Foolproof & Super-Easy Cheese Souffle



I’m a firm believer that if you want to learn something, find a pro and ask them to teach you. Of course, you’ve got to find a nice pro who’s willing to share.

For eight years now, I wanted to learn how to make a savory breakfast-y cheese soufflé, but never really found the right person to ask. I was seeking something easy, fool-proof and a method that didn’t deal with delicately folding egg whites.

It’s breakfast, it shouldn’t be complicated and I certainly don’t do “delicate” anything early in the mornings. After all these years, I finally found my Cheese Souffle pro in Mount Dora.

We took a family trip to the very charming historic village last month and stayed at the quaint Tremain Street Cottages owned by friends Brian and Rachelle:

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Oh, before I go on, don’t be fooled the town’s name, as there isn’t really a mountain at all. The town is 184 feet above sea level, and in flat Florida’s record books, that counts as a mountain.

Brian introduced us to Jim, innkeeper of the Mount Dora Historic Inn who invited us over for breakfast and cooking lesson. Eureka! Jim is a gourmet chef and lavishes his inn guests with homemade breakfast every morning.


The best part about his method is that there’s no stiff peaks, no delicate folding and Jim’s method only uses one mixing bowl. And it works, I witnessed the quick making of and the rise of the savory Three Cheese Soufflé.


How to Make Cheese Souffle

Really, only one mixing bowl. All of it comes together so quickly and effortlessly! This foolproof method only works for savory cheese souffle – not the chocolately sweet souffle.

Basically, shredded cheese goes into the bottom of the souffle dish, eggs are cracked into a mixing bowl, beaten. Then spices are added to the mixture and beaten one more time. Pour that egg mixture into the souffle dish and bake!

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After 55-60 minutes in the oven at 350F….this is what comes out:


Guys, I doubt you can find an easier method of making cheese souffle…totally easy.



Three-Cheese Soufflé Recipe

Servings: Makes 1 souffle (serves 4) Prep Time: 15 minutes Cook Time: 55 minutes

Recipe by Jim Tuttle of Mount Dora Historic Inn


7 large eggs
4 ounces sour cream
1/3 cup whole milk
freshly ground black pepper
1 teaspoon dry mustard
¼ teaspoon ground nutmeg
¼ teaspoon Tabasco (or other hot sauce)
1 tablespoon butter, softened
1 ounce grated cheddar cheese
1 ounce grated muenster cheese
1 ounce grated gruyere cheeseequipment needed: one medium soufflé dish (holds approximately 22 ounces, for Williams Sonoma brand, it's the #4 size)


Pre-heat your oven to 350F.

Using an electric blender, blend together the eggs, sour cream and milk for 30 seconds. Blend in the black pepper, dry mustard, nutmeg and Tabasco.

Brush the butter all over the inside of the soufflé dish. Layer the cheese in the soufflé dish, then pour the egg mixture gently over the top. Leaving 1-inch of space at the top to prevent spillage as you carry it to the oven.

Place the soufflé dish in the oven, then carefully pour the remaining egg mixture to fill to the tippy top of the dish.

Bake for 55 to 60 minutes—the soufflé will be golden brown, puffy like a balloon, and will have risen up to three inches above the ramekin.

Present immediately to guests, as this dish will begin to fall in about 45 seconds. (if the soufflé does not fall, then the second law of thermal dynamics, does not exist in your home—if this occurs, call NASA right away)



Mount Dora, Florida

If you’re in Florida, I highly recommend taking a visit to Mount Dora, we stayed for the weekend and just had one of the best mini-vacations ever.

family photo mount dora

Quiet, quaint and small-town. The downtown area is packed with fantastic eats – including some of the best sushi I’ve had in Florida at Mount Dora Sushi

Uni Shot with Quail Egg, Ponzu Sauce and Sriracha Chili Sauce:


Crusty, fresh pizzas at Pizza Amore


A dog-lovin’ town…we happened to crash the “Yappy Hour” in downtown (yes, they really do have a Yappy Hour!)

