Bacon and Chive Soufflé Recipe

With Valentine’s Day approaching, this Bacon and Chive Soufflé is a lovely way to show someone you care. It works perfectly for breakfast in bed, a relaxed brunch, or even breakfast for dinner. I created this recipe in collaboration with Florida Dairy Farmers, and it highlights how simple ingredients — good eggs, a splash of milk, a little bacon and fresh chives — can come together into an elegant, airy dish.

Before sharing the recipe, I want to pause and acknowledge the farmers who produce the food we rely on every day. Watching how milk travels from the farm to your local grocery store gives you a real appreciation for the effort involved. Farmers and dairy families work year-round in honest, demanding jobs. In the spirit of a holiday centered on love, consider taking a moment to recognize and thank someone who helps put food on your table.

This was my first time making a soufflé, and I was surprised by how straightforward it is. The technique is simple: whip egg whites to build volume, fold them gently into a richer yolk-and-milk base, and bake. The result is light, fluffy and pleasantly savory. If you prefer a stronger cheese note, you can increase the cheddar slightly — I kept this version balanced so the bacon and chives shine through.

Why milk and eggs matter

The structure of this soufflé comes from well-whipped egg whites, while the milk and yolks add richness and flavor. I used 2% milk for a creamy result without being overly heavy. If you’d like it richer, choose whole milk or a touch of cream, but 2% works very well for a light, tender texture.

Tips before you begin

• Separate eggs carefully: any yolk in the whites will prevent them from whipping properly.
• Use room-temperature eggs for best volume when whipping whites.
• Prepare and flour your ramekins in advance so the batter goes straight in.
• Do not overmix when folding whites into the yolk mixture — you want to keep as much air as possible.

Ingredients

• 3 large egg whites (reserve 2 of the egg yolks)
• 1/4 teaspoon cream of tartar
• 2 tablespoons chopped fresh chives
• 4 slices cooked pork or turkey bacon, chopped small
• 2 tablespoons shredded sharp cheddar cheese (optional: increase to 1/4–1/3 cup for a cheesier soufflé)
• 1/2 cup 2% milk
• 1 1/2 tablespoons all-purpose flour
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• Non-stick cooking spray
• 2 to 3 tablespoons flour for coating ramekins

Equipment

Ramekins (3-6 ounce or 9.5 ounce sizes work), electric hand mixer or stand mixer, mixing bowls, rubber spatula, baking sheet lined with foil.

Instructions

1. Preheat the oven to 425°F (220°C). Place a foil-covered baking sheet in the oven to heat.
2. In a medium bowl, combine the egg whites and cream of tartar. Let them rest for at least 15 minutes.
3. In another bowl, whisk together the reserved egg yolks, chives, chopped bacon, cheddar, milk, flour, garlic powder, salt and pepper until smooth and combined.
4. Using an electric hand mixer, whip the egg whites and cream of tartar on medium-high until they form medium peaks, about 2 to 3 minutes.
5. Gently fold one-quarter of the whipped egg whites into the yolk mixture to loosen it. Then carefully fold in the remaining egg whites by turning the mixture over itself with a rubber spatula until just combined and no large streaks remain.
6. Prepare the ramekins: spray with non-stick cooking spray, add a little flour and turn to coat the sides. Shake out any excess flour. Spoon the soufflé mixture into the prepared ramekins, tapping gently to level. You can smooth the tops with a spoon or knife if desired.
7. Place the filled ramekins on the hot baking sheet in the oven. Immediately reduce the oven temperature to 350°F (175°C) and bake for 20–22 minutes, until the tops are golden brown and the soufflés have puffed.
8. Serve immediately. Soufflés will begin to deflate after a few minutes, so enjoy them right away for the best texture.

Variations and serving ideas

For a sweeter finish, try a dessert soufflé next time — chocolate or fruit-based. For savory variations, substitute smoked ham or Canadian bacon, add different fresh herbs, or experiment with Gruyère or Parmesan for a stronger cheese flavor. These soufflés pair well with a simple green salad or roasted tomatoes for a light meal.

I found the heart-shaped ramekins ideal for a Valentine’s presentation. They’re a small detail that makes breakfast feel extra special.

Disclosure: This post is sponsored by Florida Dairy Farmers. I work only with brands and organizations I genuinely support. Thank you for supporting them and this blog. As always, the opinions expressed here are my own.