HAM AND CHEESE SOUFFLE
I like to serve this tasty dish for brunch along with fresh fruit when I'm having guests. Not only is it easy, but everyone enjoys it. Make it the night before, then the next day all you need to do is bake it. -Airy Murray, Williamsport, Maryland
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 55m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- In a greased 13x9-in. baking dish, layer half of the bread, ham, cheddar cheese and Swiss cheese. Repeat layers. In a small bowl, whisk the eggs, milk, mustard and onion salt; pour over layered mixture. , Cover and refrigerate overnight. Combine cornflakes and butter; sprinkle on top. Bake at 375° for 40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Freeze option: Prepare souffle as directed, omitting cornflake mixture. Cover and freeze unbaked souffle. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Prepare cornflake mixture; sprinkle over top. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 533 calories, Fat 26g fat (16g saturated fat), Cholesterol 193mg cholesterol, Sodium 1171mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 1g fiber), Protein 30g protein.
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 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
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
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 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
I often serve this dish for brunch or breakfast when I have guests. Make it up the night before and refrigerate for a great time saving breakfast casserole. Guests always ask me for the recipe.
Provided by Linda B
Categories Breakfast
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter and place half of it in 9X13 pan.
- Sift dry ingredient together.
- Alternately add dry ingredients, ham, and cheeses to eggs in bowl.
- If preparing night before, refrigerate at this point.
- Stir in remaining butter, and place mixture in pan.
- Bake at 400 F for 15 minutes; then at 325 F for 15 more minutes- (Baking time is for room temperature ingredients and pan- If they are cold, let them come to room temperature before baking or you will need to increase the baking time considerably).
- It is done with a kife inserted in center comes out clean.
Nutrition Facts : Calories 404.4, Fat 30, SaturatedFat 16.5, Cholesterol 269.4, Sodium 539.5, Carbohydrate 5.8, Fiber 0.1, Sugar 0.7, Protein 27.1
EASY CHEESE, POTATO AND HAM SOUFFLé
Serve this as an impressive starter or a light main meal - it has an unsusual combination of cheese, ham and potatoes. Soufflés are easy to make - honestly! The only real criteria is that they are served immediately and that the bowl used for whisking the egg whites is oil and grease free.....but even that is not that essential. I sometimes add bacon instead of the ham - just brown and crisp it up first, and then crumble it before adding.
Provided by French Tart
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- - Pre-heat the oven to 180 degrees centigrade (see temperature conversions).
- - Use a food processor or a sieve to make the potatoes extremely smooth.
- - Separate the eggs.
- - Beat the egg yolks, cream, ham, cream and cheese into the potatoes.
- - Season to taste.
- - Beat the egg whites until stiff and fold into the potato mixture.
- - Spoon into a well-buttered soufflé dish or casserole and bake in the preheated oven for 30 to 35 minutes.
- - Serve immediately.
Nutrition Facts : Calories 289.6, Fat 13.9, SaturatedFat 7.3, Cholesterol 177.3, Sodium 916, Carbohydrate 29, Fiber 2.4, Sugar 2.7, Protein 12.3
HAM AND CHEESE SOUFFLé
Make and share this Ham and Cheese Soufflé recipe from Food.com.
Provided by MarielC
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Generously butter and flour a 2-quart soufflé dish. Remove any excess flour.
- Preheat the oven to 400°F.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and stir for approximately five minutes to make a roux. Add the milk slowly and whisk until the mixture is very smooth. Continue whisking over medium-high heat and cook until the mixture comes to a boil. Continue cooking for 4-5 minutes until the mixture gets very thick.
- Remove from the heat and whisk in the egg yolks one at a time until fully incorporated.
- Using a wooden spoon, mix in cheese until melted. Add chopped ham, and season with salt and pepper.
- Transfer the mixture to a medium mixing bowl.
- In a separate bowl, whip the egg whites with an electric mixer on medium-high speed to soft peaks.
- Using a rubber spatula, transfer ¼ of the egg whites into the soufflé mixture and stir until fully combined.
- Add half of the remaining egg whites and fold gently together until mixture is smooth. Add the remaining egg whites and fold in gently, being careful to keep the airiness and lightness of the mixture.
- Spoon the mixture into prepared soufflé dish, and bake 40 minutes or until soufflé raises and is golden brown. Serve immediately.
Nutrition Facts : Calories 492.7, Fat 33, SaturatedFat 18.8, Cholesterol 249.8, Sodium 727.6, Carbohydrate 21.1, Fiber 0.6, Sugar 5.5, Protein 27.1
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