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Home » Recipes

Egg Soufflé Recipe

7 Reviews / 4.4 Average
There's no need to get bored with eggs, especially with this homemade egg soufflé recipe. It comes out so fluffy and delicious. Create a tasty brunch dish by adding variations of ham, cheese, spinach ... all of your favorite ingredients. I've adapted this recipe from Williams Sonoma Breakfast Cookbook.
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Breakfast egg souffle recipe in a baking dish

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Eggs for breakfast, eggs for dinner, eggs for lunch … we definitely eat our fair share of eggs around here. And how can you blame us? Eggs are so incredibly versatile, you can make them a hundred times over whether you’re frying, boiling, scrambling, baking or poaching them. Today, we're going to crack into a one of a kind egg breakfast souffle recipe!

An Egg Souffle Breakfast Recipe For Any Occasion

So here’s yet another way to make eggs, and if you haven’t already tried this, definitely add it to your list the next time you're entertaining guests!

Eggs are a staple for many of us! They're a high protein addition to any dish, making them a filling option for any family on-the-go. Since there are so many ways to get them to the table, you can easily find a quick dish with eggs to satisfy just about anyone. (Egg recipes are also incredibly easy to keep in the freezer)!

This dish will take a little extra time since you have to whip the egg whites, but the end result is oh-so-fluffy and delicious. And feel free to make this soufflé your own by adding bits of ham, cheese, herbs or even veggies. It’s the prefect weekend brunch treat!

An Easy Dish With Eggs you can get Creative With

What are souffles, if not a blank canvas to fill with all of your favorite ingredients? This simple recipe combines the basic ingredients for making a fluffy and nutritious souffle, but it doesn't have to stop there!

Add any number of delicious ingredients to your egg souffle recipe to make it all your own! For our recipe, we suggest using ham, prosciutto and a little bit of basil. To add tasty extras like these to your recipe, all you've got to do is sprinkle them in while you're folding together the milk, yolk and egg whites.

Below you'll find a detailed recipe with step-by-step instructions for making a fluffy egg souffle!

egg whites whipped in a mixing bowl for making breakfast souffles
A homemade egg souffle in a clear baking dish.

Egg Soufflé

There's no need to get bored with eggs, especially with this homemade egg soufflé recipe. It comes out so fluffy and delicious. Create a tasty brunch dish by adding variations of ham, cheese, spinach ... all of your favorite ingredients. I've adapted this recipe from Williams Sonoma Breakfast Cookbook.
7 Reviews / 4.4 Average
Prep Time: 20 minutes mins
Cook Time: 20 minutes mins
Total Time: 40 minutes mins
Course: Breakfast, Dinner, Lunch
Cuisine: American, French
Method: Freezer Friendly
Diet: Peanut/Tree Nut-Free, Vegetarian
Print Recipe
Servings: 4 people
Save Recipe Saved!

Ingredients
  

  • 2 tablespoons butter (organic unsalted grass-fed butter recommended)
  • 2 tablespoons whole-wheat flour
  • 1 cup milk
  • salt
  • pepper
  • 5 eggs (local or organic pastured eggs recommended)

Optional Fillings (1 cup)

  • ham (diced)
  • prosciutto
  • basil (or other herbs)

Instructions
 

  • Preheat the oven to 400 degrees F. Grease a 9-inch round baking dish.
  • Separate the eggs by placing the whites in a separate bowl from the yolks. Whisk the egg whites with a mixer on high speed until soft peaks form (pictured) and set aside.
  • Melt the butter in a small saucepan over medium heat. Once the foam has subsided, whisk in the whole-wheat flour (this is called making a “roux”). Keep whisking until the mixture begins to brown then turn the heat down to low and slowly add the milk while still whisking constantly so lumps do not form. Turn it back up to medium and continue whisking until the milk mixture begins to thicken, about 5 minutes.
  • Remove the pan from the heat and add ⅛ teaspoon salt and a pinch of pepper. Quickly whisk the egg yolks into the milk mixture without allowing them to cook.
  • Pour the milk/yolk mixture into the fluffy egg whites and using a rubber spatula carefully fold the two together without crushing the air out of the egg whites. Also add and mix in filling (like ham and/or cheese) if desired. Do not overmix.
  • Scoop the mixture into the prepared baking dish and bake until lightly brown on top, about 20 – 25 minutes. Serve immediately (otherwise the soufflé will “fall”).
    Enjoy!

