Whether you’re hosting a weekend brunch, or looking to switch up breakfast a bit, this Bacon Egg and Cheese Soufflé is the perfect way to start the day!
I love how this breakfast recipe feels fancy but is actually simple enough to make at home. A soufflé may sound intimidating, but don’t let the name fool you. With a few simple steps and the right ingredients, you can make a restaurant-style breakfast right in your own kitchen.
WHAT IS A SOUFFLÉ?
A soufflé is a classic French dish known for its light, airy texture and impressive rise. The word “soufflé” comes from the French word meaning “to puff” or “to blow up,” which describes the way the dish expands as it bakes.
Traditional soufflés are made with a base that provides flavor and structure, then combined with whipped egg whites that help create that signature fluffy texture. While many people associate soufflés with sweet desserts, savory versions, like this Bacon Egg and Cheese Soufflé are just as amazing!
Savory soufflés are a wonderful option for breakfast and brunch because they feel elevated while still being approachable!
WHY YOU’LL WANT TO MAKE THIS BACON EGG AND CHEESE SOUFFLÉ
- A Breakfast Recipe That Feels Special: This soufflé is the kind of recipe that makes a typical morning feel like a celebration. It’s perfect for holidays, brunch gatherings, or whenever you want to switch things up for breakfast.
- Comes together easily: Simple ingredients and easy clean up.
- Perfect for Brunch Entertaining: If you’re hosting guests, this is a great recipe to add to your menu. It looks impressive when served but doesn’t require complicated techniques or over the top ingredients.
- Family-Friendly Breakfast: Between the crispy bacon, cheesy flavor, and fluffy eggs, this is a breakfast that the whole family will enjoy.
TIPS WHEN MAKING THIS RECIPE
- Serve Immediately for the Best Texture: Soufflés are best enjoyed fresh from the oven when they’re beautifully puffed and airy. Like many baked egg dishes, they will naturally settle slightly as they cool, which is completely normal!
- Choose a Good Melting Cheese: A cheese that melts well will give the soufflé a creamy, flavorful texture. Sharp cheeses can also add extra depth and balance the richness of the bacon.
VARIATIONS
One of the best things about this recipe is how easy it is to customize. Here are a few delicious variations to try:
- Spinach and Cheese Soufflé: Add sautéed spinach for a veggie-packed version that’s perfect for brunch.
- Ham and Cheese Soufflé: Swap the bacon for diced ham for another classic breakfast combination.
- Sausage Egg Soufflé: Cooked breakfast sausage adds a hearty, savory twist.
- Vegetable Breakfast Soufflé: Try adding mushrooms, roasted peppers, or asparagus for a flavorful veggie option.
- Spicy Bacon Soufflé: Add diced jalapeños, crushed red pepper flakes, or pepper jack cheese for a little heat if you prefer!
WHAT TO SERVE WITH THIS SAVORY SOUFFLÉ RECIPE
- Fresh fruit salad
- Crispy breakfast potatoes
- Biscuits
- Small Batch Strawberry Muffins
- Yogurt parfaits
- Cinnamon rolls
- Fresh coffee
If you’re looking for a full brunch spread then this recipe pairs perfectly with my Brown Butter Buttermilk Blueberry Pancakes.
FAQs
CAN YOU MAKE THIS RECIPE AHEAD OF TIME?
Kinda! Soufflés are best served fresh because their signature airy texture is at its peak right after baking. However, you can save time by preparing some components ahead of time.You can prep your ingredients and get your baking dish ready beforehand so that everything is ready to go when you need it. This makes things much easier.
CAN I ADD DIFFERENT CHEESES?
Absolutely! Gruyère, Swiss, mozzarella, or pepper jack are all great options depending on the flavor you’re looking for.
CAN I MAKE THIS SOUFFLÉ VEGETARIAN?
Sure! Simply leave out the bacon and add your favorite vegetables or extra cheese for a great veggie version.
HOW DO I STORE LEFTOVERS?
If you have leftovers, you can wrap the top of your dish tightly then store in the fridge for about 3ish days. Just keep in mind that the texture will change after refrigeration. Reheat gently in the oven or microwave until warmed through and serve!
Questions about this Bacon Egg and Cheese Soufflé? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreeseon Instagram or TikTok, I’d love to see your creations!
See Step By Step Video Below!
Loaded Bacon Egg and Cheese Soufflé
Ingredients
- 1 Box Puff Pastry Thawed
- ¼ Cup Heavy Cream
- 6 Eggs
- ¼ Cup Shredded Cheddar Cheese + More For Topping
- ¼ Cup Shredded Smoked Gouda + More For Topping
- Kosher Salt And Black Pepper As Needed
- ¼ Cup Yellow Onion Chopped
- 1 Tablespoon Boursin Cheese
- ½ Tablespoon Thyme Chopped
- 6 To 8 Slices Cooked Bacon Chopped
- Non-Stick Cooking Spray
- All Purpose Flour, As needed To roll out the Puff Pastry dough
For the Egg Wash
- 1 Egg
- 1 Tablespoon Water
Instructions
- Preheat your oven to 350°F. Lightly grease 4 individual ramekins with non-stick cooking spray and set aside.
- In a small bowl, prepare your egg wash by whisking together 1 egg with 1 tablespoon of water until smooth and well combined. Set aside
- On a lightly floured surface, roll out the thawed puff pastry slightly to smooth any creases. Cut the puff pastry into squares to fit your prepared baking dish, the square should lay right over the top of the dish. Trim any excess as needed. Gently press into place, then set aside.
- In a skillet over medium heat, sauté the chopped yellow onion and thyme until softened and slightly translucent, about 3–4ish minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together the eggs and heavy cream until fully combined and smooth. Stir in the shredded cheddar cheese, shredded smoked gouda, Boursin cheese, cooked bacon, and sautéed onions. Season with kosher salt and black pepper to taste. Mix until evenly combined.
- Pour the egg mixture into the prepared ramekins, spreading it out evenly between the 4. Sprinkle additional cheddar and smoked gouda cheese on the top.
- Fold each corner towards the center of the dish and brush the edges lightly with the egg wash mixture.
- Place the ramekins on a sheet tray and carefully transfer to the oven and bake for 30–35ish minutes, or until the center is set and the top is golden brown and slightly puffed.
- Remove from the oven and allow to cool for 5–10 minutes before slicing. Enjoy!
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