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!)
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.
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.
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
Cook until the top is puffy and the center has fully set, about 16-18 minutes.
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.
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.
Servings 1
Serving Size 1 ramekin
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
