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
Author: Momma Chef
- 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
- 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.
This sounds so good! I use to always put cottage cheese in my eggs and it adds such a great texture and flavor!
Heather Castillo says
Ohhh this looks and sounds so delicious. I can’t wait to try it.
Jasmine Martin says
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.
Karen Nochimowski says
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