Baked Egg Breakfast Soufflé

Marsha Gardner


A few years ago we took some Alabama friends up to NY, Vermont and Montreal to see the sights and colors of fall in the Northeast. It seems like everywhere we stayed or ate there was a souffle of some sort on the menu. The Bed & Breakfast in Vermont served these one morning and wow were they good.


★★★★★ 1 vote

10 Min


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butter, unsalted for greasing ramekins
4-6 large
eggs, depending on the number serving 1 egg 1 ramekin
1/4 tsp
kosher salt
1/4 tsp
freshly ground black or white pepper
freshly grated nutmeg
1/8 tsp
cream of tartar
2 tsp
parmigiano-reggiano, grated


1/4 tsp
dijon mustard
1 tsp
heavy cream
2 tsp

How to Make Baked Egg Breakfast Soufflé


  • 1Position an oven rack in the middle position, and preheat the oven to 350°F. Butter four to six 8-ounce ramekins (serving size = one ramekin per egg; one egg per person).

    Separate the eggs, putting the whites into a large mixing bowl and carefully sliding the whole, unbroken yolks into a small bowl of cold water.
  • 2Beat the egg whites with salt, pepper, nutmeg, and cream of tartar until they just hold stiff peaks. Fold in 1 tsp of cheese gently but thoroughly (reserve the other teaspoon).

    Fill the ramekins with the egg whites about halfway.
  • 3Using your fingers, carefully remove the yolks from the water one at a time, and slip one yolk into ramekin, so it sits nestled in the egg whites.

    Fill the ramekins up to the mouth (leave about a finger of space where the lip of the ramekin is so that the souffle can puff up)
  • 4Stir the garnishing ingredients and drizzle a bit on top of each yolk, then sprinkle with the remaining teaspoon of cheese.

    Bake the eggs until the whites are puffed and pale golden, about 10 minutes. The yolks should jiggle slightly. If you like your yolks more solid, 12 minutes should suffice.
    Serve hot.

Printable Recipe Card

About Baked Egg Breakfast Soufflé

Course/Dish: Breakfast Casseroles, Eggs

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