Bacon, Cheese, and Baby Broccoli Soufflé

While flipping through the channels last weekend I came across Jaques Pepin making a whole bunch of egg dishes. The last one he did was a souffle. It seemed pretty simple and, realizing I’d never made one before, I decided to give it a go. Glad I did. Here’s an adapted recipe for you.


Bacon, Cheese, and Baby Broccoli Soufflé
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 3 Tbls Butter
  • 3 Tbls flour
  • 1¼ cup milk
  • ¼ cup heavy cream
  • 5 egg whites
  • 3 egg yolks
  • 2 strips thick cut bacon (cooked and diced)
  • 1 cup chopped Baby Broccoli
  • 4 oz Romano Cheese
  • salt & pepper
  1. Preheat oven to 350˚.
  2. Prepare cooking dish (or 2 smaller dishes for optimal results) by coating generously w/ butter then flour and/or grated Parmesan or Romano cheese.
  3. Cut bacon into small pieces and cook in saute pan for a few minutes.
  4. Add Broccoli and cook til tender (add a little water to help broccoli cook and keep it from burning). Set aside in a bowl.
  5. In same pan make white sauce by melting butter, mix in flour and milk.
  6. Add egg yolks.
  7. Cook while stirring and bring just to a boil.
  8. Mix in bacon, broccoli, and cheese. Set aside to cool a little.
  9. Whip egg whites to stiff peaks (use a little Cream of Tartar (1/4 tsp) to help).
  10. Gently fold egg whites into hot mixture just until mixed.
  11. Pour into prepared dish.
  12. Cook @ 350˚ for appx 25 minutes until the crown is golden brown.
  13. Remove from the oven carefully and serve immediately.