Slow cooker cheese souffle is an easy, flavorful recipe that’s also a crowd pleaser. Breakfast, brunch, lunch, dinner…serve this souffle anytime of the day.
No way around it, this is not a healthy recipe compared to what you’re used to seeing here. But it is really good! I have to admit, I was slightly shocked at how well this came out (after 3 rounds of recipe testing of course). This recipe in particular came from one of my Instagram followers. Bruce challenged me well over a year ago to make a slow cooker souffle recipe; I’m sorry it took me so long!
Due to using a slow cooker, this souffle recipe is slightly different from a traditional cheese souffle. Mainly because it uses bread as a base. You can use the bread that fits your dietary needs whether it be whole wheat, gluten-free, etc. I used plain old white bread.
In the ingredients listed below you will see what I used. Of course you can tweak this to your liking. For example, instead of milk I used half & half and whipping cream. You can use 2 cups of almond milk if you like. See where I’m going here?
This is another common slow cooker recipe that I modified to my liking but I can’t take full credit for. The common part of this recipe is the base: 8 slices of bread, 8 ounces of cheese, 2 cups of milk, 4 eggs, and your preferred seasonings.
- *8 ounces regular white sandwich bread, crust removed (approx 10 slices)
- 1 cup mozzarella cheese, shredded
- 1 cup cheddar cheese, shredded
- 1 cup whipping cream
- 1 cup half & half
- 4 eggs
- Pinch of salt
- Dash of cayenne
- Dash of cumin
- Spray the slow cooker generously with cooking spray. Mix together the cheeses.
- Layer the cheese and the bread, beginning and ending with the bread.
- Mix together the eggs, seasonings, whipping cream, and half and half. Pour over the bread and cheese.
- Cook HIGH 1–2 hours, LOW 2-4 or until a knife is inserted into the middle and it comes out clean.
*8 ounces is the weight with the crust on
You’ll know this is done when you stick a knife in the middle and it comes out clean. Unfortunately, this is not a recipe that can stay on the warm setting. Once it’s done cooking, you will need to turn off the heat otherwise the bottom will start to burn. Similar to my Slow Cooker Apples & Honey Challah Bread Pudding Recipe.
Not how do you serve this but when? Breakfast, brunch (Easter brunch in particular so you can free up your oven), side dish at Yom Kippur break fast, heck you can even serve this for dessert.
I used a 3.5-quart slow cooker for this recipe.
This post contains affiliate links. That means if you click on one of the product links, I might receive compensation. For more about my disclosure policy see here: https://fitslowcookerqueen.com/about/disclosure-policy/.