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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.
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


  • Oven


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


  • 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.


  • 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.


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