Egg Souffle Recipe

How to Make Egg Souffle for holiday brunch

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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.


Units Scale

116 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

45 organic fresh spinach, chopped

8 slices of smoked bacon- cooked and crumbled


  1. Preheat oven to 400 degrees.
  2. Butter standard 12 cup muffin tin or 8 ramekins, or 9 x 13″ casserole with butter. Set aside.
  3. Place cottage cheese in bowl of food processor with steel blade, process until smooth.  Pour cottage cheese in separate bowl, set aside.
  4. Add egg whites to processor, pulse until foamy, add next 5 ingredients, process
  5. Combine egg mixture with cottage cheese mixture. Stir in remaining ingredients.
  6.  Pour mixture into pans 2/3 full.  Place on baking sheet to bake in case of spill.
  7. 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.


Baking powder in this recipe helps  with souffle lift as well as whisking egg whites separately.