18 Delicious Egg Souffle Recipes Amazing

Craving something light, fluffy, and utterly delicious? You’re in the right place! Our roundup of 18 egg souffle recipes is packed with mouthwatering options that range from classic to creative. Whether you’re after a quick breakfast, a fancy brunch, or a comforting dinner, these souffles promise to impress. Get ready to whisk, bake, and savor every bite—your next favorite dish awaits!

Classic Cheese Egg Souffle

Hey, you know those mornings when you want something fancy but also easy? This classic cheese egg souffle is your answer. It’s fluffy, cheesy, and surprisingly simple to whip up.

Ingredients

• 1 cup whole milk
• 4 large eggs
• 1 cup shredded cheddar cheese
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 2-quart souffle dish with butter.
2. In a medium saucepan, melt 1/4 cup butter over medium heat. Tip: Keep the heat medium to avoid browning the butter.
3. Whisk in 1/4 cup flour until smooth. Cook for 1 minute, stirring constantly.
4. Gradually add 1 cup milk, whisking continuously to prevent lumps. Cook until the mixture thickens, about 3 minutes.
5. Remove from heat. Stir in 1/2 tsp salt and 1/4 tsp black pepper.
6. Separate the egg yolks from the whites. Tip: Ensure no yolk gets into the whites for maximum fluffiness.
7. Beat the yolks into the milk mixture one at a time. Stir in 1 cup shredded cheddar cheese.
8. In a clean bowl, beat the egg whites until stiff peaks form. Tip: A pinch of salt can help stabilize the whites.
9. Gently fold the egg whites into the cheese mixture in three additions, preserving as much air as possible.
10. Pour the mixture into the prepared dish. Bake for 25-30 minutes, until puffed and golden. Do not open the oven door during the first 20 minutes.

Kind of magical how it rises, right? The souffle should be light and airy with a rich, cheesy flavor. Try serving it with a crisp green salad for a brunch that feels extra special.

Spinach and Feta Egg Souffle

Very few dishes can rival the simplicity and elegance of a perfectly baked egg souffle. You’ll love how the creamy feta and fresh spinach come together in this light, fluffy dish that’s perfect for any meal of the day.

Ingredients

• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 4 large eggs
• 1/4 cup whole milk
• 1 tbsp unsalted butter, melted
• 1/8 tsp salt
• 1/8 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and grease a small baking dish with the melted butter.
2. In a medium bowl, whisk together the eggs, milk, salt, and pepper until fully combined.
3. Fold in the chopped spinach and crumbled feta cheese gently to avoid deflating the egg mixture.
4. Pour the mixture into the prepared baking dish, ensuring it’s spread evenly.
5. Bake for 20-25 minutes, or until the souffle is puffed and the center is just set. Tip: Avoid opening the oven door too often to prevent the souffle from collapsing.
6. Let the souffle rest for 5 minutes before serving. Tip: This allows the structure to set, making it easier to slice.
7. Serve warm, garnished with extra feta if desired. Tip: A side of fresh fruit or a light salad complements the richness of the souffle beautifully.

Light and airy with a rich, savory flavor, this spinach and feta egg souffle is a delight. Try serving it with a drizzle of hot sauce for an extra kick or alongside toasted bread for a more filling meal.

Bacon and Cheddar Egg Souffle

Hey, you know those mornings when you want something a bit fancy but still totally doable? This bacon and cheddar egg souffle is your answer. It’s fluffy, cheesy, and has that irresistible bacon crunch.

Ingredients

• 6 large eggs
• 1 cup whole milk
• 1 cup shredded cheddar cheese
• 6 slices bacon, cooked and crumbled
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 2-quart baking dish with the melted butter.
2. In a large bowl, whisk together the eggs and milk until fully combined. Tip: Make sure there are no streaks of egg white for a uniform texture.
3. Stir in the shredded cheddar cheese, crumbled bacon, salt, and pepper. Mix well.
4. Pour the mixture into the prepared baking dish. Tip: Tap the dish gently on the counter to remove any air bubbles.
5. Bake for 25-30 minutes, or until the souffle is puffed up and the top is golden brown. Tip: Avoid opening the oven door too often to prevent the souffle from falling.
6. Remove from the oven and let it sit for 5 minutes before serving.

