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Skinny Souffled Egg with Turkey Bacon and Cheese
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

A thick luscious layer of velvety smooth egg souffle topped with crispy turkey bacon and cheese. Drizzle with (optional) mock hollandaise and enjoy with a fresh arugula salad.

Course: Breakfast, Brunch
Cuisine: Comfort, Light
Keyword: Egg and Cheese, Egg Souffle, Souffle, Souffled Egg, Turkey Bacon Egg and Cheese
Servings: 8 servings
Author: NOMaste Kitchen
Souffled Egg
  • 4 eggs separated
  • 4 egg yolks
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 1/4 cup milk
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 2 tsp dijon mustard
  • 6 slices thinly sliced cheese I like provolone or white cheddar
  • 8 pieces cooked turkey bacon or Canadian Bacon
Mock Hollandaise Sauce (optional)
  • 1/4 cup olive oil mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp dijon mustard
  • 1 tsp melted butter
  • cayenne pepper to taste
For the Souffled Egg
  1. Preheat oven to 375F. Separate egg whites and yolks into two separate bowls. Use a stand mixer or handheld mixer to whisk egg whites until soft peaks are formed (may take 4-5 minutes). 

  2. In a small saucepan, heat butter until melted. Add flour to pan then whisk to combine (this is called a roux). Cook for 30 seconds to one minute until mixture begins to brown. Add milk then mix to combine - lower heat and simmer, stirring occasionally. 

  3. After a few minutes, sauce will begin to thicken. Add salt, pepper, and mustard, stirring to combine.

  4. Remove saucepan from heat, allowing to cool slightly. Add egg yolks to sauce, whisking quickly to prevent eggs from cooking. 

  5. Slowly pour sauce into whisked egg whites, gently fold ingredients together with a spatula. Being careful not to remove too much air from the egg whites.

  6. Pour egg mixture into a lightly greased pan 9 x 13 inch pan, then cover with aluminum foil. Bake at 375F for 20-25 minutes or until eggs have risen and no longer appear wet. 

  7. Remove eggs from oven then immediately top with cheese and cooked bacon, re-cover with aluminum foil so that the cheese melts.

For the Mock Hollandaise
  1. To make mock hollandaise sauce, whisk together mayo, lemon, and mustard. Once combined, quickly whisk in melted butter and cayenne pepper. 

For Assembly
  1. To assemble - Cut egg souffle into four squares. Place a small handful of arugula onto bottom half of ciabatta roll, a square of egg souffle, then drizzle with hollandaise. Top with second half of ciabatta before serving. 

Recipe Notes

Storage: Refrigerate egg souffle in an airtight container 2-3 days. Store hollandaise separately in an airtight container for up to 2 weeks.