Cheesy Souffles Recipe
Cheesy Souffles Recipe photo by Taste of Home
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Cheesy Souffles Recipe

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Great for brunch, light late-night supper for two or as a versatile side dish, these melt-in-your-mouth souffles are flavorful, fluffy and fun. Thanks to Lynn McAllister in Mt. Ulla, North Carolina for the quick and easy recipe!
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:2 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 2 servings


  • 4-1/2 teaspoons butter
  • 4-1/2 teaspoons all-purpose flour
  • 1/2 cup 2% milk
  • 1/2 cup shredded cheddar cheese
  • 2 eggs, separated

Nutritional Facts

1 each: 301 calories, 23g fat (14g saturated fat), 270mg cholesterol, 350mg sodium, 9g carbohydrate (4g sugars, 0g fiber), 15g protein .


  1. In a large saucepan, melt butter. Whisk in flour until smooth; gradually add milk. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in cheese until melted. Remove from the heat. Beat egg yolks. Stir a small amount of hot mixture into yolks; return all to the pan, stirring constantly. Cool slightly.
  2. Preheat oven to 350°. In a small bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture. Pour into two ungreased 8-oz. ramekins or custard cups.
  3. Bake 20-25 minutes or until the tops are puffed and centers appear set. Serve immediately. Yield: 2 servings.
Originally published as Cheese Souffles in Cooking for 2 Fall 2006, p49

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IslandWife 84281
Reviewed Jan. 21, 2012 Edited Mar. 9, 2014

"This is the second time I have made this recipe. It is delicious and easy - not to mention they look very pretty. I doubled the recipe for our family. These are very tasty - I am planning on making them for company next weekend - they go really well with lemon scones!"

thecrazyscotsman 155962
Reviewed Jan. 1, 2012

"made this and it turned out more then perfect. i browned ma tops a lil more ( its the way i like em ) A++++ Cheese Souffles recipe"

Reviewed May. 28, 2010

"This was my first attempt at souffle-making--it was very easy (once I got the eggs separated) and delicious. My two-year-old devoured it! I used parmesan cheese and chopped chives."

niki bagri 84277
Reviewed Feb. 3, 2009

"i eat neither eggwhites nor yolk.

is there some way to modufy this recipe without the eggs?please let me know.."

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