Cheese Souffle – a delicious recipe with eggs, mozzarella, black pepper, mustard. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Blend eggs well. Grate cheese. Add 1/3 cup of grated cheese for each egg. Blend well.
2
Add black pepper and mustard. Pour in a souffle dish.
3
Bake at 350 degrees for approximately one hour or until golden brown.
4
For cheese souffle, check with Larousse or any competent French cook, you need to separate the yolks and the whites, mix the yolks in with a roux, add gruyere, whisk the eggs separately to a soft peak, and then layer (or 'fold') but NEVER stir the whites into the cheese and egg mixture, transfer to a well-buttered deep dish, bake immediately at medium heat WITHOUT opening the oven until fully done. Much easier to time in ramikins (10-15 mins, but you'll need to experiment to get it right for your own oven).
374
kcal
Calories
25
g
Fat
4
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 6 whole eggs, 2 cups mozzarella, 1/2 teaspoon black pepper, 1 teaspoon mustard.
Yes, Cheese Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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