Would you like to make a breakfast casserole ahead before mothers day or any holiday? This recipe is for you, Egg Souffle begins with cottage cheese, eggs, egg whites, buttermilk, cheese, little bit of flour and baking powder. When you add in cheddar cheese, green onions, bacon, mushrooms, even spinach leaves makes this Egg Souffle delicious and easy to serve. Whether you serve this for a mothers day breakfast in bed or Christmas morning brunch everyone will love and enjoy this recipe.
How to Make Egg Souffle
You will be whipping egg whites in a food processor with steel blade for a few seconds or until foamy, this will help with the lift of the souffles. So you need a food processor, if you don’t have a food processor use a blender or whip the egg whites in small bowl with hand whisk until foamy and white.
To get started, preheat your oven to 400 degrees. Lightly butter each standard muffin pan or 8 ramekins with butter, set aside. If you decide to bake in a 9″ x 13″ casserole, butter generously or use cooking spray.
Place cottage cheese in bowl of food processor with steel blade, process until smooth. Pour cottage cheese in separate bowl, set aside. Add egg whites to processor, pulse until foamy, add next 5 ingredients, process to combine.
Combine egg mixture with cottage cheese mixture. Stir in remaining ingredients.
Pour mixture into pans 2/3 full. Place on baking sheet to bake in case of spill.
Bake 15-20 minutes or until edges are puffed and light brown. Egg soufflé will fall in center after cool. If baking in a 9 x 13″ casserole, bake 30 minutes.
Once baked, remove from oven and serve immediately. If your ramekin egg souffle shrinks a lot, which it can, just stack another cooked egg souffle over the top. Serve with fresh spinach leave and saute’d mushroom slice if desired.
Try serving Salted Caramel Coffee Cake with this breakfast Egg Souffle.
Egg Souffle Recipe
Easy make-ahead breakfast casserole featuring eggs, cottage cheese, cheese, bacon, onions, mushrooms and more baked in muffin tins for cute presentation and individual servings. This recipe can also be made in a 9″ x 13″ casserole.
- Prep Time: 15 minutes
- Cook Time: 20 minutes ramekin-45-50 casserole
- Total Time: 60 minutes
- Yield: 8-10 servings 1x
- Category: Brunch
- Method: Baking
- Cuisine: American
Ingredients
1–16 ounce small curd cottage cheese
3 egg whites
3 egg yolks + 2 eggs
1/4 cup buttermilk
1/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt and white pepper
1 1/2 cups sharp cheddar cheese
1/4 cup diced fresh mushrooms
4–5 organic fresh spinach, chopped
8 slices of smoked bacon- cooked and crumbled
Instructions
- Preheat oven to 400 degrees.
- Butter standard 12 cup muffin tin or 8 ramekins, or 9 x 13″ casserole with butter. Set aside.
- Place cottage cheese in bowl of food processor with steel blade, process until smooth. Pour cottage cheese in separate bowl, set aside.
- Add egg whites to processor, pulse until foamy, add next 5 ingredients, process
- Combine egg mixture with cottage cheese mixture. Stir in remaining ingredients.
- Pour mixture into pans 2/3 full. Place on baking sheet to bake in case of spill.
- Bake 15-20 minutes or until edges are puffed and light brown. Bake 9 x 13″ casserole for 30 minutes. Egg soufflé will fall in center after cool.
Notes
Baking powder in this recipe helps with souffle lift as well as whisking egg whites separately.
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