Ham And Cheese Pan Souffle Recipes

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HAM AND CHEESE SOUFFLE

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



Ham and Cheese Souffle image

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.

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

DOUBLE-CHEESE HAM SOUFFLE

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



Double-Cheese Ham Souffle image

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.

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

"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



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.

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

HAM AND CHEESE SOUFFLE

Provided by Sandra Lee

Time 40m

Yield 4 servings

Number Of Ingredients 9



Ham and Cheese Souffle image

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.

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

CHEESE & HAM SOUFFLéD OMELETTE

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



Cheese & ham souffléd omelette image

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

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

HAM AND CHEESE SOUFFLE

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



Ham and Cheese Souffle image

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

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

HAM AND CHEESE SOUFFLE

I often serve this dish for brunch or breakfast when I have guests. Make it up the night before and refrigerate for a great time saving breakfast casserole. Guests always ask me for the recipe.

Provided by Linda B

Categories     Breakfast

Time 45m

Yield 12 serving(s)

Number Of Ingredients 9



Ham and Cheese Souffle image

Steps:

  • Melt butter and place half of it in 9X13 pan.
  • Sift dry ingredient together.
  • Alternately add dry ingredients, ham, and cheeses to eggs in bowl.
  • If preparing night before, refrigerate at this point.
  • Stir in remaining butter, and place mixture in pan.
  • Bake at 400 F for 15 minutes; then at 325 F for 15 more minutes- (Baking time is for room temperature ingredients and pan- If they are cold, let them come to room temperature before baking or you will need to increase the baking time considerably).
  • It is done with a kife inserted in center comes out clean.

Nutrition Facts : Calories 404.4, Fat 30, SaturatedFat 16.5, Cholesterol 269.4, Sodium 539.5, Carbohydrate 5.8, Fiber 0.1, Sugar 0.7, Protein 27.1

16 ounces shredded monterey jack cheese
2 cups finely diced cooked ham
1/2 cup melted butter
1/2 cup flour
1 teaspoon baking powder
1 dozen beaten egg
16 ounces cottage cheese (I use small curd 4% butterfat kind)
salt and pepper
6 sliced cooked bacon, crumbled (optional)

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