Egg Soufflé

Egg Soufflé

Serves 4 to 6

A snap to prepare, this egg dish may not puff up high like a more traditional soufflé, but the light, cheesy cornbread-like texture makes for a truly delicious breakfast and brunch dish.

  • 3 large eggs
  • 1 1/2 cups small curd cottage cheese, low fat or whole
  • 3 tablespoons sour cream, low fat or whole
  • 1 tablespoon evaporated cane sugar, up to 3 tablespoons, or to taste
  • 1/2 cup all-purpose baking or biscuit mix
  • 4 tablespoons (1/2 stick) butter, melted
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Preheat oven to 350°F. Oil or spray a 9 X 9-inch square glass baking dish and set aside. In a medium bowl, beat eggs. Add cottage cheese, sour cream, cane sugar, baking mix, and melted butter. Using a wire whisk beat everything together for 1 minute. Pour batter into prepared dish. Bake for 45 to 50 minutes.

Nutritional Info: 
Per Serving:220 calories (110 from fat), 12g total fat, 7g saturated fat, 135mg cholesterol, 380mg sodium, 14g carbohydrate (1g dietary fiber, 5g sugar), 12g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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