Simple Cheese Soufflé

Simple Cheese Soufflé

Yield: Serves 4


  • ¾ cup liquid egg whites, divided ¾ cup pasteurized egg product, such as Egg Beaters®
  • 1 pkg. (8 oz.) cream cheese, cubed and softened
  • 1 tsp. basil
  • 1 tsp. oregano
  • 1 tsp. thyme
  • ½ tsp. sea salt


1. Preheat the oven to 350 degrees. Prepare ramekins with cooking spray.

2. In a bowl, use a hand-held blender to mix ½ cup of the liquid egg whites until they become frothy. Set them aside.

3. In another bowl, mix ¼ cup of liquid egg white, ¾ cup pasteurized egg product, cubed cream cheese, herbs, and salt. Gently fold in the frothy egg whites.

4. Place ramekins on a baking pan and pour in the egg mixture. Bake for 35-40 minutes until the top is bubbling over and slightly browned.


If using fresh herbs, remember to double the amount and finely chop.

Equipment needed: Measuring cups and spoons, Individual ramekins – 4, Nonstick cooking spray, Bowls – 2, Hand-held blender, Knife, Rubber spatula and Baking pan

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