Best Double Cheese Ham Souffle Recipes

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

Ingredients

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.

DOUBLE-CHEESE HAM SOUFFLE RECIPE

Double-Cheese Ham Souffle Recipe 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 @MakeItYours

Number Of Ingredients 12

Ingredients

16 slices day-old bread, crusts removed and cubed
1 pound cubed fully cooked ham
2 cups (8 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Swiss cheese
6 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 13-in. x 9-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 near the center comes out clean. Let stand for 10 minutes before serving.
Yield: 8-10 servings.
Originally published as Double-Cheese Ham Souffle in Casserole Cookbook
p265
Nutritional Facts
serving (1 piece) equals 470 calories, 24 g fat (13 g saturated fat), 205 mg cholesterol, 1,163 mg sodium, 37 g carbohydrate, 1 g fiber, 27 g protein.
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