Baked Egg and Cheddar Soufflé
A light, fluffy breakfast that bakes to perfection with sharp cheddar and fresh herbs. Perfect for starting your day with satisfying fats and protein. This american-inspired breakfast (low-carb) ready in about 45 minutes combines large Eggs, shredded Cheddar cheese, Heavy cream into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large Eggs
- 1/2 cup, shredded Cheddar cheese
- 1/4 cup Heavy cream
- 1 tbsp, finely chopped Fresh chives
- 1/4 tsp Salt
- 1/8 tsp Black pepper
- 1 tbsp Butter
Instructions
- Step 1: Preheat oven to 375°F. Grease a 6-cup baking dish with 1 tablespoon butter and sprinkle with a pinch of salt.
- Step 2: Whisk together 4 large eggs, 1/4 cup heavy cream, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a bowl until smooth.
- Step 3: Fold in 1/2 cup shredded cheddar cheese and 1 tablespoon finely chopped fresh chives, then pour the mixture into the prepared dish.
- Step 4: Place the baking dish in a larger roasting pan and fill the pan with hot water until it reaches halfway up the sides of the smaller dish.
- Step 5: Bake for 25-30 minutes until the soufflé is set and golden on top, with a slight jiggle in the center.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Egg and Cheddar Soufflé take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Baked Egg and Cheddar Soufflé?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Baked Egg and Cheddar Soufflé?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Egg and Cheddar Soufflé for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Egg and Cheddar Soufflé low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The easiest soufflé I've ever made! Crispy top, tender inside—no more failed attempts.
- ★★★★★
This soufflé was perfectly fluffy and the cheddar flavor was rich without being overpowering. Made for my kids' weekend breakfast and they devoured it!
- ★★★★★
My husband even ate breakfast without coffee! Served with avocado slices and it was restaurant-quality.
