ReadytoBake Swiss Souffles Make ahead

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Cuisine: English

Main Ingredient: Eggs

Category: Breakfast and Brunch

Difficulty: 1/10

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recipe by Admin
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ReadytoBake Swiss Souffles Make ahead

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2 tablespoonsfinely chopped shallots; or green onions
6 tablespoonsbutter or margarine
6 tablespoonsAll purpose flour
1 1/2 teaspoonssalt
1 1/2 cupsmilk
1/2 teaspoonsdijon-style mustard
4 dropshot pepper sauce
1 cupswiss cheese; grated
6 largeEggs; separated
2 tablespoonssnipped fresh parsley
1/4 teaspoonsdried tarragon leaves; crumbled
1/4 teaspoonsdried marjoram leaves; crumbled


1Butter 6 freezer-to-oven 1 cup souffle dishes or 10-ounce straight-sided ramekins;set aside. In a medium saucepan, saute shallots or green onions in butter until limp but not browned--about 5 minutes. Stir in flour and salt until mixture bubbles. radually stir in milk until mixture bubbles and thickens. Stir in mustard and hop pepper sauce. Cook 2 minutes longer. Stir in cheese until melted. Remove from heat.
2 Beat egg yolks in a small bowl. Stir 1/2 cup hot cheese mixture into beater egg yolks. Next, stir egg yolk mixture into hot cheese mixture. Stir in parsely, tarragon and marjoram.
3 In a large bowl, beat egg whites until stiff. Fold cheese mixture into beaten egg whites. Spoon evenly into prepared souffle dishes.
4 Wrap airtight in foil and freeze.
5 When ready to serve frozen souffles, preheat oven to 350 degrees. Remove souffles from freezer. Unwrap and place on a baking sheet. Do NOT thaw. Bake about 45 minutes until puffed and golden. Serve immediately.
  • ReadytoBake Swiss Souffles Make ahead

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