Velvety inside with a slightly crisp top, this souffle is a dream. Serve it with a side of fresh fruit or a light salad for a brunch that feels special without the fuss.

Mushroom and Gruyere Egg Souffle

Let’s talk about a dish that’s as impressive as it is delicious—perfect for when you want to brunch like a boss. This mushroom and Gruyere egg souffle is fluffy, cheesy, and packed with earthy flavors that’ll make your morning.

Ingredients

• 1 tbsp unsalted butter
• 1/2 cup chopped mushrooms
• 1/4 cup grated Gruyere cheese
• 3 large eggs, separated
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/8 tsp cream of tartar

Instructions

1. Preheat your oven to 375°F and grease a small souffle dish with the unsalted butter.
2. In a skillet over medium heat, saute the chopped mushrooms until they’re golden and any liquid has evaporated, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
3. Whisk the egg yolks with the salt and black pepper until smooth, then stir in the sauteed mushrooms and grated Gruyere cheese.
4. In a separate bowl, beat the egg whites with the cream of tartar until stiff peaks form. Tip: Make sure your bowl and beaters are completely clean for the best volume.
5. Gently fold the egg whites into the yolk mixture in three additions to keep the mixture light and airy.
6. Pour the mixture into the prepared souffle dish and bake for 20-25 minutes, or until the souffle is puffed and golden. Tip: Avoid opening the oven door during baking to prevent the souffle from collapsing.

When it comes out of the oven, this souffle is a showstopper with its towering height and golden top. The Gruyere adds a nutty depth that pairs perfectly with the earthy mushrooms, making every bite a delight. Serve it immediately with a simple green salad for a brunch that feels extra special.

Herbed Goat Cheese Egg Souffle

Got a brunch to impress or just craving something fluffy and flavorful? This herbed goat cheese egg souffle is your ticket to a deliciously elevated morning.

Ingredients

• 4 large eggs
• 1/2 cup whole milk
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 oz goat cheese
• 1 tbsp fresh chives, chopped
• 1 tbsp fresh dill, chopped
• 1 tbsp unsalted butter

Instructions

1. Preheat your oven to 375°F (190°C).
2. Separate the egg yolks from the whites into two different bowls.
3. Whisk the egg yolks with milk, salt, and pepper until smooth.
4. Crumble the goat cheese into the yolk mixture and add the chopped herbs.
5. Beat the egg whites in a clean bowl until stiff peaks form.
6. Gently fold the egg whites into the yolk mixture in three additions to keep it airy.
7. Melt the butter in a 6-inch ovenproof skillet over medium heat.
8. Pour the egg mixture into the skillet and cook for 2 minutes without stirring.
9. Transfer the skillet to the oven and bake for 15-18 minutes, until puffed and golden.

When it comes out of the oven, the souffle will be gloriously puffed with a creamy center. Serve it immediately with a side of arugula salad for a bright contrast.

Sun-Dried Tomato and Basil Egg Souffle

Kickstart your morning with this fluffy, flavorful souffle that’s packed with the vibrant tastes of sun-dried tomatoes and fresh basil. It’s easier than you think to whip up, and oh-so-worth it.

Ingredients

• 4 large eggs
• 1/2 cup whole milk
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped sun-dried tomatoes
• 2 tbsp chopped fresh basil
• 1 tbsp unsalted butter
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C). This ensures a consistent temperature for baking.
2. Grease a 6-inch souffle dish with the unsalted butter, making sure to coat the bottom and sides evenly.
3. In a large bowl, whisk together the eggs and whole milk until fully combined. Tip: Whisk vigorously to incorporate air, which helps the souffle rise.
4. Stir in the grated Parmesan cheese, chopped sun-dried tomatoes, chopped fresh basil, salt, and black pepper.
5. Pour the mixture into the prepared souffle dish. Tip: Avoid overfilling; leave about 1/2 inch from the top for the souffle to expand.
6. Bake for 25-30 minutes, or until the souffle is puffed and golden brown on top. Tip: Resist the urge to open the oven door frequently, as this can cause the souffle to collapse.

