Best 15 Egg Souffle Recipes

EGG SOUFFLE

Steps:

• Lightly butter a 9x13 inch baking dish. Cut bread slices into 1/2 inch cubes. Line bottom of pan with one half of bread cubes. Sprinkle cheddar cheese and 1 cup Swiss cheese on top of bread cubes, reserve 1/2 cup Swiss cheese. Spread remaining bread cubes on top of cheese.
• Mix the eggs, milk, onion powder and mustard. Pour egg mixture over the bread. Sprinkle the remaining 1/2 cup cheese over the egg mixture. Cover with foil and refrigerate overnight.
• The next morning, preheat oven to 375 degrees F (190 degrees C). Place cornflakes in a bowl and drizzle with melted margarine. Spread cornflakes on top of casserole.
• Bake in preheated oven for 30 minutes covered, then uncover and bake for an additional 15 minutes.

EGG & GREEN CHILI PEPPER SOUFFLE (OR CRUSTLESS QUICHE/TART)

Steps:

• Preheat oven to 350°F.
• Combine first four ingredients.
• In separate bowl, beat eggs and combine remaining ingredients.
• Fold mixtures together.
• Pour into prepared 11x13 dish. Or use two round pie dishes for the quiche/tart effect.
• Bake for 40 minutes or until toothpick inserted in center comes out clean.

SPINACH ARTICHOKE BAKED EGG SOUFFLÉ

Steps:

• 1. Preheat oven to 375 degrees F. 2. Combine spinach, artichoke hearts, onion, and red bell pepper in a small bowl. Add 2 tablespoons of water, cover bowl with plastic wrap and poke a few holes in the plastic. Microwave on high for 3 minutes. 3. Beat 4 eggs. Mix in milk, cream, cheddar cheese, Jack cheese, Parmesan, and salt. Stir in spinach, artichoke, onion, and bell pepper. 4. Microwave egg mixture for 30 seconds on high, and then stir it. Do this 4 to 5 more times or until you have a very runny scrambled egg mixture. This process will tighten up the eggs enough so that the dough won't sink into the eggs when it's folded over. 5. Unroll and separate the crescent dough into four rectangles. In other words, don't tear the dough along the perforations that make triangles. Instead, pinch the dough together along those diagonal perforations so that you have four rectangles. Use some flour on the dough and roll across the width of the rectangle with a rolling pin so that each piece of dough stretches out into a square that is approximately 6 inches by 6 inches. 6. Brush melted butter inside four 4-inch baking dishes or ramekins. Line each ramekin with the dough, then spoon equal amounts of egg mixture into each ramekin. Sprinkle 1 tablespoon of asiago cheese on top of the egg mixture in each ramekin, and then gently fold the dough over the mixture. 7. Beat the last egg in a small bowl, then brush beaten egg over the top of the dough in each ramekin. 8. Bake for 25 to 30 minutes or until dough is brown. Remove from oven and cool for 5 minutes, then carefully remove the soufflés from each ramekin and serve hot.

EGG AND SAUSAGE SOUFFLE

Steps:

• Brown sausage in a large skillet over medium-high heat; drain fat.
• Place croutons in a 9X13 inch baking dish. Sprinkle cheese over croutons; top with browned sausage. Beat eggs and 2 1/2 cups of milk in a mixing bowl, and pour over the casserole. Cover baking dish, and refrigerate overnight.
• The following morning, preheat oven to 300 degrees F (150 degrees C). Combine the mushroom soup, ground mustard, and the remaining 1/2 cup milk; pour over the top of the casserole.
• Bake, uncovered, until browned and set, about 1 1/2 hours.

CHILES RELLENOS EGG SOUFFLé BAKE

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Stuff chiles with cheese strips; arrange in baking dish. Sprinkle with pimientos.
• In medium bowl, beat egg yolks and milk with wire whisk until well blended. Stir in flour and salt until smooth.
• In large bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Gently fold yolk mixture into beaten egg whites until no traces of white remain. Spoon mixture evenly over stuffed chiles.
• Bake 30 to 40 minutes or until knife inserted in center comes out clean and top is golden brown. Garnish each serving with cilantro sprig. Serve immediately with salsa.

EGG SAUSAGE SOUFFLE

Steps:

• Brown sausage, drain.
• Mix and beat eggs.
• Add milk, salt, mustard.
• Cut bread into 1 inch squares and add to eggs, stir.
• Add cheese and sausage.
• Put in 9 x 11 inch pan and let set in refrigerater overnight.
• Bake at 375 degrees for 45 minutes.
• Do not cover while baking.
• Let set 5 to 10 minutes before serving.

AIR FRYER SOUFFLE EGG CUPS

Steps:

• Preheat the air fryer to 370 degrees F (190 degrees C) for 5 minutes.
• Whip eggs in a bowl until light and frothy. Add Cheddar cheese, vegetable mix, taco seasoning, and garlic salt. Pour mixture into silicone baking cups and set into the air fryer basket.
• Air fry for 5 minutes. Serve immediately.

