Cheese Souffle from Egg Farmers of Ontario

Cheese Souffle from Egg Farmers of Ontario

Egg Farmers of Ontario 0

"Belwood egg farmers Bryan and Cathy Hostrawser and their family love the taste of this cheese souffleé."

Ingredients 30 m {{adjustedServings}} servings 301 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 22.6 g
  • 35%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 14.6 g
  • 29%
  • Cholesterol:
  • 211 mg
  • 70%
  • Sodium:
  • 455 mg
  • 18%

Based on a 2,000 calorie diet

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  • Prep

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  1. Melt butter in a 4-cup measuring cup or a medium bowl in the microwave. Stir in flour, salt and pepper.
  2. Whisk in milk, then cheese, until combined. Cook in microwave for 2 minutes on High; stir. Cook for another 1-1/2 to 2 minutes until mixture becomes a smooth, thickened sauce.
  3. Whisk egg yolks until blended. Add a little of the sauce to the yolks; stir thoroughly. Stir yolk mixture back into the sauce.
  4. Beat egg whites until stiff. Fold egg yolk/sauce mixture gently into beaten egg whites just until combined. (Mixture does not have to be completely blended.)
  5. Spoon or pour into four lightly greased 1-cup straight-sided ramekins or souffle dishes.
  6. Bake in a preheated 325 degrees F (160 degrees C) oven until puffed and golden brown, about 20 minutes.
  7. Serve immediately.
Tips & Tricks
Apple & Cheddar Cheese Soufflés

A feather-light soufflé with caramelized apples and sharp Cheddar.

Celery Root and Cheese Bake

Slices of celeriac bake in a creamy sauce topped with Cheddar.

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Reviews 5

  1. 6 Ratings


Suddenly decided I wanted to try to make a soufflé this morning. This was the best-looking recipe I could find. Never having made soufflé before, I wasn't expecting much, but they turned out great! I didn't have enough cheddar cheese, so I added some cream cheese & pepper jack, plus some chopped ham & dill. They looked lovely & tasted great!! Will probably make again.


With a pinch of dry mustard, garlic powder, and cayenne added the dish was improved. Also, I made it twice and the first time it didn't brown. The next time I preheated to 400 and when putting in I lowered the temp to 375. That did the trick for my oven to get a lovely golden color on them.


Needs seasoning! Came together nicely as a soufflé, but my husband asked that I never make this again. Too drab, little flavor. So if you opt to try this out, you may want to pop in your favorite spices. It needs it.