Easiest Souffle
A hearty, savory souffle featuring cheese, sausage, and bread, perfect for breakfast or brunch, combining rich flavors and a comforting texture that appeals to all ages.
Ingredients
Instructions
- Combine all ingredients in a large bowl.
- Pour mixture into a 13 x 9-inch pan.
- Cover with foil and refrigerate overnight.
- Bring the mixture to room temperature before baking.
- Bake at 350°F for 1 hour or until firmly set.
Tips & Substitutions
For a fluffier souffle, separate the egg whites and yolks, beating the whites until stiff peaks form, then gently fold them into the mixture. You can substitute the Cheddar cheese with Gruyere or Monterey Jack for a different flavor. If you don't have sausage, cooked bacon or ham can work well, too. Ensure your bread is stale for better texture and absorption.
Serving Suggestions
This souffle pairs beautifully with a fresh green salad or roasted vegetables for a well-rounded meal. For brunch, serve alongside fruit or pastries for a delightful spread. Consider offering a side of spicy salsa for an added kick, or enjoy it with a slice of Tropical Cheese Cake for dessert.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 20 minutes, or until warmed through. Avoid microwaving, as it can make the souffle rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Easiest Souffle contains roughly 557 calories, with 13g protein, 83g carbohydrates, and 19g fat. It is an excellent source of calcium (34% of the Daily Value), protein (26% of the Daily Value), and vitamin A (24% of the Daily Value). Note that it is relatively high in sodium, at 730mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this souffle ahead of time?
Yes, you can prepare the mixture and refrigerate it overnight as instructed. This allows the flavors to meld beautifully. Just remember to bring it to room temperature before baking for the best results.
What can I use instead of milk?
You can substitute regular milk with almond milk, soy milk, or any non-dairy milk of your choice. Just ensure that it is unsweetened to maintain the savory flavor of the souffle.
How do I know when the souffle is done?
The souffle is done when it is puffed up and lightly golden on top. It should be firm to the touch in the center. If you insert a knife, it should come out clean. Keep an eye on it towards the end of the baking time to prevent overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).