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