https://cookit.guru

Home
Appetizers & Snacks
Cheese Souffle for Breakfast

Start Reading Mode

min

0 0

Ingredients

Adjust Servings:

	Kefir – 3 ⅓ fl oz (100 ml)
	Eggs – 2
	Hard Cheese – 6 ⅓ oz (180 g)
	Cottage Cheese – 3 ½ oz (100 g)
	Baking Soda – 1 tsp
	Starch – 2 tbsp
	Sunflower Oil – 1 tbsp

Share
483 Views

Cheese Souffle for Breakfast

Name: Cheese Souffle for Breakfast
Total time: 25 min
Yield: 3 Servings
Ingredients: Kefir: 3 ⅓ fl oz (100 ml); Eggs: 2; Hard Cheese: 6 ⅓ oz (180 g); Cottage Cheese: 3 ½ oz (100 g); Baking Soda: 1 tsp; Starch: 2 tbsp; Sunflower Oil: 1 tbsp

Features:

25 min
Serves 3
Easy

Ingredients

Kefir – 3 ⅓ fl oz (100 ml)
Eggs – 2
Hard Cheese – 6 ⅓ oz (180 g)
Cottage Cheese – 3 ½ oz (100 g)
Baking Soda – 1 tsp
Starch – 2 tbsp
Sunflower Oil – 1 tbsp

Recipe

How you begin your morning can often tell you what kind of day you’re going to have. Not only your mood but your performance and productivity depends on how your day starts. As you might guess, breakfast plays an important role, and it is not something to skip due to rush. Preparing a delicious morning meal in minutes and without any hassle is the key. Besides, we do not mean sandwiches, oatmeal, or eggs, but a cheese souffle.

Your whole family will enjoy this amazingly light, airy dish with a delicate structure and incredible taste. Are you hungry yet?

Steps

1 Done	Preheat the oven to 360 °F. Combine cottage cheese, kefir, and eggs in a deep bowl. Mix with a whisk.
2 Done	Add starch and soda, mix again. Grate hard cheese, combine with the mixture and transfer it into ceramic molds greased with oil.
3 Done	Place in the preheated oven for 20–25 minutes. Cheese breakfast is ready when a golden crust appears on its surface.

You can use any cheese you like for this recipe, but we recommend opting for Dutch cheese, suluguni, or Parmesan. Your mouth-watering, cheesy breakfast cooks while you are getting ready for your day. All you're left to do is serve it hot and enjoy! It is not only super delicious but also very elegant!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.