For those times when you want something good, fast, and maybe mostly unshareable, try this individual-sized breakfast souffle, which is really a clafoutis cooked in a souffle vessel. It’s high in protein–especially if you use a greek yogurt like Fage–and endlessly adaptable; you can scale easily and readily, too: just double or triple the quantity if making one or two more, respectively. And did I mention all it requires are roughly a few flicks and rotations of your wrist to go from prep to oven to mouth? Yeah, it’s that easy.
(Note: if you have a larger crowd to feed, check out the sheet pan version of the very same recipe!)
Ingredients Overview
This simple breakfast soufflé is built on a short list of high-protein staples that come together into a light, fluffy, custardy bake. Cottage cheese provides richness and lift as it bakes, while the eggs create structure and help the soufflé rise. Any fruit you add — berries, cherries, peaches, etc. — melts slightly into the custard, giving pockets of sweetness without needing much added sugar. Everything in this recipe is designed to be easy to prep, forgiving, and reliably satisfying first thing in the morning.
Steps Summary
- Blend or whisk the batter (cottage cheese, eggs, flavorings) until smooth.
- Pour into a greased ramekin or small baking dish.
- Add fruit on top or gently fold it in.
- Bake until puffed, set in the center, and lightly golden.
- Serve warm as-is, or with fruit, yogurt, or a drizzle of maple syrup.
FAQ
Can I make this ahead?
Yes — the soufflé reheats very well. Bake it, let it cool completely, then store in the fridge for up to 2–3 days. Reheat in a low oven or air fryer so it stays fluffy.
Does it have to be blended?
Blending gives you the smoothest, most custard-like texture. That said, whisking works fine — the soufflé will just be slightly more rustic.
Can I use low-fat or nonfat cottage cheese?
You can, but whole-milk cottage cheese produces better lift, creaminess, and flavor. Lower-fat versions may make the texture a bit wetter or less rich.
What fruit works best?
Cherries, berries, diced peaches, apples, mango, or even a spoonful of jam. Frozen fruit works too — just don’t thaw it first.
Can I make this savory?
Yes! Swap the fruit for grated cheese, herbs, sautéed mushrooms, or minced veggies. Just avoid adding too much moisture.
Recipe Links
What to Serve With This Breakfast Soufflé
- A High Protein Pancake For Toddlers And Kids — another cottage-cheese/egg-forward breakfast that pairs well if you want to mix up textures or serve more than one morning dish. newdadskitchen.com
- The Green Smoothie for Toddlers — high-protein, fruity, and great for breakfast.
- Healthy and Easy Chocolate Chia Pudding For Kids — perfect if you want a cooler, lighter side along with your warm soufflé, especially if serving to toddlers.
More Toddler-Friendly Breakfast Recipes
- The Toddler Pancake Recipe You’ll Actually Want to Eat (Kaiserschmarrn) — soft torn pancakes, ideal for little hands and varied texture. newdad
- Eggs — cottage cheese also gives a lift to these quick and creamy scrambled eggs.
- The Ultimate Toddler French Toast — a warm, comforting breakfast option with kid-friendly taste and texture.
Cottage Cheese Breakfast Souffle (Easy, High-Protein Recipe)
Description
A simple, high-protein breakfast soufflé made with eggs and creamy cottage cheese — light, fluffy, and ready in under 30 minutes. Perfect for busy mornings or slow brunches, and easily customizable with fruit, herbs, or a splash of maple syrup
Ingredients
Instructions
Prep
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Heat your oven to 350. Coat the sides of an oven-safe bowl, dish, or ramekin with cooking spray or butter.
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Cut cherries into small pieces, discarding the pits; scatter about a third of the cherry pieces at the bottom of your cooking dish.
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Crack an egg into a small bowl, mixing until yolks and whites are blended. add in yogurt, flour, a shake of ginger and cinnamon each, and a drizzle of maple syrup; mix until blended.
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Pour egg mixture into your oven bowl/dish, stopping at the halfway point; add in some more cherry pieces. Pour in the remainder of the batter, then top with remaining cherry pieces.
Cook
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Cook until the top is puffy and the center has fully set, about 16-18 minutes.
Serve
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If planning to serve in the dish in which you cooked it, allow to cool for five minutes before placing in front of your child; if you plan on pulling it out and serving on a different dish, it’s going to look a little disheveled–I recommend using a cutout (i.e., a circle) to make the pieces look more enticing. We tend to go light on the syrup in the batter and so add a small drizzle on top, which will caramelize if done when the contents are still hot.
Adapt
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Use the sheetpan version if cooking for more than three. Any other fruit can be subbed in for the cherries used in the recipe and photo–raspberries are, of course, a great choice–but you can also go savory and add cheese, bits of ham or other meat, and diced vegetables; do so just as the directions indicate for fruit. Just remember that anything firm or crisp–say, potato or apple–will need to be cooked a bit first to ensure they are fully cooked and soft when the souffle finishes.
Nutrition Facts
Servings 1
Serving Size 1 ramekin
- Amount Per Serving
- Calories 230kcal
- % Daily Value *
- Total Fat 12g19%
- Potassium 150mg5%
- Total Carbohydrate 4g2%
- Protein 20g40%
- Calcium 125 mg
- Vitamin B12 10 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
