There’s something timeless about the elegance of a bacon and cheese egg soufflé recipe. My grandmother, a home cook with a flair for breakfast innovation, first taught me the magic of this fluffy, savory delight. Her Sunday morning kitchen smelled like sizzling bacon, melting cheese, and hope. Over the years, this dish has graced our family brunches and cozy mornings, always sparking joy and full bellies.
Why You’ll Love This Bacon and Cheese Egg Soufflé Recipe
If you’re on the hunt for a dish that’s both comforting and impressive, this is your stop. The bacon and cheese egg soufflé recipe offers a rich, savory flavor with a cloud-like texture that’s light yet satisfying. It’s the kind of meal that makes ordinary mornings feel special and elevates any brunch spread into gourmet territory.
Pure Comfort
This dish wraps you in a warm hug of flavor. The smokiness of the bacon, the creamy tang of the cheese, and the airy eggs create a combination that’s indulgent yet familiar. It’s the breakfast equivalent of a cozy blanket on a chilly day.
Ingredients for Bacon and Cheese Egg Soufflé Recipe
- 6 large eggs, room temperature
- ½ cup whole milk
- 1 tbsp all-purpose flour
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan
- 4 strips crispy bacon, crumbled
- 2 tbsp unsalted butter
- 1 pinch cream of tartar
- Salt and freshly cracked pepper, to taste
- Fresh chives for garnish (optional)
What You Need
You don’t need anything fancy to whip up this masterpiece:
- Mixing bowls
- Electric hand mixer or stand mixer
- Soufflé dish or ramekins
- Rubber spatula
- Medium saucepan
- Whisk
Time to Cook Bacon and Cheese Egg Soufflé Recipe
From start to finish, you’re looking at:
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 45 minutes
Perfect timing for a weekend brunch or holiday breakfast.
Steps to Make It
- Prep your oven and dish: Preheat oven to 375°F (190°C). Butter your soufflé dish or ramekins.
- Make the base: In a saucepan, melt butter, stir in flour, then slowly add milk. Cook until thickened.
- Add cheese: Remove from heat. Mix in cheddar and Parmesan until melted. Stir in bacon.
- Separate and beat eggs: Separate yolks and whites. Add yolks to the cheese base. Beat whites with cream of tartar until stiff peaks form.
- Fold it in: Gently fold the whites into the yolk mixture using a spatula.
- Bake: Pour into dish, bake for 25-30 minutes until puffed and golden.
- Serve immediately: The soufflé waits for no one!
Make It Perfect
- Use room temperature eggs for better volume.
- Don’t overmix the egg whites they should be fluffy and hold a peak.
- Serve immediately after baking to enjoy the perfect puff.
Mix It Up
Want a twist?
- Swap cheddar for Gruyère.
- Add caramelized onions or sautéed mushrooms.
- Try turkey bacon or even smoked salmon for variety.
Perfect Partners
Pair this with:
- Creamy and Flavorful Boursin Cheese Pasta Recipe
- Sourdough French Toast – A Delicious Twist
- Fresh fruit salad and mimosas.
Busy Day Hero
You can prep the base the night before. Just fold in the whipped egg whites in the morning and bake. It’s perfect for stress-free hosting!
Work Ahead
You can pre-cook the bacon and shred the cheese ahead of time. Store in the fridge for easy morning assembly.
Save Some For Later
Soufflé doesn’t reheat well, but you can refrigerate leftovers and enjoy them cold or reheated gently in the oven.
Everyone’s Happy
This dish is versatile and kid-approved. It’s cheesy, bacon-y, and just the right amount of fancy.
Good For You Too
High in protein and packed with flavor, it’s surprisingly satisfying and can be adjusted to be low-carb or keto-friendly.
Easy Clean Up
Use parchment paper to line your prep surfaces and rinse your mixing tools immediately to prevent drying egg whites.
Switch It Up
Try this same recipe with:
- Spinach and feta
- Chorizo and Monterey Jack
- Roasted red peppers and goat cheese
Simply Perfect
The bacon and cheese egg soufflé recipe is foolproof comfort food with a gourmet vibe. Whether you’re feeding your family or impressing brunch guests, it rises to the occasion literally.
FAQs for Bacon and Cheese Egg Soufflé Recipe
Can I make this in muffin tins?
Yes! Great for individual portions. Reduce bake time to 15-20 minutes.
Can I make it dairy-free?
Use non-dairy milk and vegan cheese, but results may be slightly less fluffy.
Can I freeze it?
Freezing isn’t ideal, but you can prep the cheese base and freeze that for later.
How do I stop my soufflé from collapsing?
It will naturally deflate a bit, but serving it right from the oven minimizes this.
What’s the best cheese for this?
A sharp cheddar gives the best flavor balance, but feel free to experiment.
Conclusion
Whether you’re a seasoned home cook or new to soufflés, this bacon and cheese egg soufflé recipe will soon become a breakfast favorite. It’s delicious, impressive, and packed with soul-warming goodness. Try it once and you’ll be hooked because what’s not to love about fluffy eggs, smoky bacon, and melty cheese in one irresistible bite?
Discover the ultimate guide to other quiche recipes or master soufflé layering like a brunch boss!
Happy cooking with Rita chef ❤️!
Print
Bacon and Cheese Egg Soufflé Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This fluffy bacon and cheese egg soufflé recipe is the perfect savory breakfast made with eggs, crispy bacon, cheddar, and Parmesan cheese for a deliciously airy bite.
Ingredients
6 large eggs, room temperature
½ cup whole milk
1 tablespoon all-purpose flour
½ cup shredded cheddar cheese
¼ cup grated Parmesan cheese
4 strips crispy bacon, crumbled
2 tablespoons unsalted butter
1 pinch cream of tartar
Salt, to taste
Freshly cracked black pepper, to taste
Fresh chives for garnish (optional)
Instructions
Preheat the oven to 375°F (190°C) and generously butter a soufflé dish or ramekins.
In a medium saucepan over medium heat, melt the butter.
Whisk in the flour and cook for 1 minute to form a roux.
Slowly pour in the milk, whisking constantly until thickened and smooth.
Remove the saucepan from heat and stir in the cheddar cheese, Parmesan, and crumbled bacon.
Separate the egg yolks from the whites. Add the yolks to the cheese mixture and stir to combine.
In a large bowl, beat the egg whites with a pinch of cream of tartar until stiff peaks form.
Gently fold the whipped egg whites into the yolk mixture in thirds, being careful not to deflate the batter.
Pour the mixture into the prepared dish and bake for 25–30 minutes, or until puffed and golden brown.
Serve immediately, garnished with fresh chives if desired.
Notes
Make sure the eggs are at room temperature for better volume.
Avoid opening the oven while baking to prevent collapsing.
You can swap cheddar with Gruyère or add sautéed mushrooms for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: French-American
Nutrition
- Serving Size: 1 soufflé serving
- Calories: 280
- Sugar: 2g
- Sodium: 390mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 17g
- Cholesterol: 240mg
Keywords: bacon and cheese egg soufflé recipe, savory breakfast soufflé, fluffy egg bake, brunch egg dish