When it comes out of the oven, this souffle is impressively tall with a light, airy texture. The sun-dried tomatoes add a sweet, tangy depth, while the basil brings a fresh, herbal note. Serve it straight from the dish for a dramatic presentation, or pair with a simple green salad for a complete meal.

Smoked Salmon and Dill Egg Souffle

Breakfast just got a whole lot fancier with this smoked salmon and dill egg souffle. It’s light, fluffy, and packed with flavors that’ll make your morning feel special.

Ingredients

• 4 large eggs
• 1/2 cup smoked salmon, chopped
• 1 tbsp fresh dill, chopped
• 1/4 cup whole milk
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp unsalted butter
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. Separate the egg yolks from the whites into two different bowls.
3. Whisk the egg yolks with milk, salt, and pepper until smooth.
4. Gently fold in the smoked salmon and dill into the yolk mixture.
5. Beat the egg whites until stiff peaks form, about 3-4 minutes.
6. Carefully fold the beaten egg whites into the yolk mixture to keep the air in.
7. Butter a souffle dish and sprinkle the bottom with half of the Parmesan cheese.
8. Pour the mixture into the prepared dish and sprinkle the remaining Parmesan on top.
9. Bake for 20-25 minutes, or until the souffle is puffed and golden brown.

Unbelievably airy and rich, this souffle pairs wonderfully with a crisp green salad or some toasted baguette slices. The smoked salmon adds a luxurious touch, making it perfect for brunch or a light dinner.

Caramelized Onion and Thyme Egg Souffle

Baking a caramelized onion and thyme egg souffle is easier than you think, and it’s the perfect way to impress at brunch or enjoy a cozy morning at home. The combination of sweet onions and aromatic thyme wrapped in a fluffy egg mixture is simply irresistible.

Ingredients

• 2 tbsp unsalted butter
• 1 large onion, thinly sliced
• 1 tsp fresh thyme leaves
• 4 large eggs
• 1/4 cup whole milk
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/2 cup grated Gruyere cheese

Instructions

1. Preheat your oven to 375°F (190°C) and butter a 6-inch souffle dish.
2. In a skillet over medium heat, melt 1 tbsp butter. Add the sliced onion and cook, stirring occasionally, until caramelized, about 20 minutes. Tip: Lower the heat if the onions start to burn.
3. Stir in the thyme leaves and remove from heat. Let cool slightly.
4. In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
5. Fold the caramelized onions and Gruyere cheese into the egg mixture.
6. Pour the mixture into the prepared souffle dish and bake for 25 minutes, or until the souffle is puffed and golden. Tip: Avoid opening the oven door during baking to prevent the souffle from collapsing.
7. Let the souffle sit for 5 minutes before serving. Tip: Serve immediately for the best texture.

Mmm, the souffle comes out light and airy with a rich, savory flavor from the caramelized onions and Gruyere. Try pairing it with a crisp green salad for a complete meal.

Roasted Red Pepper and Goat Cheese Egg Souffle

Now, imagine starting your day with something light yet packed with flavor. This roasted red pepper and goat cheese egg souffle is just that—a fluffy, savory dish that feels fancy but is surprisingly simple to make.

Ingredients

• 1 tbsp olive oil
• 1/2 cup roasted red peppers, chopped
• 4 eggs, separated
• 1/4 cup goat cheese, crumbled
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a small baking dish with olive oil.
2. Spread the chopped roasted red peppers evenly at the bottom of the prepared dish.
3. In a medium bowl, whisk the egg yolks until smooth. Stir in the goat cheese, salt, and black pepper.
4. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the whites into the yolk mixture to keep the air in.
5. Pour the egg mixture over the red peppers in the baking dish. Bake for 20-25 minutes, until the souffle is puffed and golden.
6. Remove from the oven and let it sit for a couple of minutes before serving.

