• Skip to main content
  • Skip to primary sidebar
Katie's Cucina
  • Home
  • About
    • Contact Me
    • FAQS
    • Privacy Policy
    • Accessibility Statement
    • Collaborate
  • Recipes
    • Appetizer
    • Asian
    • Breakfast
    • Bread
    • Comfort Food
    • Dairy Free
    • Dessert
      • Cookies
      • Ice Cream
    • Drinks
      • Smoothie
    • gluten free
    • Greek
    • Grilling
    • Holiday
      • Christmas
      • Halloween
    • Instant Pot
    • Italian
    • Katie Original
    • Main Dish
      • Beef
      • Chicken
      • Pork
      • Sausage
      • Turkey
      • Pizza
    • Mexican
    • One Pot Meal
    • Polish
    • Salad
      • Dressing
    • Sandwich
    • Seafood
      • Shrimp
    • Side Dish
    • Slow Cooker
    • Soups and Stews
    • Vegetarian
  • Travel
menu icon
go to homepage
  • Home
  • Recipe Index
  • About Me
  • Contact
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Contact
×

Katie's Cucina » Recipes » Breakfast

Leek and Cheddar Egg White Souffle

Published: Dec 14, 2012 · Modified: Oct 4, 2022 by Katie · This post may contain affiliate links

Sharing is caring!

60 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe
Red ramekin with a cheddar egg soufle on a white plate with two slices of toast with butter.

Leek and Cheddar Egg White Souffles make for a fancy breakfast or brunch. This recipe is made with fresh ingredients, is gluten free, and is made in about a half hours time.

Leek and Cheddar Egg White Souffle

I worked on perfecting my Leek and Cheddar Egg White Souffle recipe after months of testing. I was first inspired to create this recipe after eating the most amazing Leek and Cheddar Egg White Souffle at Food Blog Forum Orlando back in March. I had not one but two of these little gems. I’ve never been a fan of souffles or quiche. Only because they always contained yolk and I’m kind of a yolk hater. But when the fine folks at Disney created a breakfast treat using egg whites I was in heaven!

Since then I have created a tomato, spinach, and feta egg white souffle recipe and an egg white and chive souffle recipe. I love a good egg souffle recipe these days.

Leek and Cheddar Egg White Souffle

Directions

  • Preheat oven to 350 degrees Fahrenheit.
  • In a saute pan over medium heat, begin to saute thinly sliced leeks until lightly golden brown (about 10 minutes).
  • While leeks are cooking, using two bowls, crack and divide egg yolk from white. Each bowl should have four egg whites. Add salt and pepper to each bowl, and beat the egg whites well until bubbles start to form (about 1 minute).
  • Lightly grease the two ramekins with cooking spray. Pour egg whites into individual ramekins. Gently mix-in the sauteed leeks and top each ramekin with two tablespoons shredded cheddar.
  • Bake for 20 minutes until the tops of the souffles are golden brown. Serve and enjoy.

FAQs

How many people does this egg souffle recipe feed?

I created this recipe to feed two adults; however, you can easily double or triple the recipe.

Do I need to use individual ramekins for this recipe?

Yes, I like to use the individual ramekins when making an egg souffle. It helps with the puffiness and of course gives a cute presentation.

What can you do with egg whites?

Whenever I have leftover egg whites I will make a souffle or in most recent times make my Instant Pot Egg Bites.

How long can I keep egg white in fridge?

You can keep egg whites out of the shell but in a sealed container for 2 days. After that you can freeze the egg whites in a freezer bag or container for up to 3 months.

Can I freeze leftover egg souffles?

Yes, you can freeze any leftover egg souffles. Just make sure to take them out of their ramekins. Place in a freezer bag and/or container. Label and store for up to 3 months in the freezer.

How do I reheat leftover frozen egg souffles?

You can reheat the leftovers by place them on a microwave safe dish and heat in the microwave in 30 second increments.

Leek and Cheddar Egg White Souffle

Time Savings Tips

Here are a few of my time saving tips

  • Egg Whites – You can use liquid egg whites verse farm fresh eggs. Each ramekin should have ¼ cup liquid egg white in place of the fresh eggs.
  • Eggs – Don’t like egg whites? Use traditional eggs. You can use liquid eggs or whole eggs.
  • Beat the Eggs – Giving the egg whites a good beating is the key to this dish. Most people won’t thing to whisk egg whites but you must do it for a souffle!
  • Prep Ahead – Saute leeks the night before to make this a quick cooking breakfast in the morning.
  • Cheese – Buy pre-shredded cheese to save time from needing to manual shred cheese.

Recipe Notes:

I must note that I’ve only made this dish in individual ramekins and 2 servings at a time. When your baking them, they puff up–way over the ramekin, but once you pull them out of the oven they begin to sink.

Upon your first forkful you’ll see the steam billow out of the souffle. Be careful not to burn your mouth! My husband and I were guilty of this on multiple occasions. I found that it cooled much quicker when I pulled the souffle out of the ramekin. Either way you decide to eat it I’m sure you’ll fall in love with my egg souffle recipe as much as I have.

