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.
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.
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
I created this recipe to feed two adults; however, you can easily double or triple the 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.
Whenever I have leftover egg whites I will make a souffle or in most recent times make my Instant Pot Egg Bites.
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.
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.
You can reheat the leftovers by place them on a microwave safe dish and heat in the microwave in 30 second increments.
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
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…
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!
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Leek and Cheddar Egg White Souffle
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
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addie | culicurious
yum, what a great idea. I have a few recipes that take me several tests. They always end up being some of the best 😉
Maeghan
This sounds wonderful! I think I may make this as a treat for myself once the holiday madness is over!
Katie
Do it! You won’t be disappointed Maeghan!
Cathy @ Noble Pig
It the perfect little mini pot meal!!
Katie
I agree! I like them in mini pots vs one large dish! presentation is everything!
Chung-Ah | Damn Delicious
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!
Katie
That is what I’m talking about!!!
Angie @ Big Bear's Wife
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!
Katie
Angie–these are super close to the ones we had at FBF! I hope you love them as much as I do!!!
Sommer@ASP
Well, that looks like Christmas breakfast to me!
Katie
Ha ha this is THE perfect Christmas breakfast (in my opinion)!
Liz @ The Lemon Bowl
I love the simplicity and elegance of this recipe, Katie!
Katie
Thanks Liz!