Bacon Cheddar Cheese Souffle

Bacon Cheddar Cheese Souffle is not nearly as difficult to make as you may think. Just a few ingredients and your oven does all of the work creating this perfect dish for brunch or breakfast.




  1. Preheat the oven to 400 degrees. Spray 4 one-cup ramekins with cooking spray (or butter them).
  2. In the bowl of a stand mixer, add your egg whites and beat on medium-high speed until stiff peaks form. Set aside.
  3. In a large saucepan, melt the butter. Once melted, add in the flour and whisk until incorporated. Cook, stirring occasionally for 3 minutes.
  4. Slowly pour in the milk, whisking constantly until it is combined. Cook for 3-5 minutes more, stirring frequently until the mixture becomes a thick sauce.
  5. Remove from the heat and allow to cool for 5 minutes. Then stir in the Dijon mustard, shredded cheese, egg yolks, salt and pepper. Mix until just combined.
  6. Carefully fold the egg whites in the milk and cheese mixture, folding them in gently until no large white streaks of egg whites remain.
  7. Pour into the prepared ramekins, leaving at least 1 inch from the top so they don’t overflow when cooking.
  8. Place the ramekins onto a baking sheet to catch any overflow.
  9. Bake for 20 minutes, then remove from the oven and serve immediately.


Depending on your oven and the temperature in your kitchen, the souffles may deflate within a few minutes. There is nothing wrong with this and it doesn’t affect the texture or taste.

Keywords: Bacon Cheddar Cheese Souffle, BrunchWeek, bacon cheddar cheese, cheese souffle, souffle, brunch, breakfast, eggs

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