DOUBLE-CHEESE HAM SOUFFLE
I've made this for holiday breakfasts and shower brunches. It's a big hit. It's also a welcome change at covered-dish dinners at church. There's never another one like it there.-Anita Gattis, Hawkinsville, Georgia
Provided by Taste of Home
Time 55m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- Place half of the bread cubes in a greased 13x9-in. baking dish. Layer with ham, cheeses and remaining bread cubes. , In a large bowl, whisk together the eggs, milk and seasonings; pour over the top. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Combine the cornflakes and butter; sprinkle over casserole. , Bake, uncovered, at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 470 calories, Fat 24g fat (13g saturated fat), Cholesterol 205mg cholesterol, Sodium 1163mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 1g fiber), Protein 27g protein.
HAM AND CHEESE EGG SOUFFLE
This fluffy Ham and Cheese Egg Soufflé is made with eggs, chopped ham, grated cheddar cheese, crumbled bacon, and minced chives. The best breakfast ever!
Provided by Jessica Formicola
Categories Breakfast
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 200 degrees.
- In a medium saucepan, melt butter over medium-low heat. Whisk in flour to form a roux. Continue to whisk until roux is a light brown (blond roux.)
- Slowly pour milk into the roux, whisking until smooth. Batter will be thick. Whisk in salt, nutmeg and black pepper. Remove from heat.
- In a separate bowl, whisk egg yolks until pale and fluffy. Fold into roux along with shredded cheddar cheese and ham. Set aside.
- Whisk egg whites and cream of tarter until soft, fluffy peaks form. This process is incorporating air into the mixture, which is what increased the volume significantly.
- After egg whites are foamy and fluffy, gently fold them into the ham and cheddar mixture. Do not over mix, as this will push out the air.
- Prep 6 4-ounce ramekins with cooking spray and place onto a rimmed baking sheet. Spoon mixture evenly into each ramekin. Fill approximately 3/4 of the way.
- Bake for 30 minutes. Remove and top each with a pinch of cheddar cheese, crumbled bacon and chives.
- Serve immediately.
- If you've tried this recipe, come back and let us know how it was!
Nutrition Facts : Calories 250 kcal, Carbohydrate 4 g, Protein 12 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 158 mg, Sodium 367 mg, Sugar 2 g, ServingSize 1 serving
HAM AND CHEESE SOUFFLE RECIPE
Steps:
- Heat oven to 350°.
- Butter a 6 cup souffle dish or 1 quart cassarole. Make a 4″ band of aluminum foil 2″ longer than the circumference of the dish, butter 1 side and secure it, butter side in, around the dish.
- Heat butter in a saucepan over low heat until melted. Blend in flour, salt, mustard and red pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted; stir in ham, remove from heat.
- Beat egg whites and cream of tartar until stiff but not dry. Beat egg yolks until very thick and lemon colored, about 5 minutes; stir into cheese mixture. Stir about 3/4 of the egg whites into cheese mixture. Fold cheese mixture into remaining egg whites.
- Carefully pour into prepared souffle dish. Cook uncovered until the souffle is nicely puffed and the sides look just dry around 50 - 60 minutes. Mine took 50.
- Serve immediately.
HAM AND CHEESE SOUFFLE
Provided by Sandra Lee
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Spray 4 (7-ounce) souffle dishes with nonstick spray.
- Heat the canola oil over medium-high heat in a medium saucepan. Add the flour whisking constantly for about 3 minutes, do not brown. Whisk in the warm milk until thickened, about 3 more minutes. Turn off heat and let cool slightly. Whisk in the egg yolks, then the cheese, ham (reserve 1/3 cup of the ham for the Round 2 recipe Savory Bread Pudding) and mustard. Let sit and cool slightly while beating the egg whites.
- In another bowl with an electric mixer, beat the egg whites until soft peaks. Stir 1/4 of the whites into the ham and cheese base mixture to lighten, then fold in the rest of the whites. Fill each ramekin 3/4 of the way (reserve remaining souffle batter for the Round 2 recipe Savory Bread Pudding). Bake until puffed up and lightly browned on top. 15 to 20 minutes. Remove from the oven and serve.
HAM AND CHEESE PAN SOUFFLE
Provided by Food Network Kitchen
Categories main-dish
Time 39m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400. Cover the potatoes with water in a pot; season with salt, cover and boil until just tender, 2 minutes. Drain.
- Whisk the egg yolks, cheese, flour, and pepper to taste in a bowl.
- Heat a 10-inch ovenproof nonstick skillet over high heat. Add 2 tablespoons olive oil, the onion and chiles and cook until browned, 4 minutes. Add the ham and cook 3 minutes. Transfer the mixture to a bowl. Add the remaining 2 tablespoons oil and the potatoes to the skillet and cook until golden, 4 minutes. Add the paprika, parsley and garlic and cook 1 minute. Transfer to the same bowl.
- Beat the egg whites, 2 tablespoons water and 1/2 teaspoon salt with a mixer until soft peaks form. Stir one-third of the whites into the yolk mixture, then gently fold in the rest. Oil the skillet, if dry, and place over medium-low heat. Add the egg mixture, cover and cook until the top just sets, 4 to 6 minutes. Top with the filling and transfer to the oven, uncovered, until set, 5 to 7 minutes.
