Okay, friends—this is not your average breakfast sandwich. We’re talking soft, pillowy soufflé-style eggs, a rich and cheesy carbonara twist, all nestled between two perfectly toasted slices of bread (or a buttery brioche bun if you’re feeling fancy). It’s indulgent, a little extra, and totally worth waking up for.
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This Soufflé Carbonara Breakfast Sammich is like the lovechild of a classic diner breakfast and a luxurious Italian brunch. It’s creamy, fluffy, salty, crispy…basically, a full-blown flavor explosion in your hands. Whether you’re treating yourself on a slow Sunday or trying to impress someone over breakfast, this sammich is a showstopper. Let’s get into it!
Why You’ll Love Soufflé Carbonara Breakfast Sammich
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family breakfast, having a solo brunch with a coffee in hand, or whipping something up for your favorite person, this sandwich fits the mood. Here’s why it’s a favorite:
Versatile: It’s breakfast, it’s brunch, it’s even a late-night comfort food fix. Dress it up with fancy bread and herbs, or keep it simple and satisfying.
Budget-Friendly: You don’t need anything fancy—just a few pantry staples and fridge regulars. But the result? Chef’s kiss.
Quick and Easy: Surprisingly simple, despite its “soufflé” name. No fuss, no stress. It comes together in one pan and tastes like it took an hour.
Customizable: Swap the bacon for pancetta, use different cheeses, or add greens—this sammich is ready to flex for your cravings.
Crowd-Pleasing: Fluffy eggs, melty cheese, crispy meat, buttery bread? Yeah, everyone’s going to be obsessed.
Ingredients in Soufflé Carbonara Breakfast Sammich
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Eggs: The base of our soufflé magic. They get whipped into light, airy perfection.
Parmesan Cheese: Salty, nutty, and classic for that carbonara vibe.
Cream or Milk: Adds a little richness and helps make the eggs extra soft and custardy.
Bacon or Pancetta: Crispy and savory—this is the “carbonara” part of our equation.
Garlic Powder: A whisper of garlic flavor without overpowering the eggs.
Black Pepper: Classic carbonara flavor. Freshly cracked if you want to get fancy.
Bread or Buns: Your choice! A buttery brioche bun, crusty sourdough, or even a flaky croissant would be dreamy.
Butter or Oil: To grease your pan and toast that bread to golden, crispy perfection.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Heat a nonstick skillet over medium heat and pre-toast your bread or buns with a little butter until golden and crisp. Set aside.
Whip the Eggs: Separate the egg whites and yolks. Whip the whites until soft peaks form (you can use a hand mixer or a strong whisk and some elbow grease). In a separate bowl, mix the yolks with cream, cheese, garlic powder, and black pepper.
Fold Gently: Fold the whipped whites into the yolk mixture, being careful not to deflate all that airy goodness. This is what makes the eggs soufflé-soft and cloud-like.
Cook the Eggs: In a lightly buttered pan, pour the egg mixture and cook low and slow with a lid on. It should puff up slightly and stay soft and custardy inside—like a fluffy egg pancake.
Crisp the Bacon: While the eggs cook, crisp up your bacon or pancetta in another pan. Drain on paper towels.
Assemble the Sammich: Layer the soufflé egg, crispy bacon, and a sprinkle of extra Parmesan between your toasted bread slices or bun halves.
Finishing Touches: Optional but awesome—add a little arugula, a swipe of garlic aioli, or a drizzle of hot honey.
Serve and Enjoy: Slice in half if you’re sharing (or just want to admire that cross-section), and dig in while it’s warm and melty.
How to Serve Soufflé Carbonara Breakfast Sammich
This dreamy sammich is a full-on breakfast experience, but here are a few ways to make it even more special:
With Fresh Fruit: Something light and juicy like sliced oranges or berries balances the richness beautifully.
Coffee or Espresso: A strong cup of coffee is the perfect match for this savory bite.
Side Salad: A peppery arugula salad with lemon vinaigrette adds brightness and makes you feel fancy.
Extra Sauce: Garlic aioli, hot sauce, or even a drizzle of maple syrup for sweet-and-savory contrast.
Brunch Platter Style: Serve cut in halves on a board with pickles, fruit, and extra crispy bacon. Instant brunch vibes.
Additional Tips
No Whisk? No Problem: You can skip the egg white whipping and make soft scrambled carbonara eggs instead. Still delicious, just less fluffy.
Add Greens: A handful of baby spinach or arugula in the sandwich adds a pop of freshness.
Don’t Overcook the Eggs: The soufflé-style eggs should be just set—not dry! Keep the heat low and lid on.
Reheat Gently: If you make ahead, reheat the egg in the pan with a splash of cream or in the microwave at low power.
