Egg White Soufflé is the perfect fancy easy individual breakfast to make at home. Multiply this recipe to make a large amount for your friends and family for your next breakfast or brunch.
In a bowl, whisk together egg whites until bubbles appear. Then add in the 2% milk, chives, and salt and pepper.
Coat ramekins with cooking spray. Then pour in the egg white mixture, and top each ramekin with one tablespoon white cheddar cheese.
Bake for 400 degrees for 20 minutes until golden brown on top and egg whites have risen. Enjoy immediately, or cool to room temperature and reheat the next day to eat!
Notes
Vegetables - You can add a wide variety of finely chopped vegetables into this egg white souffle. I like to sometimes add minced onion, zucchini, bell peppers, and even mushrooms.
Larger Servings - Double even triple this recipe to make additional souffles for friends and family.
Egg Whites - Simplify the process and use boxed liquid egg whites.