I don’t know why we don’t have brunch every day. Soufflé, which is kind of old school (I learned at the 2020 Tastemaker Conference for food bloggers that retro and nostalgic recipes have made a comeback during the pandemic) is THE perfect brunch food. Originally, I thought I wanted to make one big soufflé and then I reconsidered. Individual portions are pretty damn cute but they are also a mindful way to serve these days. These Double Cheddar Cheese Soufflés would be great savoury side for any breakfast/lunch/BRUNCH menu!
Now, the idea of making soufflé can be frankly nerve wracking. At least that’s how I used to feel. Once you actually make one it’s pretty simple and these little gems are no exception.
I’m so not into taking food too seriously and no matter how pouffy that soufflé gets it is inevitably going to fall(thank science). When a soufflé is baked, air bubbles in the egg whites expand, puffing it up over the top of the dish, but as soon as it comes out of the oven and the cooler air hits it….well it starts to deflate. That’s OK, the world won’t end, AND your soufflés will be completely delicious anyways. For maximum wow factor serve them as soon as they come out of the oven.

Craving brunch?
Check out these recipes!

Petite Fall Brunch
Brie & Mushroom Brioche Bake
Spinach Croque Madame Waffles

Better Than Jelly Donuts French Toast

Baked Italian Eggs

Ingredients for Double Cheddar Cheese Soufflés

Use large eggs for this recipe and free range if you can

Any dairy milk will work (I haven’t tested it with non dairy )

I used a sharp white and a sharp orange cheddar ( I love British cheddars) but you can really use anything you love

Seasoning. I went classic with salt, pepper and nutmeg BUT you can definitely add cayenne pepper (a pinch), herbes de Provence or any spices you are into

Egg White Tips

Use fresh eggs

When you separate the eggs make sure there is no trace of yolk

Make sure the bowl you are beating them in as well as your beaters are clean,grease free and dry

Add a pinch of cream of tartar or salt to stabilize the egg whites once they look foamy

Beat the eggs right before you need them

Don’t over beat! For this recipe we want firm peaks which means when you take the beaters away the peak will hold it’s shape and not collapse

Print Pin

Double Cheddar Cheese Soufflés

These Double Cheddar Cheese Soufflés are a perfect side for any breakfast, lunch or brunch menu

Course Side Dish

Cuisine French

Keyword brunch, brunch recipes, cheese, egg recipe

Prep Time 10

Cook Time 25

Servings 8

Equipment

8 6 oz ceramic ramekins
Hand mixer, whisk or stand mixer
Baking tray

Ingredients

6 large eggs separated
¼ cup + 2 tbsp butter
¼ cup flour
1½ cups milk
3/4 cup sharp white cheddar cheese grated*
3/4 cup old cheddar (orange)
¼ cup Parmesan cheese
1 tbsp Dijon mustard
1 tsp kosher salt
1 pinch black pepper
1 pinch freshly grated nutmeg
pinch cream of tartar

Instructions

Using the 2 tbsp of butter, grease the ramekins completely. Take 1-2 tablespoons of the Parmesan cheese and shake it around the ramekins so that the cheese coats all surfaces. Place ramekins on a baking tray lined with parchment, large enough so they are not touching and are a few inches apart
Preheat oven to 375 degrees
In a medium saucepan melt 1/4 butter on medium low heat. Whisk in the flour
Turn heat up to medium and add in milk a little at a time while whisking. Once sauce has thickened And is smooth (it should take a couple minutes), remove from heat
Stir in cheddar cheese, remaining Parmesan, salt, pepper, nutmeg and Dijon and mix well. Set aside for 15 minutes
Add egg yolks to the cooled cheese sauce and mix well
Beat egg whites with cream of tartar until firm peaks form
Add about half of the egg whites to the cheese sauce and combine gently
Add remaining egg whites to the sauce using a rubber spatula to carefully fold the whites into the mixture until mostly incorporated but some egg white is still visible
Fill ramekins just below the rim. Bake for 22-24 minutes on the bottom rack of your oven. Do not open the door while they are baking as they may deflate. The top should be puffed and golden. Serve immediately.