Egg Souffle Recipe

This egg souffle is a fantastic brunch recipe that will wow whoever you serve it to! It's light and fluffy and full of flavor. It feels like you are eating a cloud! You can also prep most of the components ahead of time and then, assemble and bake the day you plan to serve it! 

It's a perfect special occasion egg dish that would work for Mother's Day, Easter, or Christmas morning too! 

If you would like an egg bake recipe that also has incredible texture, much like a souffle, where the whole thing can be prepped a day ahead then you must try either my Easy Egg Bake Casserole or my Puffy Egg Bake Casserole. 

Baked Egg Souffle Casserole in one dish

Why You Will Love This:

  • An egg souffle, made at home, already has a WOW factor, but when you see how easy it comes together you will love it even more!
  • The souffle has 3 components, the bechamel sauce, the egg yolks, and the egg whites which makes this egg bake taste so delicate and sophisticated
  • The fresh dill gives a wonderful freshness to the richness of the souffle
  • For another eggy brunch dish that is even easier, try my Dutch Baby Pancake Recipe

Vertical image of a breakfast souffle in a white casserole dish

Make-Ahead Tips:

You can make the bechamel sauce a day ahead, and separate the eggs, keep them refrigerated, and then all you have to do the next day is whip the egg whites, assemble the souffle and bake!

Covered bowl of bechamel sauce

A souffle That won't collapse!

The other nice thing about baking a souffle in a casserole dish is the fact that it doesn't have far to fall. Unlike a chocolate souffle or a cheese souffle that is baked in tall ramekins, and can deflate quickly, the "casserole souffle" stays puffed up for quite a bit of time. At least long enough to serve all your guests!

Watch the Video Demo of This Egg Souffle Below!


Step#1: Make the Bechamel Sauce

The bechamel sauce is easy to make and requires basic ingredients like butter, flour, milk, salt and pepper, and garlic. It's the same sauce that is used in other "fan favorites" like my Chicken and Mushroom Crepes and my Creamy Sundried Tomato Pasta.

Adding the Cheese

As it thickens you'll add the cheese to melt. I love using goat cheese in this because it provides a hint of flavor without being overpowering. 

a person making bechamel sauce in a skillet

Step#2: Whisk the Egg Yolks

Then you'll separate the eggs, whisk the egg yolks together and then add the fresh dill. I add the yolks in a large bowl knowing that I'll use the same bowl to ultimately combine all the souffle components (the bechamel sauce and the egg whites) so it should be large enough to hold the volume.  

a person whisking egg yolks in a clear bowl

Step#3: Beat the Egg Whites

Beat the egg whites until fluffy and stiff. To prevent the whites from deflating, which can cause your souffle to fall, add ½ teaspoon of fresh lemon juice to the whites to stabilize them while whipping. Or you can also use ¼ teaspoon of cream of tartar too. 

a person showing light fluffy egg whites

Step#4: Combine the Components

The bechamel sauce will thicken in the refrigerator if you've made it the day before, but don't worry it will thin out once you combine it with the egg yolks. Whisk the two together until smooth then set aside while you beat the egg whites. 

adding bechamel sauce to the egg yolk mixture
Adding the bechamel sauce to the egg yolk mixture

Folding in the Whites

  • Gently fold in the egg whites to the egg yolk/bechamel mixture with a spatula being careful not to overmix or you could deflate the egg whites and lose all the volume for your souffle.
  • While folding in the egg whites also be sure to reach down into the bottom of the bowl to bring the yolks up to the top to make sure they are being incorporated into the whites and aren't collecting in a pool at the bottom. 
folding in egg whites to the egg yolk mixture
Folding the egg whites into the egg yolk and bechamel sauce mixture

Step#5: Bake

Transfer the souffle mixture into a casserole dish that measures 9" x 12" and is deep enough (3" or so) to hold the mixture. It also helps if the casserole has been greased well with baking spray. I find the baking spray works better than butter for an effortless release of the eggs. 

Transferring souffle mixture to a casserole dish
Transferring the souffle mixture to a casserole dish

What To Serve with the Egg Souffle?

a plate with a serving of an egg souffle and home fries on a white plate

The texture is so light and delicious and makes such an impression! You could also substitute the goat cheese for swiss cheese and the dill for any other light flavored herbs like chives, tarragon, or parsley. 

