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:
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!
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
- 7 large eggs
- 4 ounces sour cream
- 1/3 cup whole milk
- freshly ground black pepper
- 1 teaspoon dry mustard
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon Tabasco (or other hot sauce)
- 1 tablespoon butter, softened
- 1 ounce grated cheddar cheese
- 1 ounce grated muenster cheese
- 1 ounce grated gruyere cheese
- 1 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.
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!)
But most importantly, good karma. Rock on, Buddha…rock on.
More information on Mount Dora at What To Do In Mount Dora.
This looks delicious! I’m going to try this soon!
Thanks for sharing
i made souffles 1/4 cup each of sauteed spinach ,artichoke, sliced ham gruyere, and munster cheeses. I put the souffles in large muffin tins – baked at 375 degrees for 45 minutes and they were delicious. Thanks for this great tip.
Claire, for your recipe how many eggs did you use and how many soufflés did this make using your muffin tins (6?)Did you finely chop your sliced ham or did you line your muffin tins with the ham?
Hey there Earl , Interesting last name, don’t you think? My last name is the same as yours. There’s awhole family of us here in South eastern Michigan
Rose Marie (Mattern) Zulewski
Steamy kitchen: I love soufflés and wanted try the bread pudding soufflé, interesting last name, don’t you think? I hope this catches Earl Mattern…………..
I am the weekend breakfast cook at home and wanted to try something new for just the two of us. I used 4 eggs and used two pyrex glass bowls. It turned out to great satisfaction. Didn’t even collapse much after 45 seconds 😉 This is a great recipe and also a great plug for Mount Dora!
Thanks Leo! Happy you like it!
One of my nephews asked me to make a soufflé. As he firmly believes that I am the best cook ever, I had to try to find a flop proof recipe. You have provided me with one. Thank you. Can I add cooked or raw bacon bits? Can I use just Cheddar and Gouda?
You can add anything you want! Keep the bacon small pieces (cook first, chop finely) and use whatever cheese you would like
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.
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?
The souffle is easy and puffy and tasty, but lacks the tenderness and ethereal lightness of a traditional souffle.
Absolutely fantastic! I am so proud to have made something so yummy and beautiful!
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..
This cheese souffle is soooo easy to make. It’s fluffy, not dense.
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.
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 – 🙂
I’ve always been intimidated by souffle, but this makes it sounds easy as pie! Can’t wait to try it – thanks!
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!
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
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!
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
Have you gotten the print thingy fixed yet? Want to print the Souffle recipe!!!!!!!!
Mmm, that souffle sounds perfect. I think I’ll try it next weekend. Thanks!
Wow, I’ve always been intimidated by souffles but this looks like something I could do. Thanks!
I have 2 individual ramekins. I would like to halve the recipe. Would using 3 or 4 eggs result in disaster?
Those soufflés are fabulous! Great new blog design!
Love your new blog design! Thanks for the great blog and we can’t wait to see you in Mount Dora again soon.
Thanks Brian! We’ll see you in a couple of weeks.
This is so seriously easy, it’s a wonder I haven’t done it before! I’m on it, Roz!
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!
Thanks Connie! I love it too….
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.
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.
OMG! the souffle keep rising, amazingly huge! My eyes pop up! definitely be glaring at them at every level! Just so pretty! 🙂
What a great family pic!
Everyone always says your boys are so cute…and they are! But your hubby is a cutie too! Your family is so photogenic!
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.
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!!!
wow. that souffle looks awesome. wish i could cook!
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.
This looks amazing! I’m bookmarking this!
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!!!
Wow! They are so PUFFY! I tried making a souffle once. It was complicated and not very good. This recipe sounds so easy!
They look fantastic! Thanks Jaden..and Jim!
souffle looks delicious. i will try this recipe soon. i hope i can make like this. 🙂 it will be hard for me.
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!
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!
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.
Thanks! Can’t wait to try this!
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!
OH no! That sounds like episode of Hell’s Kitchen!
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 🙂
Janet – can’t wait to come back for more uni shots!
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).
Thanks honey! See you next month in SF!
You guys are pretty damn cute! (Souffles look good too).
Souffle is something I’ve always wanted to try, but feel too intimidated. This looks doable – thanks for sharing!
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!
Yes! Seriously it’s that easy!
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….
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.
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.
Oh wow, that cheese souffle has risen high. Nice family photo too?
Thank you Divina!
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!
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…
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!
You will LOOOOVE Mount Dora! We’re going back in a couple of weeks!
Wow, amazing; I can’t believe it is so easy.
Oh, those soufflés make me swoon. I only wish I could have cheese.
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…
ha! don’t lick the screeeeeeeennn!!