Ham And Cheese Egg Souffle Recipes

DOUBLE-CHEESE HAM SOUFFLE

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.

HAM AND CHEESE SOUFFLE

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.

HAM AND CHEESE SOUFFLE

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

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.

EGG CHEESE SOUFFLE

Steps:

• Grease a 9 x 13 inch pan and line with bread to fit bottom.
• Spread bread with mustard.
• Sprinkle swiss cheese and cheddar cheese over bread.
• Beat eggs, milk and salt; add ham and stir all together and pour over bread and cheese.
• Refrigerate overnight, garnish with bacon bits, if desired.
• Bake at 350 degrees for 45 minutes.

"NO CRUST" HAM AND CHEESE SOUFFLE

Steps:

• 1. Prepare a 9x13" glass baking dish. (I spray with Pam)
• 2. Line the bottom of the dish with half the bread cubes. Sprinkle with ham, Cheddar cheese, and Swiss cheese, and top with remaining bread.
• 3. In a bowl, beat together the eggs, milk, and onion salt, dry mustard and paprika. Pour evenly over bread. Cover, and refrigerate overnight.
• 4. *Next morning, before baking: Preheat oven to 375'F. Combine crushed cornflakes & butter for topping. Spread evenly over casserole. Bake at 375'F. for 40-50 minutes. Let stand a few minutes before serving.

HAM AND CORN SOUFFLE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Coat a 1-1/2-qt. baking dish with cooking spray and lightly sprinkle with bread crumbs; set aside., In a large nonstick skillet coated with cooking spray, cook corn and onions until tender. Remove from the heat; stir in ham and set aside., In a small saucepan, combine the flour, salt and cayenne; gradually whisk in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Transfer to a large bowl; stir in corn mixture. Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Cool slightly., Add cream of tartar to egg whites; beat until stiff peaks form. With a spatula, fold a fourth of the egg whites into the milk mixture until no white streaks remain. Fold in remaining egg whites until combined. , Transfer to prepared dish. Bake at 325° for 50-55 minutes or until top is puffed and center appears set. Serve immediately.

HAM AND CHEESE SOUFFLE

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.