Smoky Cheddar and Bacon Puffed Eggs

This easy brunch dish is a cross between an omelet and a soufflé. It's baked in a ramekin dish, rising like a soufflé when the eggs hit the oven. The center is filled like an omelet, with fried onions, smoky cheddar cheese, and bacon. This has become a favorite at the Inn. The trick to making this so delicious is to buy a good smoked cheddar cheese.
Course Savory Breakfast
Cuisine American
Keyword baked, breakfast, eggs, puffed, savory, soufflé
Prep Time 12 minutes
Cook Time 12 minutes
Servings 4 to 5
Author Blue Goose Inn Bed & Breakfast


  • 4 slices bacon chopped (3/4 cup)
  • 1 onion halved and sliced, (1 cup)
  • 6 eggs separated
  • ¼ cup milk or half and half
  • ¼ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 1/3 cup sliced green onions green part only
  • 1 cup shredded smoked cheddar cheese


  1. Preheat oven to 400°F.
  2. Coat a 6 cup shallow baking dish or use 5 individual crème brulee ramekins with a nonstick cooking spray.
  3. Fry the bacon in a medium skillet over medium-high heat for 4 to 6 minutes or until brown and crisp stirring frequently.
  4. Scoop the bacon from the pan using a slotted spoon and drain on a paper towel-lined plate. Keep the drippings in the pan.
  5. Add the onion to the pan and cook over medium-low heat for 8 to 10 minutes, stirring frequently, until softened and golden brown.
  6. Add the bacon to the onions and set aside.
  7. Meanwhile, whisk the egg yolks, milk, salt and pepper together in a medium bowl for 1 to 2 minutes or until light and fluffy.
  8. In a large bowl, beat the egg whites with an electric mixer at medium speed until firm but not stiff peaks. Do not overbeat.
  9. Gently stir half of the whites into the egg yolk mixture to lighten.
  10. Fold in the rest of the egg whites until blended.
  11. Gently spoon half of the egg mixture into the baking dish or individual ramekins. Sprinkle with the bacon-onion mixture, green onions and half the cheese.
  12. Gently scoop the remaining egg mixture over the filling.
  13. Bake the eggs for 10 to 15 minutes or until puffed and golden brown and set in the center.
  14. Just before removing from the oven sprinkle with the remaining cheese and allow it to melt.
  15. Serve immediately or it will deflate.