A cheesy flaky crusted soufflé perfect for a quick breakfast. Savory comfort food while light and tasty at the same time this 3 Cheese egg soufflé is everything all in one.
It’s no secret that breakfast is my favorite meal of the day. Have you checked the archives lately? This soufflé is probably in my top favorite of fast and tasty breakfast ideas for on the weekend.
In just under an hour you can have deliciously cheesy egg soufflés that will make your family think you stopped by Panera for grab and go.
To make these, you just need a few ingredients. And you don’t have to have expert cooking skills. I am pretty sure my daughter and my husband can throw these together. My hubby can make his way around the kitchen if absolutely necessary. My daughter, on the other hand, doesn’t feel she needs to know how to cook as long as she has me.
She said, “I’ll start paying attention in the kitchen when it’s closer to time for me to move out and I have to feed myself”. Insert all the eye rolls here.
Luckily her momma likes to cook (and eat) and she gets to reap the benefits. I will say she does get kitchen duty afterward, so she earns her keep. LOL.
Anyhoo, on to How to make these 3 Cheese Egg Soufflés for your next weekend breakfast.
3 Cheese Egg Souffle Recipe
You start out by preheating your oven to 375. So by the time you are ready to cook them, it is ready for you.
Open the crescent rolls container and break them apart. Dividing them into four squares, instead of the 8 triangles, you would normally do to make the crescents.
Line 4 small ramekins with the crescent dough leaving any extra hanging outside dishes. I do this by placing the square centered over the dish, and pushing it down against the edges.
Set those aside and then scramble the eggs, half & half, Parmesan, and garlic together using a whisk.
Fold in the shredded mozzarella and cheddar, and then pour the mixture into the lined ramekins evenly diving it.
You can either trim the excess crescent dough and place on top of egg mixture or fold it over. Whichever way works best for you.
The last step before putting them in your egg soufflés into the oven is to top them with the remaining cheese. Bake for 30-35 minutes. The time is always dependent upon your oven. Ultimately you want them to be a nice flaky golden brown and the cheese melted.
Allow them to cool for at least 10 minutes so the eggs can settle and so you don’t burn yourself. Hot eggs on the roof of your mouth don’t feel good. Trust me and my greedy experience. Save the roof of your mouth, and let them cool a bit.
- 1 can crescent rolls
- ¾ cup mozzarella, shredded
- ¼ cup cheddar, shredded, divided
- ¼ cup half & half
- ½ cup Parmesan, grated
- 2 eggs
- 1 tsp garlic powder
- Preheat oven to 375℉
- Break crescent rolls apart into four squares and line 4 small ramekins leaving any extra hanging outside dishes.
- Scramble eggs, half & half, Parmesan, and garlic together.
- Fold in mozzarella and cheddar
- Pour mixture into lined ramekins evenly
- Trim excess crescent dough and place on top of egg mixture
- Top with remaining cheese
- Bake for 30-35 minutes, depending on oven.
- Allow to cool for at least 10 minutes and enjoy!
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Nutrition Information:Yield: 4
Amount Per Serving:Calories: 141
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