Bacon & Spinach Souffle


When I found out that this month's First on the First theme was soufflé, I was pumped because that has been a recipe on my bucket list for at least a year. I had never eaten soufflé, so I have no clue why I put it on the list to begin with, but it was something that intrigued me enough to try, so there it sat…and sat, and sat some more. When I finally made this dish (on Halloween…yes, I waited until the last minute), I didn't want to make a huge dish of soufflé since there is only the 2 of us and I wasn't sure how well it would re-heat, so I got to searching and found this base recipe for soufflé for 2. Perfect! I added bacon, because what goes better with eggs than bacon? Paired with a side salad, and this was the perfect light dinner, which left a lot of room for snacking on leftover candy!

1 1/2 tablespoons Butter
Non-stick Cooking Spray
1 1/2 tablespoons Flour
1/2 cup Milk (I used almond milk)
2 eggs, separated
1/4-1/3 cup Grated Cheese (I used swiss)
3-4 Bacon Slices, cooked and crumbled
1/4 cup Spinach Leaves, chopped
2 tablespoons Grated Parmesan Cheese
1/2 teaspoon Ground Mustard
1/4 teaspoon Salt
1/4 teaspoon White Pepper (I used black)
1/4 teaspoon Cream of Tarter, optional (I used it) 

Preheat the oven to 425 degrees. Grease 2 1-cup soufflé dishes/ramekins and dust with the parmesan cheese. In a small saucepan over medium-low heat, melt the butter. Add the flour and cook, stirring constantly, for 3 minutes. In the meantime, heat the milk in the microwave for 30 seconds. Whisk the milk into the flour mixture, stirring, until thickened. In a small bowl, whisk together the egg yolks, mustard, salt, and pepper ad add to the sauce mixture, whisking steadily to avoid scrambling the eggs. Stir in the cheese, melt, and mix thoroughly. Mix in the spinach and bacon and allow to cool at room temperature. Meanwhile, beat the egg whites to medium stiff peaks. If you aren't using a copper egg bowl (I didn't because I had no clue that was even a thing), add the cream of tartar. Thoroughly fold 1/3 of the egg whites into the sauce mixture. Once they are combined, fold in the remaining egg whites. Pour the mixture into the two prepared soufflé dishes and place in the oven. Reduce the heat to 375 degrees and bake for 30-35 minutes, depending on how well done you like your soufflés (30 minutes was perfect for us). Do not open the oven for the first 20 minutes!!

SOURCE: Adapted from


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