Egg Souffle in a White Casserole Dish

Reheating Leftovers:

  • It also reheats well the next day in case you have any leftovers! Unlike a regular souffle, this souffle can last a day, after it's baked, in the refrigerator if you don't eat it all.
  • But we rarely have that problem! Just pop it in the microwave and heat at 1:00 intervals until warmed through. 

a Scoop of a Breakfast Egg Souffle on a plate with a fork and homefries in the background


Egg Souffle in a White Casserole Dish

Egg Souffle Recipe

Yield: serves 6
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes

A delicious egg souffle that makes for a wonderful baked casserole for a brunch or special occasion breakfast! Light, and fluffy, and full of flavor.


  • 4 tablespoon (60g) unsalted butter
  • 4 tablespoon (30g) all-purpose flour
  • 2 ¼ cups (535ml) of whole milk
  • ¾ teaspoon (3.75ml) salt
  • Freshly cracked pepper to taste
  • 1 clove garlic, minced
  • 3.5 ounce (100g) of crumbled goat cheese
  • 10 eggs, separated into yolks and whites
  • ¼ cup (60ml) of fresh dill, chopped
  • 1 teaspoon (5ml) fresh lemon juice


  1. Preheat oven to 350F (175C).
  2. Spray an oven-safe casserole with baking spray and distribute it well with a pastry brush or paper towel. The casserole should measure 9”x 12” and is at least 3 inches (7.6cm) deep (23cm x 30cm)
  3. In a large skillet melt the butter, then add the flour. Whisk to combine and form a paste. Cook paste for 1 minute.
  4. Slowly whisk in the milk, and simmer to thicken until it coats the back of a spoon. Add the salt and pepper and minced garlic. Then add the goat cheese. Stir until cheese melts. Set aside to cool.
  5. Place the egg yolks in a large bowl, (you will use this bowl to fold in the egg whites so it should be large enough to hold both) whisk the yolks together. Then add the dill, whisk to combine.
  6. Then add the bechamel sauce to the egg yolk mixture until smooth then set aside while you beat the egg whites. 
  7. Transfer egg whites to the bowl of an electric mixer. Add the lemon juice. Or you could also use ¼ teaspoon (1.25ml) of Cream of Tartar. Whip on high until stiff peaks form. 
  8. Fold the egg whites, in stages, into the egg yolks., making sure they are incorporating well, and no egg yolk is left at the bottom of the bowl, fold it over to the top consistently to assure they are getting incorporated with the whites.
  9. Transfer the mixture to the prepared casserole. Bake on the lower rack of your oven (to avoid too much browning) for 30-35 minutes. Serve immediately.


You can make the bechamel sauce ahead of time. Cover and refrigerate. You can also separate the eggs, whisk the yolks with the dill, cover, and refrigerate.

Then the day of all you have to do is whip the egg whites, assemble and bake.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 601Total Fat: 24gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 378mgSodium: 298mgCarbohydrates: 69gFiber: 2gSugar: 5gProtein: 26g

To get my Easy Summer BBQ Menu!

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    1. Sure I would just use a good Gluten Free flour that has a cup for cup ratio so you don't need to adjust the quantity. My favorite brand is Cup4Cup Gluten Free flour. It's great also in my Blueberry Waffle Recipe too!

    1. LOL! Aww I'm so glad she enjoyed it! You can tell her it's one of my favorites too! 🙂

  1. Two questions: Have you cut this recipe in half for a smaller breakfast? And why couldn't you mix the yolks & bechamel sauce the day before and just fold in the egg whites at the last minute?

    1. Yes of course you could absolutely do that 🙂 Sorry, this is in the notes section of the recipe, but I like to keep the yolks and the bechamel sauce refrigerated separately otherwise if the bechamel sauce is the least bit warm, it will start to "cook" the eggs. Best to keep them separated and mix right before folding in the whites. I hope you enjoy!

    1. Oh sure I would add it to the base of the souffle, chopped in pieces, and then fold in the whites 🙂 Hope you enjoy!

  2. Thank you for this menu, Beth. Our Easter Brunch review was so well received that I plan to make the Egg Soufflé again for tomorrow morning!

    I hope you know how much I appreciate your hard work and sharing of these
    delicious recipe🤗

    Wishing you a lovely Mother’s Day!

    Karen in VA

    1. Aww thank you Karen! I'm so glad the souffle was a hit and you'll be making it again! Happy Mother's Day to all the mother's in your life too! Enjoy the day!

  3. The actual recipe "Instructions" do not direct when to add the bechamel. However if you read through the whole post you will figure it out.

  4. Hello Beth. Thank you for another wonderful recipe. I made this for Easter and oh my goodness, it was a HUGE hit. Everyone raved!!! We now have a new favorite! :)Doreen

  5. You do not show any pictures of it with the bechamel saucee, but I am assuming that this souffle is served with bechamel on it.

    1. Oh no it's actually baked inside of it 🙂 The video will show you how. But I can add more pictures too! 🙂