Swap the Bread: Croissants, English muffins, bagels—there’s no wrong answer here.
FAQ Section
Q1: Can I make the eggs without separating them?
A1: You can! Just scramble everything together for a softer texture. It won’t be soufflé-style, but still yummy.
Q2: Can I make this vegetarian?
A2: Absolutely. Skip the bacon or sub in sautéed mushrooms, crispy tofu, or veggie bacon.
Q3: What’s the best bread for this sammich?
A3: Brioche is king, but sourdough, English muffins, or even a toasted bagel all work beautifully.
Q4: Can I add cheese slices?
A4: Yes please! Melted cheddar, Swiss, or provolone would take this over the top.
Q5: Can I meal prep these?
A5: You can prep the components and assemble before eating. The soufflé egg is best fresh but still tasty reheated.
Q6: Is this freezer-friendly?
A6: It can be! Wrap in foil and freeze. Reheat in the oven for best texture.
Q7: Can I use egg whites only?
A7: Yep! It’ll be lighter, but still fluffy. Just increase the amount slightly to compensate.
Q8: What’s a good sauce to add?
A8: Garlic aioli, spicy mayo, or a drizzle of hollandaise all complement the flavors perfectly.
Q9: How do I keep the egg from deflating?
A9: Gentle folding and low heat help. Serve soon after cooking for max fluff.
Q10: Can I double the recipe?
A10: Absolutely! Make multiple soufflé eggs and keep them warm in the oven until ready to serve.
Conclusion
So there it is—your new breakfast obsession: Soufflé Carbonara Breakfast Sammich. It’s fluffy, cheesy, crispy, and bursting with rich, satisfying flavor. Whether it’s a special occasion or just a treat-yourself morning, this sammich brings the cozy brunch vibes home.
Print
Soufflé Carbonara Breakfast Sammich
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking, Stovetop, Double Boiler
- Cuisine: American, French
- Diet: Low Lactose
Description
A gourmet breakfast sandwich featuring a fluffy soufflé egg square, crispy pancetta, rich carbonara cream, and a luxurious raw egg yolk, all tucked into a toasted bun for a decadent morning bite.
Ingredients
- Carbonara Cream:
- 1/2 tsp black pepper
- 4 egg yolks
- 1 oz parmesan cheese
- 1 oz pecorino cheese
- 1/2 cup whole milk
- Kosher salt to taste
- Soufflé Eggies:
- 8 eggs
- 1/2 cup Greek yogurt
- 1/4 cup milk
- 1 tbsp chives
- 1 tsp freshly cracked black pepper
- 1 tsp salted butter, room temp
- Kosher salt to taste
- The Rest:
- 4 thick slices pancetta (level 8 thickness, about 1/2 lb total)
- 4 burger buns
- 1 tsp spray oil
- 1/2 oz parmesan cheese
- 1/2 oz pecorino cheese
- 4 egg yolks
Instructions
- Preheat the oven to 400°F (205°C) and position a rack in the center.
- Place pancetta slices on a cooling rack set over a parchment-lined baking sheet. Top with another cooling rack to prevent curling. Bake for 45 minutes until crisp. Transfer to a paper towel-lined plate and reserve 1 tsp of rendered fat.
- While pancetta cooks, prepare the carbonara cream. In a heat-resistant bowl, combine pepper, egg yolks, cheeses, and half of the milk. Whisk until smooth.
- Set up a double boiler. Whisk the mixture constantly over simmering water until it thickens, about 5 minutes. Remove from heat, whisk until slightly cooled, then add remaining milk and reserved pancetta fat. Adjust seasoning and set aside.
- Reduce oven temp to 300°F (150°C). Boil water for a water bath. Grease four 4″ ramekins or an 8×8 pan with butter.
- Whisk together yogurt, milk, pepper, and salt in a large bowl. Add eggs and whisk until smooth. Stir in chives.
- Pour into prepared dish(es), place in a larger pan, and pour boiling water into the outer pan to come halfway up the sides. Bake 30 minutes, rotating halfway. Let cool, then remove. If using an 8×8, cut into 4 squares.
- Toast buns cut-side down in an oiled skillet over medium-high heat until golden.
- Assemble sandwiches: spread carbonara cream on buns, then layer with pancetta, a soufflé egg square, 1/4 of the cheeses, and an egg yolk. Top with the other bun half and serve immediately.
Notes
- Use high-quality eggs for the best flavor and texture.
- Ramekins create individual servings, but an 8×8 pan works for batch baking.
- Rotate the egg pan during baking for even cooking.
- The raw egg yolk is optional but adds a rich finishing touch.
Nutrition
- Serving Size: 1 sandwich
- Calories: 700
- Sugar: 4g
- Sodium: 950mg
- Fat: 48g
- Saturated Fat: 20g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 465mg