Delicious and filling for breakfast or a side dish, this Spinach Soufflé is easy to make and easy to love!
The soufflé is a classically French dish, traditionally made with baked eggs and a smattering of other ingredients like milk, cheese, diced meat, and chopped veggies. The word soufflé comes from the French word souffler, which means “to inflate”, a nod to the soufflé’s puffed appearance. While it’s now a classic for brunch and even appears on many dessert menus, the soufflé traces its roots back to the 18th century.
Mastering a perfectly poufed and deliciously light soufflé is something chefs train for and might leave many a home chef feeling deflated—including me. That’s why when I discovered that I could whip up this shockingly simple soufflé with just a whisk, a spoon, and a few minutes, pop it in the oven, and I’d get a delicious breakfast or side dish every time, I was hooked.
While you wait for it to get perfectly creamy and delicious in the oven, I recommend making a refreshing Fruit Smoothie for a tasty breakfast that will jumpstart your day. Or, pop some bacon in the microwave to complete your classic breakfast.
Is Spinach Soufflé Healthy?
A heavy helping of spinach and eggs means that this dish offers plenty of protein, vitamins, and minerals. But the cream cheese and cheese that make this dish so creamy and delicious also add some calories. You could use reduced-fat cream cheese and skip or reduce the amount of cheese used. Or, enjoy it in moderation as a delicious breakfast or side dish for dinner. To add even more protein, consider pairing your soufflé with your favorite breakfast meat, like turkey sausage.
Can You Use Fresh Spinach?
This soufflé recipe calls for frozen spinach that’s been thawed and had the excess moisture squeezed out. But if you prefer fresh spinach or have a bundle going bad in your fridge, you can use that instead. Simply cook down your spinach and squeeze out any excess moisture before you start mixing the spinach into this dish. No matter what type of spinach you use, squeezing out the moisture is important to keep this dish from turning mushy.
How to make ahead and store
If you find yourself with leftovers, simply stash them in an airtight container and keep them in the fridge for up to 4 days. Freezing and thawing this dish will ruin the texture and is best avoided.
Serving Suggestions
I love to nosh on this soufflé for breakfast. But while eggs are a main ingredient, the savory flavors of this dish make it a great side for other meals, too. Pair it with Baked Salmon for a healthy meal that’ll leave you full and satisfied. It’s also a great alternative to other spinach side dishes alongside classics like Air Fryer Pork Tenderloin or Roasted Half Chicken.
Ingredients
- 10 ounces frozen chopped spinach thawed and squeezed dry
- 5 large eggs
- 3 ounces cream cheese softened and cubed
- 3/4 cup Monterey Jack or pepper jack cheese shredded
- 1 clove garlic minced
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons unsalted butter melted
Instructions
- Preheat oven to 350F.
- Whisk the eggs in a large mixing bowl until smooth, then add the spinach, cheese, cream cheese, garlic, and seasonings.
- Gradually add the melted butter so it doesn’t curdle the eggs. Once thoroughly mixed, transfer the batter to a small, greased casserole dish, such as a 8-inch square baking dish.
- Bake for 25-30 minutes or until it’s puffy, golden, and there’s no longer liquid in the center.
- Let the soufflé rest for a few minutes before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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