Description

These Soufflé Egg Breakfast Bowls are a delicious and elegant way to start your day, combining fluffy baked eggs with creamy cottage cheese and melted Gruyère. Topped with savory bacon, chicken sausage, avocado, and fresh salsa, they offer a perfect balance of protein and flavor. The water bath baking method creates a light, custardy texture for a perfect soufflé every time.

Ingredients

Scale

Protein & 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

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Instructions

Preheat the Oven: Preheat your oven to 300°F (150°C) to ensure it’s adequately heated for baking the soufflé bowls.
Prepare Bowls: Spray four 2-cup glass oven-safe containers with nonstick spray to prevent sticking and make serving easier.
Make Egg Mixture: In a blender, combine the eggs, cottage cheese, 1 cup of shredded Gruyère cheese, cornstarch, hot sauce, salt, and freshly ground pepper. Blend until the mixture is smooth and well incorporated.
Divide Mixture: Evenly pour the blended egg mixture into the prepared bowls, filling each about halfway.
Top with Cheese: Sprinkle the remaining 1 cup of Gruyère cheese over the top of the egg mixture in each bowl to create a cheesy crust.
Prepare Water Bath: Place the bowls into a larger baking pan. Carefully pour hot water into the pan until it reaches halfway up the sides of the bowls. This water bath will help cook the soufflés gently and evenly.
Bake: Bake the soufflés for 30 to 35 minutes or until they are set in the center and have developed a golden brown top.
Serve: Remove the bowls from the water bath. Top each soufflé with the diced bacon, cooked chicken sausage, diced avocado, salsa, green onions, and any additional optional toppings such as black beans, corn, or sour cream. Enjoy your hearty and flavorful breakfast bowls!

Notes

Using a blender ensures a smooth egg mixture, which creates the fluffy texture typical of a soufflé.
The water bath keeps the eggs from curdling and promotes even cooking for a creamy texture.
You can swap Gruyère for sharp cheddar if preferred for a different flavor profile.
Feel free to add other breakfast proteins like ham or turkey sausage according to your taste.
These bowls can be made ahead and reheated gently in the oven to preserve texture.