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Cheese Souffle AKA Omelet i a souffle dish with a red handle spoon

Cheese Omelet AKA Cheese Souffle

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This Cheese Omelet was one of my mom’s go-to Lenten recipes. Not a typical Omelet, it’s absolutely delicious, and simply made from eggs, cheese and bread!

Though more like a Cheese Souffle than an omelet, the egg whites are whipped separately to give a delightful lightness to this easy recipe.

Cheese Souffle AKA Omelet in a casserole dish

Cheese Omelet AKA Cheese Souffle

Most of my recipes can be found in binders, all printed off the computer over the past 15 years or so.  But I have a few treasured note cards in my recipe box, in my mom’s handwriting. This Cheese Omelet is one of those. It comes out every Lent when a meatless meal is needed.  A mixture of cheese, eggs, and bread, it is simple and tasty.  Not quite and omelet, not quite a soufflé recipe, but quite delicious.

Bite of cheese souffle on a red handled fork on a plate

What’s the Difference Between a Souffle and an Omelet?

A French Souffle Recipe is an egg dish with whipped egg whites and egg yolks combined with other ingredients to make either a savory or sweet dish. This Cheese Omelet definitely fulfills the souffle definition.

On the other hand, an omelet is also an egg dish, but can be made in a couple different ways. An omelet, or omelette, is made of beaten eggs, sauteed in oil or butter, then folded over other ingredients like cheese, meats, herbs and/or vegetables. Unlike scrambled eggs, the mixture is not stirred while cooking. A French omelet is made by a special technique where eggs are stirred with a fork while cooking and the pan is also shaken. This results in a fluffier consistency, and is removed from the heat slightly underdone.

Upon further investigation, there are four categories of omelets: American, French, Frittata and Souffle. So it all makes sense now!

How to Make a Cheese Souffle

  • Slice your bread into 3/4 to 1-inch pieces, leaving crusts on. Use a hearty bread so it does not completely disintegrate when the milk is added. My mom used sandwich bread when making this cheese souffle recipe, so it is an alternative.
  • Make sure to butter the bread before slicing.
  • As with meringue, make sure your bowls and utensils are grease free before beating the whites. Even a speck of egg yolk contaminating the whites will prevent them from whipping properly.
  • Whip the whites until they’re white and fluffy, then use a rubber spatula to gently fold them into the bread, cheese and yolk mixture.
  • Sharp Cheddar cheese was my mom’s cheese of choice, but so many varieties would work well. Monterey Jack, Gruyere or even a Pepper Jack would be delicious.
  • If you want a crusty or brown topping, place the souffle under the broiler for a minute or two, watching carefully so it doesn’t burn.

A Staple Meatless Meal

Perfect for Lent, but also lovely when looking for a vegetarian entree to work into your menu. The cheese and eggs provide plenty of protein, and are fine to eat if you’re a lacto-ovo vegetarian. Here are some more meatless meals you’ll love:

Cheese Omelet

Cheese Omelet

Bread and Cheese Omelet that's more like a souffle!

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Yield 4 servings

Ingredients

  • 4 slices of bread
  • 2 tablespoons butter, at room temperature
  • 1 cup milk
  • 1/2 teaspoon salt
  • A dash of freshly ground black pepper
  • 1 cup grated cheese, I used sharp cheddar
  • 4 egg yolks
  • 4 stiffly beaten egg whites

Instructions

  1. Butter casserole dish and preheat oven to 325º.
  2. Butter the bread and cut into 1-inch cubes. Put in large bowl and add milk. If bread is dry, more milk may be needed. Sprinkle with salt, pepper and cheese, and gently toss to combine.
  3. Beat egg yolks until light and stir into bread mixture. Fold in beaten egg whites. Put into casserole dish and bake for 30-35 minutes.

Notes

Recipe courtesy of my mom

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77 comments on “Cheese Omelet AKA Cheese Souffle”

  1. What an interesting fusion! No matter what it is, it sounds and looks to die for 🙂 Utter comfort food.

  2. perfect for the weekend brunch on Sunday will have to bookmark this one the kids will love love love it!

  3. Ah what a wonderful idea! I would love to give this a try!!! Your click makes it more tempting 🙂

  4. This looks lovely , Lizzy ! Easy to prepare and full of flavor ! Just love the evenly-browned crusty top 😉

  5. This looks fantastic – perfect comfort food. Why is it that mothers always know best?

  6. I have some of my grandmother’s recipe cards and there are definitely some treasures in there. This one also looks like a treasure. I like that it is prepared in these ramekins instead of the traditionally folded over serving. Perfect for anytime! Thanks for sharing this one.

  7. Handwritten recipes from my mom and John’s grandmother are my treasures as well. This looks like such a simple, but delicious recipe.

  8. Lizzy, I love that this is your Mom’s recipe. At the end of the day our mother’s recipes are some of the best in the world! 🙂 This looks wonderful!! Have a great week! ~ Ramona

  9. This looks so delicious! Eggs and cheese are perfection together and this is a mouthwatering preparation! Thanks for sharing this, it’ll be on the menu soon!

  10. May I use your picture on Pinterest?
    Thank you!

  11. You have so many recipes on your blog but you also have many recipes in a binder (could be plural?) and recipe box? Wow, it’s nice that you kept your mom’s recipe handy. My mom didn’t write anything down, so I have to write when I ask her (and she doesn’t measure of course). This one looks very easy to make and I think my kids will love this!

  12. This looks and sound fantastic! I’m going to save this recipe to make for a weekend breakfast

  13. Lovely…simple and delicious 🙂

  14. I have to say I am drooling at this one. I love that it is this odd combination of savory bread pudding, souffle and a hearty omelet. This HAD to be delicious. I have no doubt!

  15. Bobbi, you are certainly welcome to pin this 🙂 I’m flattered! Thank you~

  16. Oh my, I can definitely tell I’m going to like it here.

    The eggs look so nice and fluffy and the dish sounds delicious. I can see having this during Lent.

    Thanks for sharing, Lizzy…

  17. This is one tasty looking recipe, Liz. It’s so nice that you saved your Mom’s recipe cards…those meals are always so much more than just food.

  18. Brilliant Liz!! I’m not a huge fan of omelets but i love that this includes the bread in with the eggs. This is a perfect all in one breakfast. Must try!

  19. This looks simple and delicious; simply delicious. I use binders, too…and still have a few treasured handwritten recipe cards that I really ought to archive in a binder to protect them.

  20. That omelet looks so good and comforting. It also is easy to make! Awesome!

  21. Great recipe. I have the same binder and some of my mother-in-law’s recipe cards too. I can not wait to try this one.

  22. A great twist on the traditional omelet! Love this recipe from your mom!

  23. Sounds like you have a nice mother.

  24. Welly your mom really knew the good eats! This is just delightful!

  25. This looks really good! How many servings do you usually get out of it?

  26. Love the presentation and the yummy crusty look on top.

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