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Egg Soufflé
Amount Per Serving
Calories 179 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Cholesterol 226mg75%
Sodium 154mg7%
Potassium 156mg4%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 9g18%
Vitamin A 570IU11%
Calcium 100mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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1.7K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. barb says

    February 26, 2023 at 9:11 am

    I am so confused. Step 5 says to combine the “milk/yolk mixture” but none of the steps tell me to do anything with the yolks except to separate them from the egg whites. Are the yolks supposed to be part of step 3???

    Reply
    • 100 Days Admin says

      February 28, 2023 at 7:42 am

      Hi, step 4 says to add the yolks to the pan that you just heated. - Nicole

      Reply
  2. Kari says

    November 10, 2021 at 3:04 pm

    5 stars
    This turned out amazing!! We have chickens so I am always looking for new ways to make eggs more tasty. This recipe did not disappoint!! I did not have anything for filling so i just did the recipe without chees or ham...next time definitely going to try it with. It came out so fluffy!!

    Reply
    • 100 Days Admin says

      November 11, 2021 at 9:08 am

      That's awesome! Glad to hear it still turned out great for you. - Nicole

      Reply
      • feet says

        December 17, 2021 at 4:55 pm

        1 star
        it is so bad, i wanna give you a zero. but thats not possible so i give you a one.

      • 100 Days Admin says

        December 20, 2021 at 9:43 am

        Sorry to hear that you didn't like it. What do you think could have been better? We are always up for revisiting recipes. - Nicole

  3. Blaine says

    May 10, 2020 at 11:22 am

    5 stars
    Thanks! This recipe made me appear as if I can cook. Made it for Mother's Day breakfast and everyone loved it including my wife.

    Reply
  4. Kristina says

    February 23, 2019 at 8:56 am

    This was so yummy and super easy to make! I added crumbled sharp cheese and dill to mine and it was delish! Thanks for the recipe!

    Reply
  5. Amy Green says

    October 10, 2017 at 10:28 am

    5 stars
    My family loved this!!

    Reply
  6. Laura says

    May 12, 2015 at 11:41 am

    Could you use tapioca flour instead for the roux?

    Reply
    • Amy Taylor (comment moderator) says

      May 14, 2015 at 9:50 am

      Hi Laura. We've not tried that.

      Reply
  7. Angie says

    January 25, 2014 at 10:19 am

    5 stars
    Forgot to rate :)

    Reply
  8. Angie says

    January 25, 2014 at 10:19 am

    I am very new to true cooking. I tried this recipe and the souffle came out GREAT! I added shredded cheddar cheese and ham. As long as you beat the egg whites long enough and are gentle enough when you blend everything together (thoroughly!) this is an easy recipe to follow!

    Reply
    • Stephanie says

      December 16, 2020 at 9:47 am

      5 stars
      LOVE this! I added spinach leaves and Vermont white cheddar, so good!! 5 stars!

      Reply
  9. Pamela says

    November 01, 2013 at 3:43 am

    5 stars
    Ahhhhh! This looks so good! Unfortunately, I am not eating wheat OR butter, however I have an awesome alternative. Thanks so much, this is an awesome recipe! http://themissedfoodconnection.wordpress.com/2013/10/14/pepper-cheese-and-spinach-mini-egg-souffles-gluten-free/

    Reply
  10. Felicia says

    November 20, 2012 at 9:50 pm

    This was really good, I put in broccoli, cheddar cheese and herbs.

    Reply
  11. Brenda says

    November 02, 2012 at 5:51 pm

    I was searching for something to make for Christmas day brunch. Yep,I'm trying to get a jump start. I think I will try this but would like some suggestions for 'herbs' to add. I don't want to add any ham as will have some organic bacon as a side, but cheese and possibly some herbs for flavor and would like some suggestions that would complement the eggs well.
    thanks!!!

    Reply
    • Assistant to 100 Days (Jill) says

      November 18, 2012 at 7:17 am

      Hi Brenda. I would probably suggest herbs such as parsley, tarragon, chervil, or chives. You could also add some chili powder if you want to spice it up. Hope it works out well. Jill

      Reply
      • AMY DEAN says

        October 23, 2017 at 5:46 pm

        Mrs. Dash garlic and herb.