Creating this souffle is all about the technique—beating the egg whites properly ensures a light, airy texture. The roasted red peppers add a sweet, smoky depth, while the goat cheese brings a creamy tang. Serve it straight from the oven for the most impressive rise, maybe with a side of fresh greens for a complete meal.

Asparagus and Parmesan Egg Souffle

Absolutely nothing beats starting your day with a fluffy, savory Asparagus and Parmesan Egg Souffle. It’s light, airy, and packed with flavors that’ll make your morning routine something to look forward to.

Ingredients

• 1 cup asparagus, chopped
• 1/2 cup grated Parmesan cheese
• 4 large eggs
• 1/4 cup whole milk
• 1 tbsp unsalted butter
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 6-inch souffle dish with the unsalted butter.
2. In a medium bowl, whisk together the eggs, whole milk, salt, and black pepper until fully combined.
3. Fold in the chopped asparagus and grated Parmesan cheese gently into the egg mixture.
4. Pour the mixture into the prepared souffle dish, ensuring it’s evenly distributed.
5. Bake for 25-30 minutes, or until the souffle is puffed up and the top is golden brown. Tip: Avoid opening the oven door during baking to prevent the souffle from collapsing.
6. Remove from the oven and let it sit for 2-3 minutes before serving. Tip: Serve immediately for the best texture and height.

When you dig into this souffle, you’ll notice the perfect balance between the creamy Parmesan and the crisp-tender asparagus. For an extra touch, drizzle with a bit of truffle oil or serve alongside a fresh arugula salad.

Ham and Swiss Egg Souffle

Just imagine waking up to the aroma of a fluffy, cheesy Ham and Swiss Egg Souffle. It’s the perfect blend of comfort and elegance, making any morning feel special.

Ingredients

• 6 large eggs
• 1 cup diced ham
• 1 cup shredded Swiss cheese
• 1/2 cup whole milk
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 375°F (190°C).
2. Grease a 9-inch pie dish with the melted butter, ensuring even coverage.
3. In a large bowl, whisk together the eggs, milk, salt, and pepper until fully combined.
4. Fold in the diced ham and shredded Swiss cheese gently to distribute evenly.
5. Pour the mixture into the prepared pie dish, smoothing the top with a spatula.
6. Bake for 25-30 minutes, or until the souffle is puffed and golden brown on top.
7. Let it rest for 5 minutes before serving to allow it to set properly.

Buttery and rich, this souffle boasts a light texture with pockets of savory ham and melty Swiss cheese. Serve it with a side of fresh fruit or a crisp green salad for a balanced breakfast.

Broccoli and Cheddar Egg Souffle

Wondering what to make for a quick, satisfying breakfast that feels a bit fancy? You’ll love this Broccoli and Cheddar Egg Souffle—it’s fluffy, cheesy, and packed with greens.

Ingredients

• 1 cup broccoli florets
• 1 cup shredded cheddar cheese
• 4 large eggs
• 1/2 cup milk
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp butter

Instructions

1. Preheat your oven to 375°F (190°C).
2. Grease a 6-inch baking dish with the butter, ensuring all sides are covered to prevent sticking.
3. Chop the broccoli florets into small pieces for even distribution in the souffle.
4. In a mixing bowl, whisk together the eggs, milk, salt, and pepper until fully combined.
5. Fold in the chopped broccoli and shredded cheddar cheese into the egg mixture gently.
6. Pour the mixture into the prepared baking dish, smoothing the top with a spatula.
7. Bake for 25-30 minutes, or until the souffle is puffed and golden brown on top.
8. Let it sit for 5 minutes before serving to allow it to set slightly.

