Spinach-Parmesan Souffles

How was your all’s weekend?? Hope you had a great St. Patty’s Day and are rested and recovered for the work week! And if not there’s gotta be at least a few drops of Bailey’s left in your liquor cabinet for that starbuck’s in your hand…

or Advil.

Or McDonald’s. Egg McMuffin anyone? I swear those do the trick.

I lived in a sorority house for a year while in college and our house mom would order these ‘mock’ Egg McMuffins (haha ok yes…in case you didn’t think it was possible, you can get cheaper than a real Egg McMuffin..) but omygosh they were amazingggg… my 8 am Political Science professor can thank those little sammies for getting my butt out of bed every Monday and Wednesday. Or at least every Monday.. or every other Wednesday…


So I’m really excited about the recipe I’m sharing with you today. I always forget how good savory soufflés are, and these are good. 

I was hunting through the internet for a new dinner recipe when I stumbled upon this [typography font=”Delius” size=”16″ size_format=”px” color=”#B0677F”]Spinach-Parmesan Souffle[/typography]  recipe from Whole Living. I had a lb. of chicken in the frig that I was planning on making, but the sound of a another boring chicken and veggie meal had me ready to scream.

These little soufflés saved me. They were so quick and easy, o ya – and pretty healthy.

I was never that kid that had to have their mom disguise spinach in mashed potatoes or puree them into some weird concoction, I’ve always loved spinach. So put spinach and parmesan together, and then bake them into a warm soufflé… ooo yes please!

The insides of these soufflés are so light and fluffy with the perfect creamy balance of parmesan to spinach. They cook up in about 20 minutes and take about that much time to whip up. Plus these are lightened up with fat-free milk and packed nutrient rich spinach and whole wheat bread crumbs.

These are also super versatile, great for Friday night cocktail parties and Sunday morning brunches. I made mine in individual ramekins but you can also bake these up in one 2-quart dish. Also, I used frozen spinach to save time, but if you prefer fresh you can absolutely substitute. Plus spring is just about here which means spinach is at its peak season, so load up!


[typography font=”Delius” size=”20″ size_format=”px”]Spinach-Parmesan Souffles[/typography]

Yields 6 (1 cup) servings


  • 3 tablespoons whole wheat bread crumbs
  • 10 ounces frozen spinach
  • 4 teaspoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups skim milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 whole large eggs, separated
  • 1 cup freshly grated Parmesan cheese (2 ounces)
  • 2 large egg whites
  • Pinch cream of tartar
  1. Preheat oven to 400 degrees and position rack in the center of the oven. Coat a 2-quart souffle dish or 6 individual (8-ounce) dishes with cooking spray. Coat with bread crumbs. Tap out excess; set aside.
  2. Thaw spinach in microwave by placing spinach in a microwave-safe bowl with a couple tablespoons of water and gently heating at the lowest setting for 5 minutes at a time, stirring in between, until completely thawed. Squeeze out excess water (be sure to really  squeeze out extra water or else you will have soggy, flat soufflés). Place the spinach in the bowl of a food processor; pulse until finely chopped; set aside. You should have about 1 cup.
  3. Melt the butter in a small saucepan over medium heat. Whisk in flour, and cook, stirring constantly, for 3 minutes. It will a very thick mixture. Gradually whisk in the milk, and bring just to a simmer. Cook, stirring constantly, until slightly thickened, about 3 minutes. Stir in salt and pepper. Remove from heat, and set aside.
  4. In a large bowl, whisk 2 egg yolks until blended. Whisk in a little of the white sauce from step 3 to temper the eggs, then add the remaining sauce, whisking until combined. Add the cooked spinach and grated cheese.
  5. Place the 4 egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Beat on low until soft peaks begin to form. Increase speed to high; beat until stiff peaks form and egg whites are smooth.
  6. Using a rubber spatula, transfer one- third of egg whites to spinach mixture; gently fold in until blended. Add spinach mixture to remaining egg whites; gently fold in until just combined. Pour into prepared dish or dishes.
  7. Place souffle in oven, and reduce heat to 375 degrees. Bake until puffed and golden, 20 to 30 minutes. Serve immediately. Adapted from Whole Living 


  1. Haha, Egg MCMuffins? Really? Herring, by German standards!
    But what a lovely souffle – I am always scared to attempt souffles, but so, so tempted!

