Add cheddar cheese to the bottom of the ramekins.
- Whisk together eggs, heavy cream, kosher salt, and white pepper.
- Pour into the ramekins evenly.
- Bake for 30-35 minutes until fluffy and golden brown.
- Serve immediately, garnish with chives if desired.
Nutrition
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Chef’s Note
I use a few indicators to tell when my soufflé is done. First, is that the top has a golden brown color. The soufflé should also have a puffy appearance, with the top rising over the sides of the mold. To ensure that it is ready, I use a toothpick or butter knife. Insert the knife or toothpick in the center, and if it comes out clean you know the insides are baked to the center.
Table of contents
Can I make these ahead of time?
It’s best to serve right after baking. However, you can prepare the soufflé batter in advance for easy meal prep. Follow the recipe instructions to prepare, and pour the mixture into the molds. Cover in plastic wrap and refrigerate until you’re ready to bake. As long as you’ve whipped the eggs well, then the mixture should hold its form while you refrigerate it for a few hours. When you’re ready to bake, simply pop the ramekins in the oven and continue the cook time as usual.
How to Store
- Serve: You shouldn’t leave at room temperature for more than 2 hours.
- Store: Although it’s best served fresh, you can keep in the fridge for up to 24 hours.
- Freeze: You can also carefully cover and seal to keep frozen for up to a week. To reheat, place on a cookie sheet, and put them in a 350-degree oven until heated through.
Variations
- Seasonings: Black pepper, garlic powder, onion powder, smoked paprika, or thyme all make delicious additions to this soufflé.
- Cheese: Swap out the cheddar cheese for whatever your favorite cheese variety is. Swiss tastes amazing, or try Gruyère, mozzarella, and muenster. You could make a cheese mixture with cheddar and another one of your favorite cheeses included in the recipe.
- Add-ins: Crispy bacon bits, shredded potatoes, green onions, mushrooms, or spinach. Keep in mind that the vegetables will not have enough time to cook in the oven, so you’ll want to sauté them before adding.
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