Mini Bacon & Spinach Breakfast Souffle Recipe

Updated on September 19, 2017
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Vespa's recipes have appeared in "Midwest Living" & "Taste of Home" magazines. She belongs to "Cook's Recipe Testers" for Cooks Illustrated.

Mini Breakfast Souffles
Mini Breakfast Souffles | Source

Breakfast Souffle Recipe

A soufflé is a classic French dish that owes its loft to whipped egg whites and quickly collapses when removed from the oven. Don't be intimidated by its highfalutin reputation. Improved techniques mean soufflés are easier to make than ever before. Just think of it as a glorified breakfast casserole. And best of all, this recipe is easy to adapt to ingredients you might have stored in your pantry or refrigerator.

Several steps must be followed to make a soufflé. First you prepare a béchamel, or light cheese sauce. If you’ve ever made a batch of homemade macaroni and cheese, you’ve made a béchamel. Then fold stiff egg whites into the base. Last of all, spoon the batter into cupcake tins or individual ramekins and slide it into a hot oven. Thirty minutes later an impressive soufflé emerges, like a butterfly flaunting gorgeous wings after a long stint in its cocoon.

I'll never forget my first experience with soufflé. At the ripe age of 10 years old, I was sitting in a restaurant with my parents.The tablecloth, crisp and stark, stretched out before me like an arctic glacier. I eyed the menu's list of French dishes with a sigh. Although dressed to the nines in an eyelet dress and patent leather slippers, I fit into this crowd about as well as an elephant fits into a bikini. Sensing my discomfort a tuxedoed member of the staff stooped down and, in a whispering tone, suggested several appropriate dishes.

Much to my parents' pleasure, I chose a seafood soufflé. What was a soufflé? I had no idea what to expect. Before long, the waiter set a plate before me. In the center stood a dome of golden pastry, puffed up like a pigeon's breast. The mound deflated as quickly as a hot air balloon when I plunged my fork into it, but the ethereal custard concealed a special treat: tender chunks of seafood. I felt like a princess.

We hope this soufflé also makes you and your family feel like royalty. Enjoy!

Tips:

  • The base is a simple béchamel which can be prepared ahead and stored in the refrigerator until ready for use. Store egg whites overnight in the refrigerator and allow them to return to room temperature before attempting to beat them into stiff peaks.
  • This recipe is very forgiving. Even if whites are over-whipped, the results are still impressive.
  • See video clip about beating egg whites until stiff.
  • If you're in the market for a stand mixer, the KitchenAid makes whipping egg whites a snap.
  • Allow egg whites to return to room temperature to get the most volume.
  • Use a clean bowl to beat the whites and don’t allow yolks or any fat to combine with whites.
  • Gently incorporate stiff whites into yolk mixture with a spatula, being careful not to deflate them by mixing too quickly. Le Creuset makes a wonderful spatula that is heatproof, durable and comfortable to handle.

Bacon & Spinach Souffle Recipe

4.4 stars from 23 ratings of Bacon and Spinach Souffle

Cook Time

Prep time: 20 min
Cook time: 20 min
Ready in: 40 min
Yields: 18 muffin-sized souffles

Ingredients

  • 1/4 cup butter
  • 1/4 cup flour
  • 1 1/2 cups warm milk
  • 1 1/2 cups sharp cheddar cheese
  • 1 Tablespoon Dijon mustard
  • 8 slices bacon, fried until just crisp and crumbled
  • 6 large eggs
  • 1/2 cup spinach, squeezed of excess moisture
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cream of tartar (can be omitted, although it stabilizes egg whites)

Method:

1. Preheat oven to 375 degrees Fahrenheit.

2. Grease muffin cups or individual ramekins with butter and dust with flour.

3. Melt butter in a saucepan on medium heat.

4. Add flour and cook for about one minute, whisking constantly.

5. Whisk in warm milk and heat until it begins to bubble.

6. Remove from heat and add cheeses, salt and garlic powder. Stir until melted.

7. Allow to cool slightly while you work on the eggs.

8. Separate egg yolks from whites and set the yolks aside.

9. Beat egg whites and cream of tartar with a hand mixer until glossy and stiff but not dry. Set aside for a moment.

10. Add yolks, one at a time, to the butter/flour/milk mixture and whisk until thick and yellow.

11. Add bacon and spinach to the yolk mixture.

12. Quickly mix a large dollop of egg white into yolk mixture.

14. Using a spatula, gently fold rest of stiff egg whites into the yolk mixture.

15. Pour into prepared muffin cups or ramekins.

16. Bake 20-25 minutes or until puffed and golden brown.

Bon appetit!

Click thumbnail to view full-size
Make a bachamel sauce.Add bacon and spinach.Fold in egg whites.
Make a bachamel sauce.
Make a bachamel sauce.
Add bacon and spinach.
Add bacon and spinach.
Fold in egg whites.
Fold in egg whites.
soufflés hot from the oven
soufflés hot from the oven

Try These Variations:

  • Roasted red pepper and goat cheese
  • Snipped fresh chives and dill with cream cheese (substitute 4 ounces of cream cheese for ½ cup of the milk)
  • Lox and capers. Garnish soufflé with a dollop of crème fraiche
  • Cottage cheese and dill
  • Blue cheese, bacon and red onion
  • Green Chilies, cheddar and chorizo
  • Ham and Cheddar
  • Brie cheese and fresh pears
  • Parmesan cheese shavings and fresh, chopped basil leaves

"All happiness depends on a leisurely breakfast."  ~John Gunther
"All happiness depends on a leisurely breakfast." ~John Gunther | Source

Questions & Answers

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    • vespawoolf profile image
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      vespawoolf 4 years ago from Peru, South America

      Rose, thank you for your kind and meaningful comment. I'm glad you're going to try these soufflés! They really aren't difficult and are so worth the extra effort. Have a great day and thanks for the vote and comment.

    • vespawoolf profile image
      Author

      vespawoolf 4 years ago from Peru, South America

      FlourishAnyway, hope you can try these soufflés sometime!

    • rose-the planner profile image

      rose-the planner 4 years ago from Toronto, Ontario-Canada

      I enjoyed the story of your childhood memory with your parents in a French restaurant, it was so sweet. What a wonderful breakfast soufflé recipe. It looks scrumptious and not overly complicated to prepare. Can't wait to try it! Thank you for sharing. (Voted Up). Take care. -Rose

    • FlourishAnyway profile image

      FlourishAnyway 4 years ago from USA

      This looks delicious, and the photos are gorgeous! Now I'm hungry!

    • vespawoolf profile image
      Author

      vespawoolf 4 years ago from Peru, South America

      Rebeccamealey, these breakfast soufflés are great for a special brunch. Hope you can try them! I appreciate the comment and share.

    • vespawoolf profile image
      Author

      vespawoolf 4 years ago from Peru, South America

      Au fait, these breakfast soufflés are perfect for a fancy Sunday brunch. Hope you can try them sometime! Thanks for sharing.

    • rebeccamealey profile image

      Rebecca Mealey 4 years ago from Northeastern Georgia, USA

      These are so cute, and look delicious. These would be nice at breakfast for holiday company. Thanks for sharing! Shared!

    • Au fait profile image

      C E Clark 4 years ago from North Texas

      Love this recipe and going to share it with my followers.

    • vespawoolf profile image
      Author

      vespawoolf 5 years ago from Peru, South America

      Au fait, these souffles are a delicious addition to any meal! I hope you try them sometime. Thanks so much for the votes and comment!

    • Au fait profile image

      C E Clark 5 years ago from North Texas

      Looks so yummy and I'm hungry. Still haven't had my supper since getting home from work. I love soufflés. The ingredients include so many of my favorite things -- this one must be delicious. Voted up and 5 stars!

    • vespawoolf profile image
      Author

      vespawoolf 5 years ago from Peru, South America

      Marcy Goodfleisch, with a hand or stand mixer and a little patience, souffles are actually pretty easy to make and the pride you feel when you pull them out of the oven makes it all worthwhile! Thank you for your kind and supportive words. I know we'll all get through Panda together! I appreciate the vote and comment.

    • Marcy Goodfleisch profile image

      Marcy Goodfleisch 5 years ago from Planet Earth

      I love the way you combine great writing with exquisite recipes. I'm still a bit intimidated by souffles and other exotic dishes, but you're convincing me I can learn! Voted up!

    • vespawoolf profile image
      Author

      vespawoolf 5 years ago from Peru, South America

      ignugent17, I'm glad you found the recipe useful and hope you enjoy it as much as we do! It seems so elegant and yet it's pretty quick and easy to put together. Thnks so much for the vote, pin and comment.

    • profile image

      ignugent17 5 years ago

      Souffle is a French dish. I have additional information besides the recipe.

      I have an Italian friend who invited us for breakfast and she prepared this kind of dish and I liked it but I am just too shy to ask for the recipe. Now I am very happy to see that you shared this hub. I also like this dish because it is forgiving unlike other recipes they don't forgive if you over beat the eggs. Thanks vespawoolf. :-) Voted up, useful and pin it.

    • vespawoolf profile image
      Author

      vespawoolf 5 years ago from Peru, South America

      RTalloni, thank you for taking the time to comment. I hope you have the opportunity to try the souffle!

    • RTalloni profile image

      RTalloni 5 years ago from the short journey

      I'm still smiling at your intro, and this recipe looks fabulous!

    • vespawoolf profile image
      Author

      vespawoolf 5 years ago from Peru, South America

      Peggy W, thank you for your comment. Enjoy the souffles!

    • Peggy W profile image

      Peggy Woods 5 years ago from Houston, Texas

      We also like souffles but never thought of making individual ones using a muffin pan. I liked the sound of all of the variations you mentioned. Will have to make some soon! Voted useful, interesting and SHARING.

    • vespawoolf profile image
      Author

      vespawoolf 5 years ago from Peru, South America

      Claudia Tello, these souffles are very versatile and yummy. Thank you so much for stopping by!

    • Claudia Tello profile image

      Claudia Tello 5 years ago from Mexico

      Bacon, eggs and spinach go very well together and they look beautifully presented in your mini soufflés. Great idea for a special breakfast or even as nibbles when entertaining.

    • vespawoolf profile image
      Author

      vespawoolf 6 years ago from Peru, South America

      I hope you enjoy them, moonlake!

    • moonlake profile image

      moonlake 6 years ago from America

      They look really good. Will have to try them. Thanks for sharing. Vote up.

    • vespawoolf profile image
      Author

      vespawoolf 6 years ago from Peru, South America

      Nice to meet a fellow breakfast lover! Please let me know what you think and thank you for stopping by.

    • barbergirl28 profile image

      Stacy Harris 6 years ago from Hemet, Ca

      I have had souffles in the past but I have never actually attempted to make them. This doesn't look all that difficult so I am definitely going to give this a try. After all, I am all for a good breakfast. It is my favorite meal of the day!

    • vespawoolf profile image
      Author

      vespawoolf 6 years ago from Peru, South America

      Thank you for your feedback, ElizaDoole! I hope you enjoy the souffle recipe, as well. It's always nice to hear from you.

    • ElizaDoole profile image

      Lisa McKnight 6 years ago from London

      This sounds like an amazing breakfast recipe. Thanks for posting I will get back here when I try it. Still loving the mulligatawny soup recipe too :)

    • vespawoolf profile image
      Author

      vespawoolf 6 years ago from Peru, South America

      Thank you for dropping by, midnightbliss!

    • midnightbliss profile image

      Haydee Anderson 6 years ago from Hermosa Beach

      I just ate brunch, but after reading your hub I'm hungry again. Yumm! Thanks for sharing.

    • vespawoolf profile image
      Author

      vespawoolf 6 years ago from Peru, South America

      It's always nice to hear from you, IndieJoe!

    • IndieJoe profile image

      IndieJoe 6 years ago

      You had me at eggs, spinach and BACON. Thanks for demystifying the souffle. This is a keeper.

    • vespawoolf profile image
      Author

      vespawoolf 6 years ago from Peru, South America

      Thank you for commenting, Just Ask Susan. Please drop by again and let me know what you think of the souffles!

    • Just Ask Susan profile image

      Susan Zutautas 6 years ago from Ontario, Canada

      Oh wow this looks delicious! I can't wait to try this recipe.

    • vespawoolf profile image
      Author

      vespawoolf 6 years ago from Peru, South America

      I agree...it's a winning combination. Thank you for dropping by, Lilleyth!

    • Lilleyth profile image

      Suzanne Sheffield 6 years ago from Mid-Atlantic

      Oh my goodness that makes me hungry! Anytime I see bacon or spinach in a recipe I have to try it.

    • vespawoolf profile image
      Author

      vespawoolf 6 years ago from Peru, South America

      Thank you for stopping by, Shannon Paigah. Enjoy the souffles!

    • vespawoolf profile image
      Author

      vespawoolf 6 years ago from Peru, South America

      Thank you for your kind words, Victoria Lynn. I also enjoy your hubs and recipes and look forward to more!

    • Shannon Paigah profile image

      Shannon Paigah 6 years ago from Irvine, CA

      Looks delicious! I know what I'm having for breakfast this weekend. Thank you!!

    • Victoria Lynn profile image

      Victoria Lynn 6 years ago from Arkansas, USA

      /Wow, this looks incredible. I've never made souffle. I love bacon and spinach. I really like this hub. I loved how you started so creatively, like you were writing a novel or short story. Awesome and many other votes!

    • vespawoolf profile image
      Author

      vespawoolf 6 years ago from Peru, South America

      You're welcome! Thank you for visiting and for your comment, flashmakeit.

    • flashmakeit profile image

      flashmakeit 6 years ago from usa

      Tasty treat! I just love spinach so thanks for the idea and recipe.

    • vespawoolf profile image
      Author

      vespawoolf 6 years ago from Peru, South America

      Thank you for your nice comment, randomcreative!

    • vespawoolf profile image
      Author

      vespawoolf 6 years ago from Peru, South America

      I agree about the bacon. It's hard to resist! It's always nice to hear from you, alocsin. Thanks for dropping by.

    • randomcreative profile image

      Rose Clearfield 6 years ago from Milwaukee, Wisconsin

      That looks delicious and so elegant! I'm sure that this recipe always impresses people. Thanks for sharing.

    • alocsin profile image

      alocsin 6 years ago from Orange County, CA

      Wow, all these recipes you're coming up with. I like the bacon in this one. Voting this Up and Useful.

    • vespawoolf profile image
      Author

      vespawoolf 6 years ago from Peru, South America

      Thanks, jenubouka for your meaningful and cheerful words! Souffle really is a lot easier than most imagine.

    • profile image

      jenubouka 6 years ago

      What a great step-by-step recipe and pictures! Some cooks fear this dish, however you make it seem painless. I love your story and the ingredients are classic! Yum, where is that button!!

    • vespawoolf profile image
      Author

      vespawoolf 6 years ago from Peru, South America

      Thank you for commenting, Maddie Ruud. They're not as difficult to make as one might think and they make a delicious breakfast!

    • Maddie Ruud profile image

      Maddie Ruud 6 years ago from Oakland, CA

      Yum, yum! I'm a sucker for a good soufflé. I never thought to make them for breakfast, though!

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