Cheese and Bacon Souffle

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Nov. 30, 2011


Butter 1 1/2 Tablespoon
Bacon 1/2 Cup (8 tbs) , chopped
Plain flour 2 Tablespoon
Dry mustard 1/4 Teaspoon
Salt 1/4 Teaspoon
Cayenne pepper 1 Pinch
Milk 1 Cup (16 tbs)
Cheese 1 Cup (16 tbs) , grated
Eggs 3
Cream of tartar 1/4 Teaspoon



1) Preheat the oven to 325°F.


2) In a medium-sized saucepan, saute the bacon in butter until the bacon fat is clear.

3) Blend in the plain flour until smooth, then cook without browning for 3 minutes.

4) Stir in the mustard, salt, cayenne pepper and milk.

5) Stir until the sauce comes to a boil and acquires a thick consistency,

6) Then stir in the grated cheese until it has melted.

7) Allow the sauce to cool, then stir in the egg yolk.

8) In a clean dry bowl, beat the egg whites with the cream of tartar until stiff.

9) Fold into the cheese and bacon mixture.

10) In a well-greased souffle dish, spoon the mixture.

11) Bake in the preheated oven for about 60 minutes.


12) Serve the Cheese and Bacon Souffle immediately.

Recipe Summary

Difficulty Level: Medium
Cook Time: 75 Minutes
Ready In: 75 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 345Calories from Fat 229

 % Daily Value*

Total Fat 26 g40%

Saturated Fat 14 g70%

Trans Fat 0 g


Sodium 570 mg23.75%

Total Carbohydrates 10 g3.3%

Dietary Fiber %

Sugars 3 g

Protein 18 g36%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet