Best Grammy Tabors Rule For Ham Soufflé Recipes

HAM AND CHEESE SOUFFLE

Ham and Cheese Souffle image

Provided by Sandra Lee

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

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 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

Ingredients

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.

"NO CRUST" HAM AND CHEESE SOUFFLE

This "no crust" casserole is the perfect holiday breakfast or brunch dish. Serve it with a fruit salad, bagels, toast, English Muffins or your favorite muffin and you have the perfect meal for company or holidays...or most importantly, your family!

Provided by Angela (Grammy) Derby

Categories Breakfast Casseroles

Number Of Ingredients 12

Ingredients

14-16 slice white bread (remove crust & cut the remaining bread into cubes)
1 lb. ham, cubed (leftover ham is great)
1 lb. sharp chedder cheese, shredded
1 1/2 lb. swiss cheese, shredded
6 eggs, beaten
3 c milk
1/2 tsp onion salt
1/2 tsp dry mustard
dash of paprika
TOPPING:
3 c cornflakes, crushed
1/2 c butter, melted

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.