How to Make a Cheesy Egg Soufflé for Breakfast

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories while maintaining flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories, while water + cornstarch mimics texture.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is a cost-effective alternative.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: substitute with more common spices

Dried herbs provide flavor with longer shelf life.

Preheat the oven to 375°F (190°C).

Separate the egg yolks from the egg whites into two bowls.

In the bowl with yolks, add cheddar cheese, chopped green onions, salt, and black pepper; whisk until combined.

Whisk the egg whites until soft peaks form using an electric mixer or hand mixer.

Fold the egg whites into the yolk mixture until well combined.

Melt butter in ramekins and brush it around to coat.

Grate Parmesan cheese and sprinkle it in the bottom of the ramekins to prevent sticking.

Pour the egg mixture into the ramekins, filling them about three-quarters full.

Place the ramekins on a baking sheet for easy handling and bake for 12 to 18 minutes until puffed and slightly colored on top.

Serve immediately to prevent deflation.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens