I’m typically not a fussy recipe kind of girl. I’m busy, so I need easy recipes that I can use to feed my family quickly (but healthily). But, every once in awhile, I stumble upon an idea that might look a little more complicated that I just can’t resist.
I’ve never tried a savory soufflé before a few weeks ago. I am a huge fan of chocolate soufflés (so much so that this one is my favorite dessert on earth), but I’ve always really thought that these might be a little bit too complicated for a breakfast or brunch.
Let me tell you – I was wrong.
If you’re willing to put in a little extra time (I’m talking 30 minutes) prepping ingredients from scratch, soufflés really aren’t that hard! You just have to follow a particular set of steps to ensure a great recipe.
And these little bites of heaven turned out perfectly. The deep egg flavor is highlighted perfectly with the different notes of cheese and freshness of the broccoli. If you’re a broccoli cheese soup fan, you’ll want to try this one. It would be perfect for a breakfast, but it’s a great lunch or dinner too!
Here’s the recipe…
Three-Cheese Broccoli Soufflé
1/4 cup (1/2 stick) room-temperature butter
4 large eggs
1 head of broccoli, florets removed and upper parts of stem chopped
3 tablespoons flour
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1 1/2 cups whole milk
pinch of salt
1 teaspoon Dijon mustard
1 cup cheddar cheese, shredded
1/4 cup parmesan cheese, grated
2 oz goat cheese, crumbled
Divide 4 eggs into yolks and whites. Let sit at room temperature for at least 15-20 minutes while you prep the rest of the ingredients.
Steam broccoli in a steamer basket over boiling water until very tender. (I prepped mine in the Instant Pot with the steam setting and a quick pressure release after 5 minutes.) Let cool, chop into fine pieces, and set aside.
Butter 4 souffle dishes and set aside. Preheat oven to 375 degrees.
In a saucepan over medium heat, melt the rest of the butter until slightly bubbly. Add in flour, nutmeg, and pepper and stir well for 3-4 minutes, until mixture starts to turn a nutty brown. Whisk in milk (a quarter cup at a time) for 2-3 minutes, until thickened to a gravy consistency and smooth. Add mustard and salt and stir.
Take mixture off of heat and add the cheeses. Stir well. Add in the egg yolks and, again, stir until smooth. Fold in broccoli.
In a separate bowl, beat egg whites until they form stiff peaks. Slowly fold egg whites into remaining ingredients (in 3-4 batches) until no white shows. Be very gentle folding in the whites – only mix until blended.
Gently pour mixture into prepared souffle dishes. Bake at 375 degrees for 35-40 minutes, until tops puff up and center is set. Let cool for 5-10 minutes before serving.
If I am going to make a recipe that requires from-scratch ingredients, I want to make sure they’re the highest quality possible. That’s why I was so happy to stumble upon the happy egg co. recently. These are true free range eggs – hens (which they call ‘girls’ – how adorable is that?) are given 8 acres on farms where they can roam as they please. This results in eggs with a deeper, golden color and a richer flavor. It really comes out in these soufflés – they turned out so rich and yummy with a beautiful color, perfect for a quick breakfast that really packs a flavor punch!
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