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Easy 3-Ingredient Egg Soufflé

The dish consists of fluffy eggs with croissant crumbles golden to perfection and topped with flavorful pecorino.
Prep Time7 mins
Cook Time20 mins
Total Time27 mins
Course: Breakfast, Brunch
Servings: 3 servings
Author: Silvia Ribas


  • 3 large croissants
  • 8 cage free eggs
  • 1/2 cup grated pecorino romano cheese plus shavings
  • salt and pepper to taste


  • Pre-heat oven to 375F degrees. Spray 3 individual 8oz ramekins with coconut oil. Set aside.
  • Crack the eggs into a medium size bowl. Using a hand held mixer, beat the eggs until well combined (about 2 mins)
  • Tear apart the croissants into small pieces. Fill each ramekins with the croissant pieces to the very top but don’t push it down.
  • Pour the eggs into the ramekins until about 3/4 of the way up.
  • Add grated pecorino, season with salt and pepper and top with pecorino shavings.
  • Bake for about 18-20 mins or until the soufflé rises and edge pieces start to turn brown.