  12. Danielle says

    August 26, 2012 at 8:21 pm

    I just made this for dinner, so good! I put it into several ramekins vs one large dish, then reduced the cook time to 15 min. Thanks for the recipe!

    Reply
  13. Janine says

    June 14, 2012 at 1:26 pm

    My 6 yrs old doesn't like eggs but just started eating frittatas. So I'll just this a try and see if she will eat this too. I'm tried so hard to reduce our beef consumption. Thanks as always!

    Reply
  14. Sherri says

    May 29, 2012 at 2:18 pm

    What other pan can I use if I don't have a 9" round? I have other round baking dishes but none are very tall.

    Reply
    • Assistant to 100 Days (Jill) says

      May 31, 2012 at 9:36 pm

      You may try a 9" pie plate. A deep dish one might be even better.

      Jill

      Reply
  15. Mindi says

    March 31, 2012 at 9:17 pm

    Where do you find organic grass fed butter in Charlotte?

    Reply
    • 100 Days of Real Food says

      April 01, 2012 at 4:12 pm

      I get it at Earth Fare...it comes in a gold wrapper and is made by Organic Valley (and says "pastured" on the label, which means grass-fed).

      Reply
  16. Becky says

    March 23, 2012 at 3:29 am

    Woohoo! Made my first souffle tonight. Never even tasted one so wasn't sure what to expect. The kids loved it. Definitely will do that again. Thanks!

    Reply
  17. Katie B. says

    March 21, 2012 at 12:12 pm

    I did mix in the yolk mixture but perhaps not enough because this was my first souffle; I didn't want to push the air out of the whites. The top was brown and very crusty after I did end up cooking it for an additional 5 minutes. This is just my first experience and didn't know what the texture was supposed to look like cooked. I would say my whites were just still moist looking, but for sure not soupy.

    Reply
    • 100 Days of Real Food says

      April 01, 2012 at 1:58 pm

      It should be light and fluffy but firm/set (not runny) once it is done and slightly cooled.

      Reply
  18. Merriett Ferris says

    March 21, 2012 at 10:26 am

    I had the same experience as Katie. The top was brown and delicious looking and then when I broke into it... it was like raw egg soup. I ended up cooking it for an additional 20 min before the eggs were completely cooked. Maybe next time I'll cook it in a 9x13 pan instead of a 9" round. Any other ideas where I might have messed it up?

    Reply
    • 100 Days of Real Food says

      April 01, 2012 at 1:57 pm

      I have made this recipe dozens of times and not experienced that same issue. Are you sure your oven temperature is calibrated correctly?

      Reply
      • Merriett Ferris says

        April 02, 2012 at 12:27 pm

        I've never had trouble with my oven in baking other things. I will give it another try :-)

  19. Katie B. says

    March 19, 2012 at 12:35 pm

    I made this for breakfast today, and it seemed like at even 20 minutes, the egg white was not quite cooked at 20 minutes. How does the egg white look and feel on a cooked souffle?

    Reply
    • 100 Days of Real Food says

      March 20, 2012 at 12:44 pm

      Was the egg white mixed in with the yolk mixture before you baked it? Was the top brown?

      Reply
  20. LeeAnna Ross says

    March 18, 2012 at 11:21 pm

    Love this recipe! Have made it twice this week since ham was our meat for the week & eggs are on sale. It even did well when I forgot to spoon it into the baking dish & poured it. My husband was impressed.

    Reply
  21. anexactinglife says

    March 16, 2012 at 6:02 pm

    I made my first souffle a few months ago and it really is do-able, even for us ordinary cooks!

    Reply
  22. Victoria says

    March 15, 2012 at 1:54 pm

    I have a question about butter and ghee. Are these two things the same? Are they interchangable? Is ghee a healthier form of lard? Basically when would I use butter and when would I use ghee?

    Thanks

    Reply
    • lilmrsmchenry says

      March 15, 2012 at 4:53 pm

      Glee is clarified butter. Since all the milk solids and water is removed it has a much higher smoke point and is much better then using butter when used at a high temp.

      Reply
  23. emmycooks says

    March 15, 2012 at 1:36 pm

    I make a lot of frittatas because I can pack a lot of veggies into them (this smoky cauliflower frittata is my current favorite: http://emmycooks.com/2012/02/06/smoky-cauliflower-frittata/). But a souffle looks and sounds so much fancier! And I love the light texture. And you make it sound so easy. Maybe this will embolden me to give it a try!

    Reply

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