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But most importantly, good karma. Rock on, Buddha…rock on.


More information on Mount Dora at What To Do In Mount Dora.

Comments 64

  1. Fuji mama

    I know what I’m making for breakfast this weekend! Yum! Oh, and that Uni Shot? Are you trying to torture me? That combo is made up of some of my all-time favorites. For some reason, I don’t think it it will taste as good if I just lick the screen…

  2. Courtney

    I’m in Orlando and have been wanting to make a trip to Mount Dora. That souffle looks amazing, and it looks like you all had a great time!

  3. J Tang

    Great. There goes my morning plans of cleaning and organizing. Now I have to get the oven ready and make this.
    That and that ridiculous banana ice cream?! And you bet I’m going to watch that banana freeze…


  4. maris

    I agree with you that there’s no better way to learn something than to ask someone who knows what they’re doing – it’s also a great way to meet interesting people and make new friends!

  5. Su-yin

    This looks amazing! I’ve always wanted to learn how to make this too, so thanks for the recipe. Have bookmarked it for future use. :)

    On another note, I love that photo of the dog in the bag! So adorable.

  6. JennyBakes

    Okay, this I have to try. I made the traditional recipe from Mastering the Art of French Cooking a few weeks ago and it was delicious but complicated. This looks great! I’m wondering how to adapt it to my 6-cup souffle dish, or if I can just stick parts in smaller 8-oz ramekins….

    1. SteamyKitchen

      Yes, you can use any size ramekin – your timing will be different though. Experiment! Just fill the ramekins to the top with the batter as per the instructions in recipe.

  7. Jamie

    Seriously? It’s this easy? Wowee I’m making these! And that family vacation looks fabulous! Glad to have a great, luxurious, gastronomic get-away address in Florida!

  8. Hana

    Souffle is something I’ve always wanted to try, but feel too intimidated. This looks doable – thanks for sharing!

  9. Jen Yu

    Thanks for sharing the recipe, but lady I just had to tell you that you have a beautiful family. Your boys are adorable (and hilarious).

  10. Janet

    Thanks so much for coming to our great little town and chatting us up! ..We had Brian/Rachelle and Jim/Ana over to our house last night for dinner…no uni shooters and souffle..but LOTS of wine, lol twitter janetcraig1 for pics :)

  11. Anna

    this is definitely intriguing! i haven’t attempted a souffle since the trauma of my culinary school exam when my oven partner accidentally turned the oven off and I was left with a complete disaster. This, however, is encouraging me to have another go!

  12. Steve

    So, what size souffle dish do you use for this? 10 oz? Bigger? smaller?

    I’d love to try this, but I think if I used the wrong sized dish I’d end up either overcooking it or undercooking it!

    1. SteamyKitchen

      Jim calls for a souffle dish that holds approx 28 ounces. But I bet you could use smaller ramekins, fill to top and just watch it in the oven for timing.

  13. StuffCooksWant

    Great job making something usually so difficult sound so easy… now if it really is, I’ll be in heaven. Bookmarked and ready to try. Thanks for sharing!

  14. Aygül

    souffle looks delicious. i will try this recipe soon. i hope i can make like this. :) it will be hard for me.

  15. TK-mpls

    Was ‘googled’ to your site on a search for bok choy recipes, and ‘viola… Holy cow! Amazing site, great looking recipes and beautiful photography. Thanks!!!

  16. Helen-Tartelette

    I know it’s about the cheese souffle but love, that family picture is just the best! Beautiful!
    Ah, the cheese souffle….happy to try a recipe other than my mom’s, not that there is anything wrong with it…but more and different is always good :) Might even add some crabs to it.

  17. Judy

    Love how easy that souffle is! Love Mount Dora. Haven’t been in years and years! Love, love, love that picture of all of you!!!

  18. Vivian Boroff

    This looks fabulous! I love souffles but usually find them pretty tedious. I will definitely have to give this a try. Your boys are so adorable, and Mount Dora looks like it would be a great place to visit.

