Description
These Soufflé Egg Breakfast Bowls are a delicious and protein-packed morning meal featuring a fluffy egg and cottage cheese base baked to perfection with Gruyère cheese. Topped with crispy bacon, chicken sausage, fresh avocado, salsa, and green onions, they make a satisfying and flavorful breakfast option that’s easy to prepare and customizable with optional toppings like black beans, corn, and sour cream.
Ingredients
Scale
Protein and Toppings
- 8 slices cooked bacon, diced
- 2 cups cooked chicken sausage or your favorite breakfast protein
- 1 avocado, diced
- 1/2 cup salsa
- 2 green onions, diced
- Optional toppings: black beans, corn, sour cream
Egg Mixture
- 8 whole eggs
- 16 oz tub cottage cheese
- 2 cups shredded Gruyère cheese (or sharp cheddar), divided
- 2 tablespoons cornstarch
- 2-3 teaspoons hot sauce
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Nonstick spray
Instructions
- Preheat the Oven: Preheat your oven to 300°F (150°C) to prepare for baking the soufflé egg bowls.
- Prepare Bowls: Spray four 2-cup glass oven-safe containers generously with nonstick spray to ensure the egg mixture does not stick during baking.
- Make Egg Mixture: In a blender, combine the 8 whole eggs, 16 oz cottage cheese, 1 cup of shredded Gruyère cheese, 2 tablespoons cornstarch, 2-3 teaspoons hot sauce, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground pepper. Blend until the mixture is smooth and well combined.
- Divide Mixture: Evenly pour the blended egg mixture into the prepared bowls, filling each about three-quarters full.
- Top with Cheese: Sprinkle the remaining 1 cup of shredded Gruyère cheese evenly over the top of each bowl’s egg mixture.
- Create Water Bath: Place all the bowls into a larger baking pan. Carefully pour hot water into the pan until it reaches halfway up the sides of the soufflé bowls, creating a water bath to help cook the eggs gently and evenly.
- Bake: Bake the soufflé egg bowls in the preheated oven for 30-35 minutes, or until the soufflés are fully set, puffed slightly, and have a golden-brown top.
- Serve: Remove the bowls from the water bath. Top each soufflé with diced bacon, cooked chicken sausage, avocado, salsa, diced green onions, and any optional toppings such as black beans, corn, or sour cream. Serve immediately and enjoy your delicious breakfast bowls.
Notes
- You can substitute Gruyère cheese with sharp cheddar or your preferred melting cheese for a different flavor.
- Using a water bath ensures even cooking and prevents the soufflé from cracking or drying out.
- Feel free to customize the toppings with any breakfast proteins or vegetables you like.
- Make sure the baking bowls are oven-safe and heatproof before using.
- For a spicier kick, increase the amount of hot sauce or add diced jalapeños.