Rich in flavor with a light, airy texture, this souffle pairs wonderfully with a crisp salad or fresh fruit for a complete meal. Try serving it straight from the dish for a rustic, family-style breakfast.

Sweet Corn and Jalapeno Egg Souffle

Unbelievably easy to whip up, this Sweet Corn and Jalapeno Egg Souffle is your next go-to brunch dish. It’s fluffy, flavorful, and has just the right kick to start your day.

Ingredients

• 1 cup sweet corn kernels
• 2 tbsp finely chopped jalapeno
• 6 large eggs
• 1/2 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp unsalted butter
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a bowl, whisk together the eggs, milk, salt, and black pepper until fully combined.
3. Melt the butter in a 10-inch oven-safe skillet over medium heat.
4. Add the sweet corn and jalapeno to the skillet, sautéing for 2-3 minutes until slightly softened.
5. Pour the egg mixture over the vegetables in the skillet, stirring gently to distribute evenly.
6. Sprinkle the shredded cheddar cheese on top of the egg mixture.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the souffle is puffed and golden brown on top.
8. Remove from the oven and let it sit for 5 minutes before serving.

Best enjoyed fresh out of the oven, this souffle boasts a light, airy texture with a creamy center. The sweet corn and spicy jalapeno create a perfect balance of flavors, making it a hit at any table.

Leek and Bacon Egg Souffle

So, you’re looking for a dish that’s both impressive and surprisingly simple to whip up? This leek and bacon egg souffle is your answer. It’s fluffy, flavorful, and perfect for brunch or a fancy breakfast.

Ingredients

• 1 cup chopped leeks
• 4 slices bacon, chopped
• 4 large eggs
• 1/2 cup whole milk
• 1/2 cup grated cheddar cheese
• 1 tbsp butter
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 6-inch souffle dish with the butter.
2. In a skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
3. In the same skillet, add the chopped leeks. Cook until soft, about 3 minutes. Tip: Save some bacon fat in the skillet for extra flavor.
4. In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
5. Stir in the cooked leeks, bacon, and grated cheddar cheese into the egg mixture.
6. Pour the mixture into the prepared souffle dish. Tip: Run your thumb around the inside edge of the dish to help the souffle rise evenly.
7. Bake for 25-30 minutes, or until the souffle is puffed and golden brown on top. Tip: Avoid opening the oven door too early to prevent the souffle from collapsing.

Craving something with a bit of crunch on top? Sprinkle some extra cheese during the last 5 minutes of baking. The souffle comes out light and airy, with the savory flavors of bacon and leek shining through. Serve it straight from the oven for the best texture.

Pumpkin and Sage Egg Souffle

Kickstart your morning with this Pumpkin and Sage Egg Souffle, a cozy twist on the classic that’s perfect for fall. You’ll love how the earthy sage pairs with the sweet pumpkin, all wrapped up in a fluffy egg embrace.

Ingredients

• 1 cup pumpkin puree
• 6 large eggs
• 1/4 cup whole milk
• 1 tbsp fresh sage, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 375°F and lightly grease a souffle dish with the melted butter.
2. In a large bowl, whisk together the pumpkin puree, eggs, and milk until smooth.
3. Stir in the chopped sage, salt, and pepper until well combined.
4. Pour the mixture into the prepared souffle dish, filling it no more than three-quarters full to allow room to rise.
5. Bake for 25-30 minutes, or until the souffle is puffed and the center is just set. Avoid opening the oven door too early to prevent collapsing.
6. Let the souffle rest for 5 minutes before serving to allow it to set slightly.

Golden and airy, this souffle offers a delightful contrast between the creamy pumpkin and the aromatic sage. Serve it with a drizzle of maple syrup for a sweet and savory breakfast that’s sure to impress.

Zucchini and Mozzarella Egg Souffle

Let’s talk about a dish that’s as easy to make as it is delicious—perfect for those mornings when you want something special without the fuss. This zucchini and mozzarella egg soufflé is light, fluffy, and packed with flavor.