  19. cakebrain

    Everyone always says your boys are so cute…and they are! But your hubby is a cutie too! Your family is so photogenic!

  20. Big Boys Oven

    OMG! the souffle keep rising, amazingly huge! My eyes pop up! definitely be glaring at them at every level! Just so pretty! :)

  21. Jennifer

    I love making breakfast (and dinner) souffles. One of my favorites is a southern style spoonbread with bacon and corn.

    p.s. love the new design.

    1. SteamyKitchen

      J- You have to teach me to make spoonbread! I haven’t made spoonbread before and I know I should…esp cuz I live in the “South” now.

  22. Connie

    OK, OK… I didn’t write to leave a message about souffle although it looks delish. I really like this new blog layout – much cleaner and more fresh than the last!

  23. Toni

    This is so seriously easy, it’s a wonder I haven’t done it before! I’m on it, Roz!

  24. Zorbs

    I have 2 individual ramekins. I would like to halve the recipe. Would using 3 or 4 eggs result in disaster?

  25. Tracy

    Wow, I’ve always been intimidated by souffles but this looks like something I could do. Thanks!

  26. Linda

    Have you gotten the print thingy fixed yet? Want to print the Souffle recipe!!!!!!!!

  27. Linda

    have you got the print thingy fixed yet so I can print the recipe for the souffle?

    Looks delicouse, I’ve always made them with whipped egg white and and the old fashion way. this sound quicker and easier

  28. Argus Joon

    You had me at “no stiff peaks.” The souffle reminds me of quark cake which also rises dangerously and then falls again when cooling. Must try making your souffeee soon!

  29. Melinda

    Hello sweet Jaden, I have been off the radar for a while with you but I have been reading! Love this recipe and it looks so good. Wish I could watch your ABC live interview. You are a star !Cheers x

  30. Jenn

    I made this soufflé literally within 24 hrs of seeing it here because it looked so good – and it really was as easy as you say! The soufflé was a huge hit with everyone, thanks for providing such an awesome recipe!

  31. Tina

    I’ve always been intimidated by souffle, but this makes it sounds easy as pie! Can’t wait to try it – thanks!

  32. Jee

    Ahhhhh!! Uni shots!!!!
    Wow, I think my heart went a little flippety flop.
    Although my boyfriend dislikes (I can’t bear to say “hate”) uni –
    (How could he??? I don’t know – it’s unthinkable to me!!!)
    Uni is literally my second love….yummmmm….(hm, maybe that’s why he hates it? cuz I sometimes maybe would choose uni over him?)
    Now I know where I’m going on top of Pizzamore when I visit Mt. Dora!! *happy sigh*
    Thanks Jaden – :)

  33. Candi

    Hi half Assed Kitchen,
    Yes you can make them using a product, that acts like cheese, smells like cheese and is made entirely vegan. Its called Daiya Cheese from Vancouver BC. It will revolutionize your cooking.


    Cann’t eat cheese either.

  34. ashley

    Hi! I was curious to know how similar the texture is on the souffle to a traditionally made one? It sounds like it would be dense, and not so fluffy or airy. I love cheese souffles, but to be honest, they’re a pain in the butt..


  35. Eleanor Trambley

    Absolutely fantastic! I am so proud to have made something so yummy and beautiful!

  36. Margaret

    The souffle is easy and puffy and tasty, but lacks the tenderness and ethereal lightness of a traditional souffle.

  37. Aileen

    Mmmm… I’ll try these next Saturday morning for breakfast. How do I measure out 1oz of shredded cheese if in don’t have a kitchen scale?

  38. Pam

    OMG! Easy and delicious! I didn’t have all the called for ingredients so I improvised::: I used Coleman’s Mustard in the jar, not powder. And I used jarlsburg cheese, cheddar mix and also Munster.
    Definitely too easy to not make more often!!! Thanks so much.

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