Easy Cheese Souffle for Microwave


If you think a cheese souffle is hard work and difficult to make, let me prove you wrong.

This recipe shows you that thanks to your microwave, you can make a perfect cheese souffle in just a few minutes, and it turns out perfect every time.

Most people think of cheese souffle as a dessert, but I make mine for breakfast,

and sometimes for lunch with toast and a salad. Give it a try, it’s easier than you think.

Easy Cheese Souffle for Microwave



This is what you need

3-4 servings

1 serving is 150 cal


4 eggs

2 tbsp flour

2/3 cup of milk

2/3 cup of shredded cheese of your choice

1 tbsp chopped chives

a pinch of rose pepper

cooking spray

step by step how to make Easy Cheese Souffle for Microwave



Handy in the kitchen

This is what you do

  1. Divide the egg yolks from the egg whites.

  2. Place flour and milk in a glass with lid, and shake it until well mixed. Pour the mixture over in a micro safe bowl and cook the sauce for about 3 minutes on full effect. Stir after half the time. Let the sauce cool of a bit and then stir in the egg yolks, one at a time. Add the shredded cheese (I use Parmesan), chives and rose pepper.

  3. Beat your egg whites until stiff, and carefully blend the whites in with the other ingredients.

  4. Find a micro safe bowl with high sides and spray the inside with cooking spray. Pour your mixture into the bowl and cook it in low (40%), or you can cook it on defrost, for about 12-15 minutes. If you don’t have a rotating plate in your microwave, turn the bowl halfway a few times during cooking

Note; The egg whites must be whipped in a totally fat free bowl with a fat free whip. Just one drop of egg yolk will prevent the whites from getting stiff. A few grains of salt in your egg whites will help solve that problem.

If you have any suggestions or questions related to this recipe, feel free to use the comment section below.

If you like my easy cheese souffle and want to see more of my recipes, click here.



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5 Responses

  1. Tom says:

    Hi Marith- Now this one is a learning experience for me. I Have never attempted to make a souffle before, always a little nervous, but you make it look easy. It sounds delicious, looks delicious and if I follow your instructions it will taste delicious. So yes I will attempt it and let the eating begin. Marith this recipe was laid out so even an inexperienced person such as me could easily attempt it, and the images are awesome. Well done!


    • Marith says:

      Thank you very much Tom, this is the easiest souffle I have ever made, and if I can do it, sure you can do it 😀 Let me know how it turns out and good luck

  2. Nicholas says:

    Thanks for the idea. I absolutely ruined it by not being able to whisk effectively enough with a fork, but it was still edible.

    • Marith says:

      That is great Nicholas, hopefully next time it will be more than just edible. Trying and error, that’s how we learn 🙂

  3. Lance McClure says:

    A little less than a 1/4 teaspoon of cider vinegar or little less than 1/4 teaspoon of cream of tartar beat in the egg whites will improve the stiffness of the mixture. 1/4 teaspoon is enough for 6 egg whites. Careful to not use too much. It will defeat the purpose.

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