Ingredients

• 1 cup zucchini, grated
• 1 cup mozzarella cheese, shredded
• 4 large eggs
• 1/4 cup milk
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
3. Fold in the grated zucchini and shredded mozzarella cheese into the egg mixture.
4. Pour the mixture into the prepared baking dish, ensuring it’s spread evenly.
5. Bake for 25-30 minutes, or until the top is golden and the center is set. Tip: Avoid opening the oven door too often to prevent the soufflé from falling.
6. Let it cool for a few minutes before serving. Tip: A knife inserted in the center should come out clean when it’s done.
7. Serve warm. Tip: For an extra touch, garnish with fresh herbs or a sprinkle of parmesan cheese.

Enjoy the creamy texture and the perfect balance of flavors in every bite. This soufflé pairs wonderfully with a crisp salad or toasted bread for a complete meal.

Black Truffle and Parmesan Egg Souffle

Craving something luxurious yet surprisingly simple to whip up? This black truffle and parmesan egg souffle is your ticket to a fancy brunch without the fuss.

Ingredients

• 4 large eggs
• 1/2 cup grated parmesan cheese
• 1 tbsp black truffle oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp unsalted butter
• 1/4 cup whole milk

Instructions

1. Preheat your oven to 375°F (190°C).
2. Separate the egg yolks from the whites into two large bowls.
3. Whisk the egg yolks with the parmesan cheese, black truffle oil, salt, and black pepper until smooth.
4. In another bowl, beat the egg whites until stiff peaks form.
5. Gently fold the egg whites into the yolk mixture in three additions to keep the air in the eggs.
6. Heat the milk and butter in a small saucepan over medium heat until the butter is melted.
7. Slowly pour the warm milk mixture into the egg mixture, stirring constantly.
8. Pour the mixture into a greased souffle dish.
9. Bake for 20-25 minutes, or until the souffle is puffed and golden on top.

Unbelievably light and airy, this souffle packs a punch of umami from the parmesan and truffle. Serve it straight from the oven with a simple green salad for a meal that feels indulgent yet balanced.

Chorizo and Manchego Egg Souffle

Just imagine starting your day with a fluffy, savory Chorizo and Manchego Egg Souffle that’s as easy to make as it is delicious. You’ll love how the spicy chorizo and rich Manchego cheese come together in this light, airy dish.

Ingredients

• 1/2 cup diced chorizo
• 1/4 cup grated Manchego cheese
• 4 large eggs
• 1/4 cup whole milk
• 1 tbsp unsalted butter
• 1/8 tsp salt
• 1/8 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 6-inch souffle dish with the unsalted butter.
2. In a skillet over medium heat, cook the diced chorizo for 3-4 minutes until slightly crispy, then set aside to cool.
3. Separate the egg yolks from the whites, placing them in two different bowls.
4. Whisk the egg yolks with the whole milk, salt, and black pepper until smooth.
5. Beat the egg whites with a mixer on high speed until stiff peaks form, about 3-4 minutes.
6. Gently fold the chorizo and Manchego cheese into the egg yolk mixture.
7. Carefully fold the beaten egg whites into the yolk mixture in two additions, maintaining as much air as possible.
8. Pour the mixture into the prepared souffle dish and bake for 25-30 minutes, or until the top is golden and the souffle has risen.
9. Serve immediately to enjoy the souffle at its fluffiest.

This souffle boasts a perfect balance of spicy and creamy, with a texture that’s light yet satisfying. Try serving it with a side of fresh avocado slices for a refreshing contrast.

Conclusion

Certainly, these 18 egg souffle recipes offer a delightful way to elevate your breakfast or brunch game. From classic to creative, there’s something for every taste. We hope you’re inspired to whip up one (or more!) of these fluffy wonders. Don’t forget to share your favorite in the comments and pin this roundup on Pinterest for your next culinary adventure. Happy cooking!

Bella Bacinos