Miniature Breakfast Cheese Souffles

I’ve written before about our favorite Panera Bread knockoff, Breakfast Souffles, but this week I found another, EASY Breakfast Souffle recipe that I can’t resist. I had the privilege of spending a couple of days getting pampered by my Auntie Shirl this past week. Over the years, Auntie Shirl has shared some of the most amazing recipes with me; she’s always on the lookout for fabulous food that tastes delicious, looks beautiful, or is incredibly clever. This Miniature Souffle recipe is all three of those things!

Cheese Souffle

Auntie Shirl’s Make-ahead and Freeze Individual Souffles

  • 2 T. butter
  • 1/4 c. flour
  • 1/2 t. salt
  • 1/2 t. black pepper
  • 1/4 t. dry mustard
  • 1/4 t. garlic powder (optional)
  • 1 c. milk
  • 10 ounces shredded sharp cheddar cheese (and this recipe would also be amazing with bleu cheese, swiss, smoky gouda….the possibilities are endless!)
  • 6 eggs, separated

In a large, heavy saucepan, melt the butter and remove from the burner. Whisk in flour, salt, pepper, mustard, and garlic powder. Slowly whisk in the milk until the mixture is smooth and creamy.

Put the saucepan back on the bburner. Cook and stir until the mixture bubbles. Cook for one more minutes. Stir in the grated cheese until the cheese is completely melted. Remove the saucepan from the heat and let it cool down while you work with the eggs.

Beat the egg whites in a large bowl until they are stiff. In a separate, small bowl, whisk together the egg yolks.

Spoon a little bit of the cooled cheese mixture into the egg yokes. Blend it until it’s smooth. This makes it easier to pour the rest of the egg yolks into the cheese mixture and blend thoroughly.

Fold the cheese mixture into the bowl of egg whites. Stir very gently until there are now streaks of white or yellow from the eggs.

Pour this mixture into six 1-cup souffle dishes or 10-ounce custard cups that have been well-buttered. For smaller souffles, use muffin cups.

Cover with plastic wrap and freeze.

Now comes the really fun part. You can take those individually frozen souffles out of the freezer and put them on a cookie sheet and pop them into the oven. Bake at 350° for about 40 minutes. They’ll be puffed and golden by the time they’re done. Serve IMMEDIATELY. Remember that souffles fall as they cool down. So definitely serve them immediately.

Miniature breakfast souffle

To clarify, these little PRE-made souffles go into the oven frozen! This means that you can whip up fabulous little individual breakfast souffles ahead of time and serve them to special guests AT YOUR CONVENIENCE! I love recipes like this! And of course, because I am who I am, I can’t wait to try new variations on these that are just going to blow the socks off my special guests!

 

Barb

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  1. Pingback: Sharing a recipe…mini breakfast cheese souffles « Teaching What Is Good

  2. This recipe makes me want to go out and buy some little souffle dishes! Thanks for sharing!

  3. I, too, have been the grateful recipient of Shirl’s pampering! Those souffles are an impressive way to begin a day, aren’t they?
    Auntie Joan

  4. I actually have a question. Do you remove the soufles from the dish after it is frozen? Or to you put the complete frozen dish in a cold over? Wouldn’t the dishes break if you put them frozen into a hot oven?
    It sounds fantastic though.
    Thanks

    • You know, Becky, I THINK you might be able to use those little pot pie foil pans that you buy in the same section as the foil pie plates. It’s worth a try. There might be other small-ish foil pans too.

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