Mornings + Kids = Chaos. Here’s a simple way to help start your day happier and healthier. Whip up a batch of this souffle on Sunday night, and you’ll have a week of easy breakfasts for your kids as they scramble (get it?) for the school bus. You can customize them with your leftovers. Add any cheese, veggies, and meat in your fridge. My boys are big fans of broccoli and cheddar cheese.
Ridiculously easy Egg Soufflé
Prep time
Cook time
Total time
Author: Momma Chef
Serves: 6-8
Ingredients
- 6 eggs
- 8 oz. small curd cottage cheese
- 8 oz. grated mild cheddar cheese
- ¼ cup Bisquick (or GF pancake mix)
- 1 cup milk
- ½ cup of fresh vegetables
Instructions
- Preheat oven to 375 degrees.
- Spray Pam into an 8X8 baking dish.
- Mix the eggs in a large bowl.
- Add each of the ingredients--cottage cheese, cheddar cheese, Bisquick and milk into the bowl. Stir until smooth.
- Pour the egg mixture into the baking dish then sprinkle veggies onto mixture.
- Bake for about 45 minutes, until the top browns.
Tips and Tricks:
- You can easily double the recipe. Use a 9X13 baking dish.
- You can use low-fat ingredients -- 2% cottage cheese, low fat cheese and skim milk.
- You can use any variation of veggies – mushrooms, spinach, etc. Just make sure to drain them well.
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This sounds so good! I use to always put cottage cheese in my eggs and it adds such a great texture and flavor!
Ohhh this looks and sounds so delicious. I can’t wait to try it.
This looks so tasty! I love eggs. I don’t know why I never thought about making a souffle with them. I’m going to make this for Christmas!
This does look easy and delicious! I love asparagus so I will definitely have to give this a try!
So fluffy! This looks amazing Can’t wait to try it
Love this recipe, no bread (I’m low carb) and no meat (for my vegetarian daughter). We serve meat on the side. I read it wrong and made it with 8 eggs, it was great.
Hi Carol- Thank you so much for the message! I am so glad your family loved the recipe! Many other low-carb ones on the site. Happy Cooking! Karen
A friend shared this recipe and wow….it is now a mainstay in our house. Whenever I roast or saute veggies, I make extra to use in this on the weekend. Garlic and Rosemary roasted potatoes! Zucchini and mushroom! Roasted Broccoli or asparagus! Roasted or fried garliky peppers! And I use whatever cheese I have in the house. It’s just so easy and so darn good! Brilliant!
Thank you for the note, Denise! I am so happy you are loving this recipe!! XOXO, Karen
I’m not sure what a traditional egg soufflé is like but I was pleased with the light fluffiness and moisture of this! I didn’t have cottage cheese so subbed with yogurt and used less milk. I also put a bowl of ~1 cup of hot water in the oven to help keep the soufflé moist. It was not dry or dense like I was afraid it might turn out like a frittata but it didn’t. Recommended!
a friend made this while visiting. She used parsley, chives & bazil because that’s what we had. OMG, so good!
Can you make a day ahead?
Hi Donovan, yes, you put this together a day ahead and refrigerate it, but I would only bake it right before you are going to serve it. Enjoy!