ALABAMA EGG AND SAUSAGE SOUFFLE

Steps:

• Crumble and brown sausage. Drain and cool.
• In a large bowl, beat eggs, then add milk, salt, and dry mustard.
• Add bread cubes; stir.
• Add cheese and browned sausage; mix well.
• Cover and refrigerate overnight.
• Next morning, place in a 9 x 13-inch pan and bake at 350 degrees for 45 minutes.

EASY-TO-MAKE EGG SOUFFLE

Steps:

• Preheat Oven to 350 degrees 1. Separate egg whites from yolks. 2. In small mixing bowl, beat egg yolks with salt at high speed until thick and lemon-colored. 3. In large mixing bowl, beat egg whites with water and cream of tartar at high speed until stiff but not dry, just until whites no longer slip when bowl is tilted. 4. Gently fold the yolks in with the whites. Add your fillings at this time. We used a handful of cheese and bacon. 5. In 10-inch omelet pan or skillet with ovenproof handle over medium-high heat, heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture and gently smooth surface. Reduce heat to medium. Cook until puffed and lightly browned on bottom, about 5 minutes. (Lift omelet at edge to judge color.) 6. Bake in preheated 350 degree oven until knife inserted halfway between center and outer edge comes out clean, about 10 to 12 minutes. Loosen omelet edges with spatula. To Serve Open-Faced: Invert pan over warmed plate or platter, or slide omelet from pan onto plate. Spoon or sprinkle filling, if desired, over top. Cut in half or into wedges. Serve immediately

BAKED EGG BREAKFAST SOUFFLé

Steps:

• 1. Position an oven rack in the middle position, and preheat the oven to 350°F. Butter four to six 8-ounce ramekins (serving size = one ramekin per egg; one egg per person). Separate the eggs, putting the whites into a large mixing bowl and carefully sliding the whole, unbroken yolks into a small bowl of cold water.
• 2. Beat the egg whites with salt, pepper, nutmeg, and cream of tartar until they just hold stiff peaks. Fold in 1 tsp of cheese gently but thoroughly (reserve the other teaspoon). Fill the ramekins with the egg whites about halfway.
• 3. Using your fingers, carefully remove the yolks from the water one at a time, and slip one yolk into ramekin, so it sits nestled in the egg whites. Fill the ramekins up to the mouth (leave about a finger of space where the lip of the ramekin is so that the souffle can puff up)
• 4. Stir the garnishing ingredients and drizzle a bit on top of each yolk, then sprinkle with the remaining teaspoon of cheese. Bake the eggs until the whites are puffed and pale golden, about 10 minutes. The yolks should jiggle slightly. If you like your yolks more solid, 12 minutes should suffice. Serve hot.

CHILES RELLENOS EGG SOUFFLé BAKE

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Stuff chiles with cheese strips; arrange in baking dish. Sprinkle with pimientos.
• In medium bowl, beat egg yolks and milk with wire whisk until well blended. Stir in flour and salt until smooth.
• In large bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Gently fold yolk mixture into beaten egg whites until no traces of white remain. Spoon mixture evenly over stuffed chiles.
• Bake 30 to 40 minutes or until knife inserted in center comes out clean and top is golden brown. Garnish each serving with cilantro sprig. Serve immediately with salsa.

LOW CARB, LOW FAT ,SWEET CHEESE AND EGG INDIVIDUAL SOUFFLE

Steps:

• Put 2 oz. Cream Cheese in coffee mug and heat in microwave for 40 seconds. Remove from microwave and stir. Add remaining ingredients into the same mug except for Butter Spray and Cinnamon. Microwave for 50 seconds. Remove from microwave top with pinch of cinnamon and 3 sprays of Butter Spray. Enjoy!

EGG AND SAUSAGE SOUFFLE

Steps:

• 1. Place croutons in bottom of a greased 13x9 inch pan.Sprinkle cheese over croutons.
• 2. Brown sausage,drain and put on top of cheese.
• 3. Beat eggs with 2 1/2 cups of milk,add dry mustard.
• 4. Pour milk egg mixture over all ingredients in pan.
• 5. Cover and refrigerate overnight.Next morning just before putting in oven,dilute soup with milk and pour over casserole.
• 6. Bake uncovered,at 300 for 1 1/2 hours

EGG AND SAUSAGE SOUFFLE

Steps:

• Cut bread into 1 inch cubes lay in bottom of 9 x 13 baking dish Top with cooked sausage & cheese Beat eggs, 2 1/2 c milk, salt & mustard - pour over casserole cover and refrigerate overnight Morning - mix soup mushrooms & remaining milk together & pour over casserole Bake at 300 for lhr 15 min.

EGG - CHEESE & SAUSAGE SOUFFLé RECIPE - (4.1/5)

Steps:

• In a skillet on medium heat crumble and brown sausage - drain off fat. Meanwhile beat eggs with milk and seasonings. Stir in onion, sausage, cheese and bread. Pour into greased casserole or 13 x 9 x 2 inch pan. Cover and refrigerate at least 12 hours. If desired, sprinkle additional cheese over to before baking. Bake in preheated 350 degree oven 45 minutes.