Nutrition Facts : Calories 641, Fat 44 grams, SaturatedFat 19 grams, Cholesterol 373 milligrams, Sodium 1215 milligrams, Carbohydrate 32 grams, Fiber 4 grams, Protein 32 grams
HAM AND FETA CHEESE SOUFFLE
Prepared hot wheat cereal teams up with ham, feta cheese, onion, parsley and Dijon mustard for this easy, savory soufflé.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield Makes 6 servings.
Number Of Ingredients 7
Steps:
- Grease 1-1/2-quart souffle or casserole dish; sprinkle with 2 Tbsp. of the cereal. Set aside.
- Bring milk to boil in medium saucepan on medium heat. Gradually stir in remaining 1/2 cup cereal; cook 2 to 3 minutes or until thickened, stirring constantly. Remove from heat; cool 5 minutes. Add cheese, onion, parsley, ham and 1 of the egg yolks; mix well. (Reserve remaining 2 egg yolks for another use.) Set aside.
- Beat egg whites with electric mixer on high speed until stiff peaks form. Add to cereal mixture; stir gently with wire whisk until well blended. Pour into prepared dish.
- Bake at 400°F for 35 to 40 minutes or until center is set and top is golden brown. Serve immediately.
Nutrition Facts : Calories 150, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 11 g
HAM AND CHEESE SOUFFLE
I first had this at a brunch about 18 years ago. It was so good, I got the recipe and have made it for either brunch or weekend breakfasts since then. It is good with either a fruit salad for breakfast, or a green salad and white wine for brunch or a light dinner. Especially great since it can be made the night before and popped in the oven when you need it! For a change, substitute cheddar cheese for the Swiss cheese.Prep time does not include chill time.
Provided by Leslie in Texas
Categories Breakfast
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Layer ham, cheese, and bread in a buttered 3 quart casserole.
- Sprinkle with flour and dry mustard mixed together.
- Sprinkle with Tabasco sauce as desired.
- Mix milk with beaten eggs and pour over all.
- Chill at least 2 hours or overnight.
- Bake at 350° for about 1 hour or until puffy and golden on top.
- Serve immediately.
Nutrition Facts : Calories 531.5, Fat 27.6, SaturatedFat 13.7, Cholesterol 203.4, Sodium 480.4, Carbohydrate 33.9, Fiber 1.6, Sugar 0.9, Protein 35.3
CHEESE & HAM SOUFFLéD OMELETTE
This fluffy and filling meal for one uses up leftover ham or gammon and makes a great brunch served with baked beans
Provided by Silvana Franco
Categories Lunch, Main course
Time 20m
Number Of Ingredients 6
Steps:
- Mix most of the cheese with the ham or gammon, egg yolks, mustard, herbs and some seasoning. Whisk egg whites until stiff. Using a rubber spatula, gently fold the whites into the yolk mixture until evenly mixed.
- Heat a splash of olive oil in a small non-stick frying pan. Pour mixture into the pan and cook for 4 mins until the underside is set and browned. Sprinkle over the remaining cheese and grill for 2 mins until cheese is bubbling and golden.
Nutrition Facts : Calories 507 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 39 grams protein, Sodium 3.48 milligram of sodium
CHEESE SOUFFLé IN 4 EASY STEPS
Didn't think you could manage a soufflé? Try this simple step-by-step recipe and conquer a classic
Provided by Good Food team
Categories Brunch, Dinner, Lunch, Main course, Side dish, Starter, Supper
Time 45m
Number Of Ingredients 7
Steps:
- Preparing the soufflé dish: Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter a 15cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.
- Making a thick white sauce: In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar and season well.
- Adding the egg whites: Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently stir the whipped whites into the white sauce in a figure of eight.
- Top-hatting: Spoon the mixture into the dish. Run a cutlery knife around the edge to create a 'top hat' effect; this ensures the soufflé rises above the rim and doesn't stick. Place on the baking sheet and bake for 25-30 mins until the top is golden and risen and has a slight wobble. Serve immediately.
- EQUIPMENT: 15cm soufflé dish, saucepan, 2 large mixing bowls, wooden spoon, spatula, baking sheet, large metal spoon, measuring jug, grater, electric whisk, cutlery knife.
Nutrition Facts : Calories 402 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.02 milligram of sodium
HAM AND CHEESE SOUFFLE
This is a great brunch recipe, and serves quite a few people, remember, this souffle needs to sit in the fridge overnight, so prepare a day ahead, which is great, as it gives you more time to spend with friends and family......oh, and may I add, this souffle is delicious!
Provided by Kittencalrecipezazz
Categories Breakfast
Time 1h5m
Yield 8-9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375F.
- Grease a 9x13 baking dish
- In the baking dish, layer half of the bread, ham, cheddar cheese and Swiss cheese
- Repeat
- Combine eggs, milk, mustard and onion salt; pour over layered mixtured
- Cover, and refrigerate overnight
- Remove from refrigerator 30 mins before baking
- Combine cornflakes and melted butter; sprinkle over top
- Bake for 40 mins, or until hot and bubbly.
Nutrition Facts : Calories 665.7, Fat 41.5, SaturatedFat 22.1, Cholesterol 249.2, Sodium 1297, Carbohydrate 40.2, Fiber 1.5, Sugar 3.9, Protein 32.7
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