Name: Spinach and Cheese Egg Soufflé
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: French-inspired
Ingredients: 4 large eggs, separated; 1 cup fresh spinach, chopped; 1/2 cup shredded sharp cheddar cheese (or gruyère); 1/4 cup milk; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon nutmeg (optional)

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Spinach and Cheese Egg Soufflé a light, fluffy, and savory soufflé packed with fresh spinach and melty cheese, perfect for a brunch or elegant breakfast.

Ingredients

4 large eggs, separated

1 cup fresh spinach, chopped

½ cup shredded sharp cheddar cheese (or gruyère)

¼ cup milk

2 tablespoons butter

2 tablespoons all-purpose flour

¼ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon nutmeg (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 375°F (190°C). Butter a 1.5-quart soufflé dish or individual ramekins and lightly dust with flour.

In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to make a roux, stirring constantly.

Gradually whisk in the milk, continuing to whisk until the mixture thickens and is smooth. Remove from heat.

Stir in the chopped spinach, shredded cheese, salt, pepper, and nutmeg until well combined.

In a clean bowl, beat the egg yolks lightly, then stir them into the spinach and cheese mixture.

In a separate bowl, beat the egg whites until stiff peaks form.

Gently fold one-third of the egg whites into the spinach mixture to lighten it, then carefully fold in the remaining egg whites, keeping the mixture airy.

Pour the batter into the prepared soufflé dish and place it on a baking sheet.

Bake for 25-30 minutes or until the soufflé is puffed up and golden brown on top. Avoid opening the oven during baking to prevent deflation.

Serve immediately for best texture and fluffiness.

Servings and timing

This recipe serves 4 and takes about 45 minutes total—15 minutes to prep and 30 minutes to bake. It’s perfect for a leisurely weekend brunch or a special breakfast.

Variations

I like to switch up the cheese sometimes—Gruyère adds a lovely nutty flavor, while mozzarella makes it milder and gooier. Adding sautéed mushrooms or caramelized onions can give it an extra layer of flavor. For a spicy kick, a pinch of cayenne or smoked paprika works wonders. If I want to keep it gluten-free, I skip the flour and use a little cornstarch instead to thicken the base.

Storage/reheating

Soufflés are best served fresh because they tend to deflate after cooling. If I have leftovers, I gently cover them and store in the fridge for up to 1 day. To reheat, I place the soufflé in a warm oven (about 300°F/150°C) for 10-15 minutes until warmed through, though it won’t be quite as fluffy as fresh.

FAQs

How do I prevent my soufflé from collapsing?

I make sure not to open the oven door during baking, as sudden temperature changes cause it to deflate. Also, folding the egg whites gently and carefully helps keep the mixture airy.

Can I prepare this soufflé ahead of time?

I prefer to make the soufflé fresh, but you can prepare the base mixture up to the folding stage and refrigerate it for a few hours. Just fold in the beaten egg whites right before baking.

What cheese works best for this recipe?

Sharp cheddar and Gruyère are my favorites because they melt well and add depth. But feel free to experiment with cheeses like Swiss, fontina, or even feta for different flavor profiles.

Can I make this soufflé dairy-free?

Yes! I substitute the milk with almond or oat milk and use a dairy-free butter alternative. For cheese, nutritional yeast or dairy-free cheese can work, though the texture will differ slightly.

Is this recipe suitable for gluten-free diets?

To make it gluten-free, I replace the all-purpose flour with a gluten-free flour blend or cornstarch to create the roux. The rest of the ingredients are naturally gluten-free.

Conclusion

This spinach and cheese egg soufflé is one of those dishes I return to when I want something impressive but straightforward. The fluffy texture, combined with savory spinach and melted cheese, creates a beautiful balance of flavors and a lovely presentation. It’s a wonderful way to elevate any brunch or breakfast table, and I find it’s always a crowd-pleaser whether I’m serving family or friends. Give it a try and enjoy the satisfying lightness and rich taste all in one bite.

Recipe:

Spinach and Cheese Egg Soufflé

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Author: Cheryl
Total Time: 45 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

A light, fluffy, and savory soufflé packed with fresh spinach and melty cheese, perfect for a brunch or elegant breakfast.

Instructions

Preheat your oven to 375°F (190°C). Butter a 1.5-quart soufflé dish or individual ramekins and lightly dust with flour.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to make a roux, stirring constantly.
Gradually whisk in the milk, continuing to whisk until the mixture thickens and is smooth. Remove from heat.
Stir in the chopped spinach, shredded cheese, salt, pepper, and nutmeg until well combined.
In a clean bowl, beat the egg yolks lightly, then stir them into the spinach and cheese mixture.
In a separate bowl, beat the egg whites until stiff peaks form.
Gently fold one-third of the egg whites into the spinach mixture to lighten it, then carefully fold in the remaining egg whites, keeping the mixture airy.
Pour the batter into the prepared soufflé dish and place it on a baking sheet.
Bake for 25-30 minutes or until the soufflé is puffed up and golden brown on top. Avoid opening the oven during baking to prevent deflation.
Serve immediately for best texture and fluffiness.