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This egg souffle is a fantastic brunch recipe that will wow whoever you serve it to! It’s light and fluffy and full of flavor. It feels like you are eating a cloud! You can also prep most of the components ahead of time and then, assemble and bake the day you plan to serve it!
It’s a perfect special occasion egg dish that would work for Mother’s Day, Easter, or Christmas morning too!
If you would like an egg bake recipe that also has incredible texture, much like a souffle, where the whole thing can be prepped a day ahead then you must try either my Easy Egg Bake Casserole or my Puffy Egg Bake Casserole.
Why You Will Love This:
- An egg souffle, made at home, already has a WOW factor, but when you see how easy it comes together you will love it even more!
- The souffle has 3 components, the bechamel sauce, the egg yolks, and the egg whites which makes this egg bake taste so delicate and sophisticated
- The fresh dill gives a wonderful freshness to the richness of the souffle
- For another eggy brunch dish that is even easier, try my Dutch Baby Pancake Recipe.
Make-Ahead Tips:
- You can make the bechamel sauce a day ahead, and separate the eggs, keep them refrigerated.
- Then all you have to do the next day is whip the egg whites, assemble the souffle and bake!
A souffle That won’t collapse!
- The other nice thing about baking a souffle in a casserole dish is the fact that it doesn’t have far to fall.
- Unlike a chocolate souffle or a cheese souffle that is baked in tall ramekins, and can deflate quickly, the “casserole souffle” stays puffed up for quite a bit of time.
- At least long enough to serve all your guests!
Watch the Video Demo of This Recipe Below
Step#1: Make the Bechamel Sauce
- The bechamel sauce is easy to make and requires basic ingredients like butter, flour, milk, salt and pepper, and garlic.
- It’s the same sauce that is used in other “fan favorites” like my Chicken and Mushroom Crepes and my Creamy Sundried Tomato Pasta.
Adding the Cheese
As it thickens you’ll add the cheese to melt. I love using goat cheese in this because it provides a hint of flavor without being overpowering.
Step#2: Whisk the Egg Yolks
- Then you’ll separate the eggs, whisk the egg yolks together and then add the fresh dill.
- I add the yolks in a large bowl knowing that I’ll use the same bowl to ultimately combine all the souffle components (the bechamel sauce and the egg whites) so it should be large enough to hold the volume.
Step#3: Beat the Egg Whites
- Beat the egg whites until fluffy and stiff. To prevent the whites from deflating, which can cause your souffle to fall, add 1/2 tsp of fresh lemon juice to the whites to stabilize them while whipping.
- Or you can also use 1/4 teaspoon of cream of tartar too.
Step#4: Combine the Components
- The bechamel sauce will thicken in the refrigerator if you’ve made it the day before, but don’t worry it will thin out once you combine it with the egg yolks.
- Whisk the two together until smooth then set aside while you beat the egg whites.
Folding in the Whites
- Gently fold in the egg whites to the egg yolk/bechamel mixture with a spatula being careful not to overmix or you could deflate the egg whites and lose all the volume for your souffle.
- While folding in the egg whites also be sure to reach down into the bottom of the bowl to bring the yolks up to the top to make sure they are being incorporated into the whites and aren’t collecting in a pool at the bottom.
Step#5: Bake
- Transfer the souffle mixture into a casserole dish that measures 9″ x 12″ and is deep enough (3″ or so) to hold the mixture.
- It also helps if the casserole has been greased well with baking spray.
- I find the baking spray works better than butter for an effortless release of the eggs.
What To Serve with the Egg Souffle?
- Personally, I think any type of potato dish pairs beautifully with this recipe. You could serve them with home fries, or hashbrown waffles! Anything that doesn’t require the oven since you don’t want to disturb your souffle once it is in the oven. Not even to peak!!
- If you bake them ahead of the souffle you could also serve my delicious Blueberry Crumb Cake, my Strawberry Lemon Muffins or in the fall try my Pumpkin Chai Scones
- For drinks try my Baby Shower Brunch Punch or Rose Pamplemousse co*cktails.
The texture is so light and delicious and makes such an impression! You could also substitute the goat cheese for swiss cheese and the dill for any other light flavored herbs like chives, tarragon, or parsley.
Reheating Leftovers:
- It also reheats well the next day in case you have any leftovers! Unlike a regular souffle, this souffle can last a day, after it’s baked, in the refrigerator if you don’t eat it all.
- But we rarely have that problem! Just pop it in the microwave and heat at 1:00 intervals until warmed through.
Egg Souffle Recipe
Yield: serves 6
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
A delicious egg souffle that makes for a wonderful baked casserole for a brunch or special occasion breakfast! Light, and fluffy, and full of flavor.
Ingredients
- 4 Tbsp (60g) unsalted butter
- 4 Tbsp (30g) all-purpose flour
- 2 ¼ cups (535ml) of whole milk
- ¾ tsp (3.75ml) salt
- Freshly cracked pepper to taste
- 1 clove garlic, minced
- 3.5 ounce (100g) of crumbled goat cheese
- 10 eggs, separated into yolks and whites
- ¼ cup (60ml) of fresh dill, chopped
- 1 tsp (5ml) fresh lemon juice
Instructions
- Preheat oven to 350F (175C).
- Spray an oven-safe casserole with baking spray and distribute it well with a pastry brush or paper towel. The casserole should measure 9”x 12” and is at least 3 inches (7.6cm) deep (23cm x 30cm)
- In a large skillet melt the butter, then add the flour. Whisk to combine and form a paste. Cook paste for 1 minute.
- Slowly whisk in the milk, and simmer to thicken until it coats the back of a spoon. Add the salt and pepper and minced garlic. Then add the goat cheese. Stir until cheese melts. Set aside to cool.
- Place the egg yolks in a large bowl, (you will use this bowl to fold in the egg whites so it should be large enough to hold both) whisk the yolks together. Then add the dill, whisk to combine.
- Then add the bechamel sauce to the egg yolk mixture until smooth then set aside while you beat the egg whites.
- Transfer egg whites to the bowl of an electric mixer. Add the lemon juice. Or you could also use ¼ tsp (1.25ml) of Cream of Tartar. Whip on high until stiff peaks form.
- Fold the egg whites, in stages, into the egg yolks., making sure they are incorporating well, and no egg yolk is left at the bottom of the bowl, fold it over to the top consistently to assure they are getting incorporated with the whites.
- Transfer the mixture to the prepared casserole. Bake on the lower rack of your oven (to avoid too much browning) for 30-35 minutes. Serve immediately.
Notes
You can make the bechamel sauce ahead of time. Cover and refrigerate. You can also separate the eggs, whisk the yolks with the dill, cover, and refrigerate.
Then the day of all you have to do is whip the egg whites, assemble and bake.
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Nutrition Information:
Yield: 6Serving Size: 1
Amount Per Serving:Calories: 601Total Fat: 24gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 378mgSodium: 298mgCarbohydrates: 69gFiber: 2gSugar: 5gProtein: 26g
