Broccoli Souffle

Broccoli, eggs and cheeses bake up perfectly in this light, delicious broccoli souffle.

Broccoli Souffle

Broccoli Souffle

I had the best day today. I went out antiquing looking for vintage kitchen accessories. One of the things I was hoping to find was a cupcake pan with a certain kind of lines on top made by Echo and I found one! It sure doesn’t take much these days to excite me but I really was surprised to find it.

I ate a late lunch and by the time I got home I was just too tired to make dinner right away. About 8:00 I was going thru my recipe box and found a broccoli souffle recipe from one of my moms friends that was a weekly recipe at her kitchen store years ago. It sounded perfect for now a late supper, broccoli, eggs, cheeses baked and I served it with a strawberry salad. Yum!

I can also tell you this was a Chloe and Lola approved dinner, they both licked their plates clean. Oh and Lola and Chloe are my dogs so it is perfectly acceptable that they licked their plates.

5.0 from 2 reviews
Broccoli Souffle'
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
Broccoli, eggs and cheeses bake up perfectly in this light, delicious soufflé.
  • 4 eggs
  • 12 oz, frozen broccoli - not thawed
  • 1 lb. carton small curd cottage cheese
  • 8 oz. cheddar cheese
  • 4 tablespoons flour
  • 1/3 cup melted butter
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  1. Preheat oven to 350 degrees.
  2. Beat the eggs in a large mixing bowl. Add the remaining ingredients and mix well.
  3. Pour mixture into a greased baking dish. In a regular bread type pan like the one in the picture this took 1 hour and 10 minutes to bake. If you want to cook it in 45 minutes or less use a pie pan type pan.

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    I have some leftover rotisserie chicken I think I will dice and add in(-: subbing flour for cornstarch so it’s gluten free

  2. Michelle says

    I accidentally added 8 oz. of sour cream and thought I ruined it. I had to cook it a little longer but it turned out incredible!

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