Ham And Cheese Souffle Recipes

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HAM AND CHEESE SOUFFLE



Ham and Cheese Souffle image

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

16 slices white bread (crusts removed), cubed
1 pound sliced ham, chopped
2 cups shredded cheddar cheese
2 cups shredded Swiss cheese
5 large eggs
3 cups whole milk
1 teaspoon ground mustard
1/2 teaspoon onion salt
2-1/2 cups crushed cornflakes
1/3 cup butter, melted

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.

HAM AND CHEESE SOUFFLE RECIPE



Ham and Cheese Souffle Recipe image

Provided by Patty at bookscookslooks.com

Categories     lunch

Time 1h20m

Number Of Ingredients 10

1/4 cup unsalted butter
1/4 cup all purpose flour
1/2 tsp salt
2 TBS Dijon mustard
dash of cayenne
1 1/2 cups milk (I used goat's milk)
1 cup shredded Cheddar cheese
1 cup finely chopped cooked ham
4 eggs, separated
1/2 tsp cream of tartar

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



Ham and Cheese Souffle image

Provided by Sandra Lee

Time 40m

Yield 4 servings

Number Of Ingredients 9

Nonstick cooking spray
3 tablespoons canola oil
3 tablespoons all-purpose flour
1 1/2 cups milk, warmed
3 large eggs, separated, plus reserved egg whites from Eggs Benedict recipe
1 1/2 cups grated Cheddar
1/3 pound deli ham, diced
1 tablespoon spicy brown mustard
1/2 teaspoon salt

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 SOUFFLE



Ham and Cheese Souffle image

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

3 cups cooked ham, cubed
3 cups swiss cheese, cubed
3 cups French bread, cubed
3 tablespoons flour
1 teaspoon dry mustard
1 dash Tabasco sauce (optional)
3 cups milk
4 eggs, beaten

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



Ham and Cheese Souffle image

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

16 slices white bread, crusts removed, cubed
16 slices ham, cut into bite-size pieces (about 1 pound)
2 cups shredded cheddar cheese
2 cups shredded swiss cheese
5 eggs, beaten
3 cups milk or 3 cups half-and-half
1 teaspoon ground mustard
1/2 teaspoon onion salt
2 1/2 cups crushed corn flakes
1/3 cup butter, melted

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 PAN SOUFFLE



Ham and Cheese Pan Souffle image

Provided by Food Network Kitchen

Categories     main-dish

Time 39m

Yield 4 servings

Number Of Ingredients 13

2 russet potatoes, peeled and cut into 1/2-inch cubes
Kosher salt
6 large eggs, at room temperature, separated
8 ounces manchego or aged provolone cheese, grated (2 cups)
1 tablespoon all-purpose flour
Freshly ground pepper
4 tablespoons extra-virgin olive oil, plus more if needed
1 onion, halved and thinly sliced
2 Anaheim chile peppers, halved, seeded and thinly sliced
1/4 pound boiled ham, cut into small cubes
1 teaspoon paprika
2 tablespoons chopped fresh parsley
1 clove garlic, minced

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

DOUBLE-CHEESE HAM SOUFFLE



Double-Cheese Ham Souffle image

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

Categories     Breakfast     Brunch

Time 55m

Yield 8-10 servings.

Number Of Ingredients 12

16 slices day-old bread, crusts removed and cubed
1 pound cubed fully cooked ham
2 cups shredded cheddar cheese
1 cup shredded Swiss cheese
6 large eggs, lightly beaten
3 cups 2% milk
1/2 teaspoon onion powder
1/2 teaspoon ground mustard
1/8 teaspoon pepper
Dash to 1/8 teaspoon cayenne pepper
1-1/2 cups finely crushed cornflakes
3 tablespoons butter, melted

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.

CHEESE & HAM SOUFFLéD OMELETTE



Cheese & ham souffléd omelette image

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

50g grated gruyère or cheddar
2 slices roughly torn ham or gammon
2 eggs , whites and yolks separated
1 tsp Dijon mustard
1 tbsp chopped fresh dill or basil
splash olive oil

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

HAM AND FETA CHEESE SOUFFLE



Ham and Feta Cheese Souffle image

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

1/2 cup plus 2 Tbsp. creamy wheat (enriched farina) hot cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked, divided
2 cups fat-free milk
1/2 cup ATHENOS Crumbled Reduced Fat Feta Cheese
1/4 cup chopped onion
1/4 cup chopped fresh parsley
3 slices OSCAR MAYER Smoked Ham, chopped
3 eggs, separated

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

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