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.
A souffle is not nearly as hard of a dish as some people think it is to make. Sure, you need to white the egg whites into stiff peaks and then gently fold them into the rest of the mixture to get that nice rise on it while it's baking, but a recipe only calls for a few ingredients and egg whites can be easily whipped to perfect in a stand mixer or with a hand mixer. (There's no hand whisking egg whites for this girl, ever).
I chose to use the Bacon Cheddar Shredded Cheese from Cabot for this recipe because I was impressed with how strongly the bacon flavor comes through in the cheese. I thought that it might be pretty mild, but that is not the case at all. When I served one of these to Tom he asked me where the bacon was because he couldn't find any in the ramekin.
Bacon Cheddar Cheese Souffle
- 3 large eggs separated
- 2 tablespoon unsalted butter
- ¼ cup all-purpose flour
- ¾ cup whole milk
- 2 tablespoon Dijon mustard
- 1 cup Cabot Bacon Cheddar cheese shredded
- salt and pepper to taste
- Preheat the oven to 400 degrees. Spray 4 one-cup ramekins with cooking spray (or butter them).
- In the bowl of a stand mixer, add your egg whites and beat on medium-high speed until stiff peaks form. Set aside.
- In a large saucepan, melt the butter. Once melted, add in the flour and whisk until incorporated. Cook, stirring occasionally for 3 minutes.
- 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.
- 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.
- Carefully fold the egg whites in the milk and cheese mixture, folding them in gently until no large white streaks of egg whites remain.
- Pour into the prepared ramekins, leaving at least 1 inch from the top so they don't overflow when cooking.
- Place the ramekins onto a baking sheet to catch any overflow.
- Bake for 20 minutes, then remove from the oven and serve immediately.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.
OMG these souffles are SO good! I hope you'll try out this recipe and taste them for yourself!