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
GRITS, CHEESE, AND ONION SOUFFLéS
Provided by Bon Appétit Test Kitchen
Categories Cheese Onion Breakfast Brunch Bake Vegetarian Quick & Easy Low Cal Dinner Lunch Monterey Jack Hominy/Cornmeal/Masa Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 main-course servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Butter four 1 1/4-cup soufflé dishes. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and leek; sauté 3 minutes. Mix in 1 1/4 cups whole milk and 1/2 teaspoon salt, then grits; bring to simmer. Reduce heat to low, cover, and cook until thick, stirring occasionally, about 5 minutes.
- Meanwhile, whisk remaining 1/4 cup milk and yolks in small bowl to blend.
- Remove grits from heat. Stir in yolk mixture, then green onions and 3/4 cup cheese. Beat whites in medium bowl until stiff but not dry. Fold into grits in 3 additions. Divide mixture among prepared dishes (mixture will come all the way to top of dishes). Sprinkle with 1/4 cup cheese.
- Bake soufflés until puffed and brown on top, about 18 minutes. Serve immediately.
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 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.
COUNTRY HAM AND CHEDDAR GRITS SOUFFLé
Steps:
- Preheat oven to 375 degrees F. With 2 tablespoons of the butter, grease a shallow 2 1/2- to 3-quart baking dish or a 13x9x2-inch baking dish; coat dish with breadcrumb mixture, turning dish to coat evenly. Refrigerate dish while making soufflé mixture.
- In medium saucepan, bring broth, cream, and salt to a boil; slowly stir in grits. Reduce heat to low, cover, and cook 5 minutes, or until creamy and thick.
- Meanwhile, in small skillet, melt remaining 2 tablespoons butter over medium heat. Add onion and garlic; cook 3 minutes, or until translucent. Add ham; cook 1 minute. Remove from heat. When grits are cooked, stir in onion mixture and pepper sauce. Stir in egg yolks, 1 at a time, until blended. Stir in cheddar and parsley, until cheese is melted and mixture is smooth.
- Beat egg whites with an electric mixer until stiff. Stir a quarter of the whites into grits mixture to lighten; fold in remaining whites. Spoon the soufflé mixture into chilled baking dish. Bake 40 to 45 minutes, until puffed and golden. Serve immediately.
Nutrition Facts : Calories 458 calories
KENTUCKY DERBY CREAMY CHEDDAR GRITS SOUFFLE
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Grease a 2 quart souffle dish well and sprinkle 2 tablespoons of the cheese around the sides and bottom of the dish.
- Cook the grits in the milk with the salt until done. Add the pepper, cayenne, butter, cheese, and egg yolks to the grits. Stir well and let cool.
- Whip the egg whites until stiff and carefully fold into the grits mixture. Pour into the prepared souffle dish and bake for 20 to 30 minutes.
GRITS-AND-CHEESE SOUFFLES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Mix the grits and 1 1/2 cups water in a large microwave-safe bowl and microwave until thickened, about 4 minutes. Stir occasionally until slightly cooled. Meanwhile, coat four 10-ounce ramekins with cooking spray and sprinkle with parmesan; tap out the excess. Place the ramekins on a baking sheet.
- Combine the cooled grits, corn, cream cheese, egg yolks, thyme, 1/2 cup parmesan and 1/4 teaspoon each salt and pepper in a blender. Puree until smooth, stopping the motor to stir by hand if needed (the mixture will be thick). Transfer to a large bowl.
- In a separate bowl, beat the egg whites and 1/2 teaspoon vinegar until medium peaks form. Fold one-quarter of the whites into the grits mixture, then fold in the rest. Pour the batter into the prepared ramekins. Bake until puffed and golden, 20 to 25 minutes. Toss the arugula with the remaining 1 tablespoon vinegar, the olive oil, and salt and pepper to taste. Serve with the souffles.
HAM AND CHEDDAR GRITS SOUFFLE
Make and share this Ham and Cheddar Grits Souffle recipe from Food.com.
Provided by little_wing
Categories Breakfast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375.
- Use 2tbs butter and grease 3quart baking dish.
- Combine breadcrumbs and parmesan.
- Coat buttered dish evenly with breadcrumb mixture.
- Put dish in fridge until you're ready for it.
- In medium saucepan, combine broth,cream and salt and bring to a boil.
- Slowly stir in grits.
- Reduce heat to low, cover and cook 5 minutes or until creamy and thick.
- Meanwhile, melt remaining 2tbs butter in small skillet.
- Add onion and garlic and cook until translucent (about 3 minutes).
- Add ham and cook one minute longer.
- Add ham mixture and hot sauce to grits.
- Add egg yolks, one at a time, blending after each.
- Add cheese and parsely and stir until smooth.
- Beat egg whites until stiff.
- Pour in 1/4 of egg whites and stir. Then fold in remaining whites.
- Spoon souffle mixture into prepared baking dish.
- Bake 40-45 minutes or until fluffed and golden.
- Serve immediately.
Nutrition Facts : Calories 417.6, Fat 27.9, SaturatedFat 15.7, Cholesterol 277.5, Sodium 650, Carbohydrate 22.5, Fiber 0.7, Sugar 1.8, Protein 18.9
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