Cheese soufflé made from 4 different cheeses, sausage and eggs makes the best breakfast casserole of all time! I love it so much and keep going back for more!
Well, I don’t even know what I need to say about this one other than, it’s pure cheese, folks, and I’m not talking about my jokes. Ohhhhh, whomp whomp. Haha, I couldn’t help it.
This is a very old recipe from my family that for once isn’t my mom’s. In fact, I’m not even sure if she makes it at all. But we eat it when we visit my aunt and when I say eat it, I mean, DEVOUR IT.
I know, it looks unassuming and no, I don’t have any idea how I’ll convince you to try it, but you must. You really, really must, because it is the most melt in your mouth breakfast casserole you’ll ever consume. And best of all, you can easily change it to your own liking. Pepper jack cheese? Great idea. Bacon or ham? Bring it on.
This is going in your recipe box, and you’ll be making it until the cows come home. Or so my ancestors would have said.
What Ingredients Are Needed for a Cheese Soufflé?
You’ll be hitting your cheese and dairy sections at the grocery store for this one! For the cheeses, I like to buy them in bricks and grate it on my own. They melt together so much better than the pre-shredded cheese. And you know I always go with Tillamook! Here is your grocery list:
Monterey Jack Cheese
Cheddar Cheese (sharp)
Cottage Cheese (full fat, low fat or fat free all work great)
The measurements for each ingredient can be found in the recipe card below.
How to Make a Cheese Soufflé
The steps for making a breakfast cheese soufflé are few and simple. It only takes about 10 minutes to prep and then 50 minutes to bake. Here are the basic steps:
Spread half of the melted butter in your baking dish and be sure to brush the sides with the butter as well.
Combine all the ingredients (including the remaining butter) in a large bowl and stir it well.
Pour into the prepared baking dish.
Bake. It should be golden and a knife poked in the middle comes out clean.
The instructions can also be found in the recipe card down below.
It really doesn’t get better or more cheesy than this! As I mentioned earlier, it’s totally customizable to your liking. You can swap the protein or omit it, change the cheese, or throw in some of your favorite add-ins.
Protein: bacon, ham, steak
Cheese: pepper jack & cheddar, monterey jack and swiss, really any combination of a good grate-able cheese would work great
Add-ins: mushrooms, peppers, onions, spinach – be sure all are sauteed beforehand, you don’t want to add any extra moisture
What is a Soufflé?
A soufflé is a baked egg-based dish that originated in France. Depending on what is added to it, it can be either sweet or savory.
Can Monterey Jack Soufflé Be Made Ahead?
You can make the soufflé, cover it and store it in the refrigerator until ready to bake for up to a day ahead of time.
You can also bake it and cool it completely. Then cover with foil and store in the refrigerator until ready to heat and serve. See section below for reheating instructions.
How Do You Reheat Breakfast Casserole?
Heat oven to 375. Cover casserole with foil and heat for 30 minutes.
How Long Will Cheese Soufflé Keep?
Soufflé will keep in the refrigerator for 2-3 days.
What to Eat with Cheese Soufflé?
If you’re like me, savory breakfast casseroles should always be eaten with some good salsa. We have a few homemade salsas that would be great with this recipe:
I also like to balance a savory breakfast with a little something sweet. A good muffin or smoothie just makes my soul happy!
You could also keep it really simple with a banana or some fresh berries!
Cheese cheese and more cheese! This might be the most cheese used in any of my recipes. I’ll have to investigate. That being said, that should be enough reason for anyone to give this breakfast cheese soufflé a try! Then you have to leave a comments telling me how many servings you had!
More Savory Breakfast Recipes:
The Most Delicious Monterey Jack Soufflé
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Prep Time: 10 minutesCook Time: 50 minutesTotal Time: 1 hour
1 Pound Sausage cooked (or bacon, chopped, or ham, diced)2 Cups Monterey Jack Cheese shredded *see note3 Cups Cheddar Cheese sharp, shredded1 Cup Mozzarella Cheese shredded1/2 Cup Milk1 1/2 Cups Flour1 1/2 Cups Cottage cheese9 Eggs lightly beaten1/3 Cup Butter melted1 Can Green Chiles small, dicedUS Customary – Metric
Spread 1/2 of the melted butter in a 9×13 pan. (be sure to cover sides too)In a large bowl, combine the remaining ingredients and stir well.Pour into a 9×13 pan.Bake at 375 for 50 minutes or until golden and knife inserted comes out clean.
*Note Try using different cheese combinations like pepper jack and cheddar, for example
to reheat, cover with foil and reheat in a 375 degree oven for about 30 minutes
The Most Delicious Monterey Jack Soufflé
Amount Per Serving (1 cup)
Calories from Fat 333
% Daily Value*
Fat 37g57%Saturated Fat 19g119%Trans Fat 1gCholesterol 223mg74%Sodium 858mg37%Potassium 250mg7%Carbohydrates 16g5%Fiber 1g4%Sugar 3g3%Protein 29g58%
Vitamin A 911IU18%Vitamin C 3mg4%Calcium 452mg45%Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.
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