Best Ham And Cheese Souffle Recipes

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HAM, BROCCOLI AND CHEESE SOUFFLE



Ham, Broccoli and Cheese Souffle image

This is a complete meal, great for breakfast or anytime. Colorful with a crunchy topping. This can be made ahead and refrigerated overnight.

Provided by Kaarin

Categories     One Dish Meal

Time 55m

Yield 8 serving(s)

Number Of Ingredients 12

4 slices bread, cubed
4 ounces cheddar cheese, shredded
4 ounces mozzarella cheese, shredded
1 cup ham, cubed
1 cup frozen broccoli, thawed (or freshly steamed)
4 eggs
1 1/2 cups milk
1/2 teaspoon Dijon mustard
1/4 teaspoon onion salt
1/8 teaspoon garlic powder
1 1/2 cups corn flakes
2 tablespoons butter, melted

Steps:

  • Lightly butter a 9x9 baking pan.
  • Line pan with 1/2 the bread cubes.
  • Mix the cheeses together,reserving 1/4 cup for topping, and layer 1/2 the cheese on top of the bread.
  • Sprinkle the ham and broccoli over the cheese.
  • Top with the remaining cheese, then the bread cubes.
  • Mix well the eggs, milk, mustard and seasonings and pour over the bread.
  • Top with the 1/4 cup cheese.
  • Cover with foil and refrigerate overnight if desired.
  • Preheat oven to 375 degrees F.
  • Mix cornflakes and melted butter and spread on top of casserole.
  • Bake 25 minutes covered, then uncover and bake 10-15 minutes more.

Nutrition Facts : Calories 273.9, Fat 16.3, SaturatedFat 8.9, Cholesterol 142.3, Sodium 635.9, Carbohydrate 14.8, Fiber 1, Sugar 1.7, Protein 17.1

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



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

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.

PEACH-AND-GREEN-TOMATO SOUFFLE WITH RICOTTA CHEESE AND SMITHFIELD HAM



Peach-and-Green-Tomato Souffle With Ricotta Cheese and Smithfield Ham image

Provided by Molly O'Neill

Categories     appetizer

Time 1h

Yield 8 servings

Number Of Ingredients 11

3 ripe white-fleshed peaches, pitted
2 large green tomatoes
6 tablespoons unsalted butter
6 tablespoons flour
1/2 cup ricotta cheese
6 large egg yolks
1 1/4 teaspoons kosher salt
1/4 teaspoon freshly ground white pepper
8 large egg whites
2 ounces thinly sliced Smithfield ham, cut into 1/2-inch strips
1 ripe peach, peeled, pitted and finely diced

Steps:

  • Puree the 3 peaches in a blender and pass the mixture through a mesh strainer, food mill or juice extractor; you should have 1 cup of juice. Repeat with the tomatoes to produce 1 cup of juice. Discard all the solids.
  • Melt the butter in a large saucepan set over medium-low heat and whisk in the flour. Cook, stirring, for 2 minutes. Slowly add the peach and tomato juices, stirring until smooth and thickened. Remove from heat.
  • In a large bowl, whisk together the ricotta and yolks until smooth. Stir 2 heaping tablespoons of the hot juice mixture into the yolks and ricotta, then slowly stir the entire yolk-ricotta mixture back into the pan. Place the pan over low heat and cook, stirring, 1 minute. Stir in 1 teaspoon of salt and 1/4 teaspoon of pepper, and set aside to cool.
  • Preheat oven to 350 degrees, and butter and flour an 8-cup souffle dish. Whip together the egg whites and remaining 1/4 teaspoon of salt until they form stiff but still moist peaks. With a wooden spoon, stir about 1/2cup of the whites into the sauce, then gently fold the sauce into the whites left in the bowl.
  • Spoon 1/3 of the mixture into the souffle dish. Cover with a layer of the ham. Repeat with another 1/3 of the mixture and then another layer of the ham. Cover with the remaining mixture and bake, uncovered, until the souffle is puffy and well browned, from 35 to about 40 minutes.
  • Remove from the oven and serve immediately, spooned out onto individual plates and garnished with the diced peach.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 456 milligrams, Sugar 9 grams, TransFat 0 grams

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

"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

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.

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

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 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. Read MoreRead Less

Provided by @MakeItYours

Number Of Ingredients 1

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 parsle

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.

HAM AND CHEESE SOUFFLé



Ham and Cheese Soufflé image

Make and share this Ham and Cheese Soufflé recipe from Food.com.

Provided by MarielC

Categories     Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon butter, softened
1/4 cup flour
6 tablespoons butter
3/4 cup flour
2 1/4 cups whole milk, chilled
5 egg yolks
1/2 lb gruyere cheese, grated
1/2 cup ham, diced small
1/2 teaspoon salt
1/4 teaspoon pepper
10 egg whites

Steps:

  • Generously butter and flour a 2-quart soufflé dish. Remove any excess flour.
  • Preheat the oven to 400°F.
  • In a medium saucepan, melt the butter over medium heat. Whisk in the flour and stir for approximately five minutes to make a roux. Add the milk slowly and whisk until the mixture is very smooth. Continue whisking over medium-high heat and cook until the mixture comes to a boil. Continue cooking for 4-5 minutes until the mixture gets very thick.
  • Remove from the heat and whisk in the egg yolks one at a time until fully incorporated.
  • Using a wooden spoon, mix in cheese until melted. Add chopped ham, and season with salt and pepper.
  • Transfer the mixture to a medium mixing bowl.
  • In a separate bowl, whip the egg whites with an electric mixer on medium-high speed to soft peaks.
  • Using a rubber spatula, transfer ¼ of the egg whites into the soufflé mixture and stir until fully combined.
  • Add half of the remaining egg whites and fold gently together until mixture is smooth. Add the remaining egg whites and fold in gently, being careful to keep the airiness and lightness of the mixture.
  • Spoon the mixture into prepared soufflé dish, and bake 40 minutes or until soufflé raises and is golden brown. Serve immediately.

Nutrition Facts : Calories 492.7, Fat 33, SaturatedFat 18.8, Cholesterol 249.8, Sodium 727.6, Carbohydrate 21.1, Fiber 0.6, Sugar 5.5, Protein 27.1

HAM AND CHEESE SOUFFLE



HAM AND CHEESE SOUFFLE image

Categories     Egg     Brunch

Yield 6

Number Of Ingredients 8

12 slice of fresh bread, crust removed
1 stick of btter, melted
3/4 lb of cheddar cheese
4 eggs
1 1/2 teaspoons salt
1 teaspoon dry mustard
2 cups milk
3/4 cup sliced ham

Steps:

  • Layer 6 sliced bread in bottom of 9X13 pan, top with 1/2 of ham and 1/2 of cheese. Mix all else. Pour 1/2 over. Layer with bread, ham and more cheese. Bake at 300' for 45".

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