Go Back
+ servings

5 Ingredient Goat Cheese and Egg Souffle Cups

0 from 0 votes
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6


  • 6 eggs separated
  • 3 oz goat cheese
  • 4 teaspoons heavy cream
  • pinch of salt
  • 2 tablespoons butter melted
  • 1 sheet pastry puff cut into 4s


  • Preheat oven to 350.
  • Separate egg whites and yolks into two separate bowls.
  • Start by beating egg whites with a hand mixer until soft peaks form (about 3 minutes).
  • Beat egg yolks for 1 minute, then add in the heavy cream and beat for 30 seconds, then add in the goat cheese and salt and beat for 30 seconds (it's ok if a few chunks of goat cheese remain.)
  • With a spatula or spoon fold egg white into egg yolk mixture.
  • Liberally brush butter into 6 small ramekins, into 4 of the ramekins press a square of pastry puff and brush butter over the puff pastry dough on the inside of the ramekins. Pour the egg mixture into the ramekins (fill to about 3/4 full) and bake for 35-40 minutes until tops are golden brown (the souffles will puff up).
  • Remove from oven and allow to cool for 5 minutes, then gently run a knife around the edges of the ramekins and remove the souffles and serve.


Makes 4 souffles with a crust and 2 with no puff pastry crust (perfect for any gluten-free diners)