Brunch Recipes

Leek and Cheddar Egg White Souffle

Craving more breakfast recipes? Try some of my favorites…

  • Breakfast Potatoes
  • Apple Cinnamon Buttermilk Pancakes
  • Baked Bacon
  • Blueberry Granola Yogurt Parfait
  • Fruit Kabobs
  • Spicy Bacon Bloody Marys

Love Leeks? Try these recipes…

  • Leek & Cheddar Dip
  • Corned Beef Hash and Eggs
  • Sauteed Green Beans & Leeks
  • Cauliflower-Leek Puree

If you make this egg white souffle recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Red ramekin with a cheddar egg soufle on a white plate with two slices of toast with butter.

Leek and Cheddar Egg White Souffle

Leek and Cheddar Egg White Souffles make for a fancy breakfast or brunch. This recipe is made with fresh ingredients, is gluten free, and is made in about a half hours time.
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2
Calories: 238kcal
Author: Katie

Equipment

  • Oven

Ingredients

  • ¼ cup Leeks thinly sliced
  • 2 tablespoon Butter
  • 8 Eggs, yolks removed
  • 4 tablespoon Shredded Cheddar Cheese divided
  • Cooking Spray
  • Salt & Pepper to taste

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • In a saute pan over medium heat, begin to saute thinly sliced leeks until lightly golden brown (about 10 minutes).
  • While leeks are cooking, using two bowls, crack and divide egg yolk from white. Each bowl should have four egg whites. Add salt and pepper to each bowl, and beat the egg whites well until bubbles start to form (about 1 minute).
  • Lightly grease the two ramekins with cooking spray. Pour egg whites into individual ramekins. Gently mix-in the sauteed leeks and top each ramekin with two tablespoons shredded cheddar.
  • Bake for 20 minutes until the tops of the souffles are golden brown. Serve and enjoy.

Notes

  • You can use liquid egg whites verse farm fresh eggs. Each ramekin should have ¼ cup liquid egg white in place of the fresh eggs.
  • Saute leeks the night before to make this a quick cooking breakfast in the morning.

Nutrition

Serving: 1g | Calories: 238kcal | Carbohydrates: 3g | Protein: 18g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 48mg | Sodium: 407mg | Potassium: 216mg | Fiber: 1g | Sugar: 1g | Vitamin A: 706IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
  • Sausage and Egg Casserole
  • Yogurt with Granola
  • Cinnabuns
  • Air Fryer Breakfast Potatoes

Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!

« Chewy Chocolate Cherry Cookies
Feta Cheese Mashed Potatoes »

About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. addie | culicurious

    December 18, 2012 at 12:04 pm

    yum, what a great idea. I have a few recipes that take me several tests. They always end up being some of the best 😉

    Reply
  2. Maeghan

    December 15, 2012 at 10:15 am

    This sounds wonderful! I think I may make this as a treat for myself once the holiday madness is over!

    Reply
    • Katie

      December 18, 2012 at 9:25 am

      Do it! You won’t be disappointed Maeghan!

  3. Cathy @ Noble Pig

    December 14, 2012 at 3:32 pm

    It the perfect little mini pot meal!!

    Reply
    • Katie

      December 14, 2012 at 4:06 pm

      I agree! I like them in mini pots vs one large dish! presentation is everything!

  4. Chung-Ah | Damn Delicious

    December 14, 2012 at 1:29 pm

    Oh my – how fancy, yet so easy! I’ll have to make this at my next brunch get-together – the guets will be so impressed!

    Reply
    • Katie

      December 14, 2012 at 4:03 pm

      That is what I’m talking about!!!

  5. Angie @ Big Bear's Wife

    December 14, 2012 at 11:23 am

    I’m on the hunt for all things breakfast right now for the week of Christmas! I love this! I’m going to love making these!

    Reply
    • Katie

      December 14, 2012 at 4:04 pm

      Angie–these are super close to the ones we had at FBF! I hope you love them as much as I do!!!

  6. Sommer@ASP

    December 14, 2012 at 10:23 am

    Well, that looks like Christmas breakfast to me!

    Reply
    • Katie

      December 14, 2012 at 4:06 pm

      Ha ha this is THE perfect Christmas breakfast (in my opinion)!

  7. Liz @ The Lemon Bowl

    December 14, 2012 at 7:34 am

    I love the simplicity and elegance of this recipe, Katie!

    Reply
    • Katie

      December 14, 2012 at 4:06 pm

      Thanks Liz!

Did you make this recipe? Let me know! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

Featured On

brand logos in collaage; food network, MSN, kitchenaid, country living, world market, etc

Most Popular Recipes

  • Broccoli Casserole with Ritz Crackers
  • Homemade White Gravy
  • Mashed Potato Soup
  • KitchenAid Pasta Recipe

Game Day Eats

  • Slow Cooker Chili Cheese Dip
  • Chili Cheese Nachos
  • Buffalo Chicken Dip
  • Instant Pot Chicken Wings from Frozen

Footer

logos of places Katie's Cucina has been featured on; food network, KitchenAid, Stonyfield, Country LIving, Women's Health, etc.

COPYRIGHT © KATIE'S CUCINA 2009-2022
AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.
PRIVACY POLICY Â· ACCESSIBILITY STATEMENT Â· DESIGN BY GRACE + VINE STUDIOS

60 shares