    • Whipped Baking says:

      Haha seriously, Egg McMuffins :) I was a little worried about attempting a soufflé too but I promise it really was pretty simple! Just make sure you eat them right out of the oven or else they get all deflated and not too appetizing looking!

  2. This looks wonderful and I love spinach. LOVE :) Saving this one!

  3. Kristina – these look so good! Can’t wait to try them out!

  4. The way you described these does entice. I do like souffles, but have never attempted making one myself. Your souffles do look amazing. I would definitely prefer these over egg McMuffins!

  5. Looks great! and perfect for St. Patty’s Day :)

  6. I am with you on the egg mcmuffin! It’s been years, but I used to get up and make my own on Sundays. The other miracle was a Chick-fil-a chick biscuit. Ah, the memories. :)

    These savory soufflés look even better though! I love them with gruyere and artichokes too.

  7. These souffles look perfect for celebrating the festivites and are so delicious (and even healthy wow :D)

    Choc Chip Uru

  8. You’re right sometimes chicken just doesn’t do it at night. This looks great. I love chocolate souffles but I have never had a savory one and I have yet to make any on my own. Lovely!

  9. your souffle looks so beautiful and delicious! yum!!

  10. Those are absolutely beautiful–love the spinach/parm combination. I was in a sorority too, but we weren’t allowed to live in our houses (New Orleans city ordinance–long story)–I sometimes feel like I missed out because of that!

    • Whipped Baking says:

      Hahah well you did miss out on fighting off 50 other girls for the bathroom? Or for the last roll at dinner :) That such a weird ordinance, they were dying to cram as many of us as possible in the houses on my campus!

  11. Oh I love souffles! This looks perfectly done =)

  12. YUM, those looks soo good!! I love any kind of spinach souffle, quiche or tart. It’s such a yummy veggie in things like this. I am so craving this now!!

  13. Oh, gosh, these gems look delicious!!! I’m a big fan of any dish with spinach and cheese…yum.

    I think you can use regular oats for my cookies…just not the steel cut version. They may be a big chewier…but that’s not a bad thing! I hope you try them, Kristina

    • Whipped Baking says:

      Thanks Liz! I ended up forcing myself to the grocery store (i always put it off till the last second :) so I grabbed some more instant oats, I’m going to try making them tomorrow! I’m helping make dinner for another family and those look so perfect, I’ll let you know how they go!

  14. Mmm, these look so yummy and cute. I’ve never attempted a souffle before but now I think I’m going to have to try because these look so delicious!

  15. My weekend will be better with this souffle!!

  16. Oh man, yum! These mini souffles look so cute and healthy!

  17. I’m so weird lol-I don’t like spinach unless it’s masked by something else—like Parmesan cheese! I LOVE when Parmesan cheese and spinach are together :D This souffle looks amazing.

    I also wanted to let you know I’ve nominated you for The Versatile Blogger Award! :) You can check here for more details: http://cookingactress.blogspot.com/2012/03/awards.html

    • Whipped Baking says:

      Thanks so much Kayle!! I’m so flattered! I just dropped by your blog and left you a note :)

  18. mmm. These look so good! MUCH better than an Egg McMuffin! :)

  19. PS…thanks for letting me know you made my cookies! I’m always flatters when someone tries one of my recipes :) Fingers crossed the teenage boys liked them (mine will eat anything!).

  20. I totally agree with the egg mcmuffins! At my university, they used to have them made every morning in the school cafeteria. I definitely remember grabbing one and a big bottle of orange juice for those… rougher… mornings.

    This recipe looks amazing! I’ve never been brave enough to give a souffle a chance, but perhaps now I’ll take the plunge! Great recipe!

    • Whipped Baking says:

      Haha finally someone that agrees with me! Are they not amazing?? And soufflés are really so much easier than they look, just follow the directions and you can’t go wrong :) Have great weekend Jeff!

  21. OMG – I could just eat one of these RIGHT NOW! Mmmmm. Cheese? Spinach? Together? A whole load of YUM.
    Thanks for sharing. Moo x