Cheese soufflé made from 4 different cheeses, sausage and eggs makes the best breakfast casserole of all time! I love it so much and keep going back for more!
Well, I don’t even know what I need to say about this one other than, it’s pure cheese, folks, and I’m not talking about my jokes. Ohhhhh, whomp whomp. Haha, I couldn’t help it.
This is a very old recipe from my family that for once isn’t my mom’s. In fact, I’m not even sure if she makes it at all. But we eat it when we visit my aunt and when I say eat it, I mean, DEVOUR IT.
I know, it looks unassuming and no, I don’t have any idea how I’ll convince you to try it, but you must. You really, really must, because it is the most melt in your mouth breakfast casserole you’ll ever consume. And best of all, you can easily change it to your own liking. Pepper jack cheese? Great idea. Bacon or ham? Bring it on.
This is going in your recipe box, and you’ll be making it until the cows come home. Or so my ancestors would have said.
What Ingredients are Needed for a Cheesy Egg Soufflé?
You’ll be hitting your cheese and dairy sections at the grocery store for this one! For the cheeses, I like to buy them in bricks and grate it on my own. They melt together so much better than the pre-shredded cheese. And you know I always go with Tillamook! Here is your grocery list:
- Sausage
- Monterey Jack Cheese
- Cheddar Cheese (sharp)
- Mozzarella Cheese
- Milk
- All Purpose Flour
- Cottage Cheese (full fat, low fat or fat free all work great)
- Eggs
- Butter
- Green Chiles
The measurements for each ingredient can be found in the recipe card below.
How to Make a Cheese Soufflé
The steps for making a breakfast cheese soufflé recipe are few and simple. It only takes about 10 minutes to prep and then 50 minutes to bake. Here are the basic steps:
- Spread half of the melted butter in your baking dish and be sure to brush the sides with the butter as well.
- Combine all the ingredients (including the remaining butter) in a large bowl and stir it well.
- Pour the egg mixture into the prepared baking dish.
- Bake. It should be golden brown and a knife poked in the middle comes out clean.
The instructions can also be found in the recipe card down below.
Watch How This Cheesy Egg Souffle Recipe is Made…
Possible Variations
It really doesn’t get better or more cheesy than this! As I mentioned earlier, it’s totally customizable to your liking. You can swap the protein or omit it, change the cheese, or throw in some of your favorite add-ins.
Protein: bacon, ham, steak
Cheese: pepper jack & cheddar, monterey jack and swiss, parmesan cheese or feta…really any combination of a good grate-able or crumbled cheese would work great
Add-ins: mushrooms, bell peppers, onions, sun dried tomatoes, spinach – be sure all are sauteed beforehand, you don’t want to add any extra moisture
What is a Soufflé?
A soufflé is a baked egg-based dish that originated in France. Depending on what is added to it, it can be either sweet or savory. A breakfast souffle is similar to a quiche, but is lighter and fluffier without the crust.
Can Monterey Jack Soufflé Be Made Ahead?
You can make the soufflé, cover it and store it in the refrigerator until ready to bake for up to a day ahead of time.
You can also bake it and cool it completely. Then cover with foil and store in the refrigerator until ready to heat and serve. See section below for reheating instructions.
How Do You Reheat Breakfast Casserole?
Heat oven to 375 degrees F. Cover casserole with foil and heat for 30 minutes.
How Long Will Cheese Soufflé Keep?
Soufflé will keep in the refrigerator for 2-3 days in an airtight container.
What to Eat with Cheese Soufflé?
If you’re like me, savory breakfast casseroles should always be eaten with some good salsa. We have a few homemade salsas that would be great with this recipe:
I also like to balance a savory breakfast with a little something sweet. A good muffin, cinnamon roll or smoothie just makes my soul happy!
You could also keep it really simple with a banana or some fresh berries!
Cheese cheese and more cheese! This might be the most cheese used in any of my recipes. I’ll have to investigate. That being said, that should be enough reason for anyone to give this breakfast cheese soufflé a try! Then you have to leave a comments telling me how many servings you had!
More Savory Breakfast Recipes:
Description
Cheese soufflé made from 4 different cheeses, sausage and eggs makes the best breakfast casserole of all time! I love it so much and keep going back for more!
- 1 Pound Sausage, cooked (or bacon, chopped, or ham, diced)
- 2 Cups Monterey Jack Cheese, shredded *see note
- 3 Cups Cheddar Cheese, sharp, shredded
- 1 Cup Mozzarella Cheese, shredded
- 1/2 Cup Milk
- 1 ½ Cups All Purpose Flour
- 1 ½ Cups Cottage Cheese
- 9 Eggs, lightly beaten
- 1/3 Cup Butter, melted
- 1 Can Green Chiles, small, diced
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Preheat oven to 375 degrees F.
-
Spread 1/2 of the melted butter in a 9×13 pan. (be sure to cover sides too)
1/3 Cup Butter
-
In a large bowl, combine the remaining ingredients and stir well.
1 Pound Sausage, 2 Cups Monterey Jack Cheese, 3 Cups Cheddar Cheese, 1 Cup Mozzarella Cheese, 1/2 Cup Milk, 1 ½ Cups All Purpose Flour, 1 ½ Cups Cottage Cheese, 9 Eggs, 1 Can Green Chiles, 1/3 Cup Butter
-
Pour into a 9×13 pan.
-
Bake for 50 minutes or until golden and knife inserted comes out clean.
to reheat, cover with foil and reheat in a 375 degree oven for about 30 minutes
Calories: 516kcal
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