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Cheese Souffle from Egg Farmers of Ontario

Cheese Souffle from Egg Farmers of Ontario

"Belwood egg farmers Bryan and Cathy Hostrawser and their family love the taste of this cheese souffleé."
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30 m servings 301 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 22.6 g
  • 35%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 14.6 g
  • 29%
  • Cholesterol:
  • 211 mg
  • 70%
  • Sodium:
  • 455 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Melt butter in a 4-cup measuring cup or a medium bowl in the microwave. Stir in flour, salt and pepper.
  2. Whisk in milk, then cheese, until combined. Cook in microwave for 2 minutes on High; stir. Cook for another 1-1/2 to 2 minutes until mixture becomes a smooth, thickened sauce.
  3. Whisk egg yolks until blended. Add a little of the sauce to the yolks; stir thoroughly. Stir yolk mixture back into the sauce.
  4. Beat egg whites until stiff. Fold egg yolk/sauce mixture gently into beaten egg whites just until combined. (Mixture does not have to be completely blended.)
  5. Spoon or pour into four lightly greased 1-cup straight-sided ramekins or souffle dishes.
  6. Bake in a preheated 325 degrees F (160 degrees C) oven until puffed and golden brown, about 20 minutes.
  7. Serve immediately.

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Read all reviews 5
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Suddenly decided I wanted to try to make a soufflé this morning. This was the best-looking recipe I could find. Never having made soufflé before, I wasn't expecting much, but they turned out gre...

With a pinch of dry mustard, garlic powder, and cayenne added the dish was improved. Also, I made it twice and the first time it didn't brown. The next time I preheated to 400 and when putting i...

Needs seasoning! Came together nicely as a soufflé, but my husband asked that I never make this again. Too drab, little flavor. So if you opt to try this out, you may want to pop in your favori...

No flavor, didn't poof much or brown (though that might have been user error). Too salty. The cheese has enough salt.

This is very bland and there is way too much flour in this recipe.

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