Ham and Cheese Egg Soufflé - A Delicious Soufflé Recipe (2024)

This soufflé recipe will WOW your family and friends with how great it looks and tastes! Ham and Cheese Egg Soufflé brings a gourmet touch to your kitchen table!

Ham and Cheese Egg Soufflé - A Delicious Soufflé Recipe (1)

This fluffy Ham and Cheese Egg Soufflé is made with eggs, chopped ham, grated cheddar cheese, crumbled bacon, and minced chives. The best breakfast ever!

I’ve found that people shy away from preparing souffles purely because they believe the urban myths that revolve around them. Let’s chat a minute about these.

Ham and Cheese Egg Soufflé - A Delicious Soufflé Recipe (2)

Myth #1

You have to be quiet or else it will collapse. FALSE. The theory behind this is that any vibration, walking or yelling will push the air out of the souffle, causing it to collapse.

Think about this… I highly doubt you could produce enough vibration from everyday activities. Although I have not tried to make souffles while throwing a raging party, I still doubt it would have much effect and this would be a rare occasion.

Myth #2

You can’t open the door when baking souffles. KIND OF FALSE. Really, you should not open the oven door too much when making anything. Opening the door drastically cools the oven by allowing the hot air out and the cool air in.

The first third of any baking time is the most crucial. If you have to open the door, you might need to tack on a few extras minutes in the oven. This is also why they make oven windows and lights!

Ham and Cheese Egg Soufflé - A Delicious Soufflé Recipe (3)

Myth #3

You are on a race against time. FALSE. In fact, the souffle base can be made ahead of time and placed in the refrigerator. You might lose a little fluff, but not enough to severely impact your souffle. On the flip side, souffles must be eaten immediately after being taken out of the oven.

Any food tastes better right out the oven, but I actually baked, then covered and refrigerated this souffle for one day and saw no drastic decrease in height.

Ham and Cheese Egg Soufflé - A Delicious Soufflé Recipe (4)

Myth #4

You must use a round ramekin. KIND OF FALSE. You can use any shape ramekin you want, but in order to get an equally baked souffle, your best bet is to stick with circular and focus your creativity on what you choose to put in your souffle.

So don’t be scared, try whipping up a batch today!

Ham and Cheese Egg Soufflé - A Delicious Soufflé Recipe (5)

Also a tip on whisking eggs whites, prepare a metal bowl, preferably copper (however I used my Kitchen Aid) by making sure it is very dry and free of any residual fats or oils.

These two items are the nemesis to whipped egg whites, ensuring you will never get fluffy peaks no matter how long you whisk.

Check out these other easy breakfast ideas:

  • Bacon, Egg and Cheese Breakfast Bread
  • White Chocolate Raspberry Pancakes
  • Simple Eggs Benedict

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Ham and Cheese Egg Soufflé - A Delicious Soufflé Recipe (9)

Ham and Cheese Egg Souffle Recipe

4.21 from 24 votes

This fluffy Ham and Cheese Egg Soufflé is made with eggs, chopped ham, grated cheddar cheese, crumbled bacon, and minced chives. The best breakfast ever!

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

Servings: 6

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Ingredients

  • 1/4 cup unsalted butter
  • 2 tablespoons flour
  • 1 cup whole milk
  • 4 eggs , room temperature, yolks and white will be used separately
  • 1/2 cup ham , chopped
  • 3/4 cup cheddar cheese , finely grated, plus more for topping
  • 1/8 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon cream of tartar
  • Cooking spray
  • 2 tablespoons bacon , cooked and crumbled
  • 2 tablespoons chives , minced

Instructions

  • Preheat oven to 200 degrees.

  • In a medium saucepan, melt butter over medium-low heat. Whisk in flour to form a roux. Continue to whisk until roux is a light brown (blond roux.)

  • Slowly pour milk into the roux, whisking until smooth. Batter will be thick. Whisk in salt, nutmeg and black pepper. Remove from heat.

  • In a separate bowl, whisk egg yolks until pale and fluffy. Fold into roux along with shredded cheddar cheese and ham. Set aside.

  • Whisk egg whites and cream of tarter until soft, fluffy peaks form. This process is incorporating air into the mixture, which is what increased the volume significantly.

  • After egg whites are foamy and fluffy, gently fold them into the ham and cheddar mixture. Do not over mix, as this will push out the air.

  • Prep 6 4-ounce ramekins with cooking spray and place onto a rimmed baking sheet. Spoon mixture evenly into each ramekin. Fill approximately 3/4 of the way.

  • Bake for 30 minutes. Remove and top each with a pinch of cheddar cheese, crumbled bacon and chives.

  • Serve immediately.

  • If you’ve tried this recipe, come back and let us know how it was!

Nutrition

Calories: 250 kcal, Carbohydrates: 4 g, Protein: 12 g, Fat: 20 g, Saturated Fat: 10 g, Cholesterol: 158 mg, Sodium: 367 mg, Potassium: 151 mg, Sugar: 2 g, Vitamin A: 645 IU, Vitamin C: 0.6 mg, Calcium: 166 mg, Iron: 0.8 mg

Author: Jessica Formicola

Calories: 250

Course: Breakfast

Cuisine: American

Keyword: breakfast egg recipe, egg souffle

Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!

Ham and Cheese Egg Soufflé - A Delicious Soufflé Recipe (2024)

FAQs

What is the secret to a good soufflé? ›

According to La Varenne Practique (a timeless masterwork you should consider owning if learning more about classic French cooking appeals), there are only a few critical points to perfecting a souffle: a base of the right consistency, stiff egg whites, and the careful folding of the base and the beaten whites.

Why is soufflé so hard to make? ›

If the egg whites are not mixed enough, they will be too heavy to rise, but if they are over-whipped they will collapse in the oven. Finally, and most problematically, any cross-contamination between yolks and whites will cause the whole concoction to collapse, which is the bane of many dessert chefs' days.

What ingredient makes a soufflé rise? ›

A soufflé is made up of a base (usually white sauce or creme patissiere enriched with egg yolks), a flavor (added to the base) and whipped egg whites gently folded in and baked in the oven. While it's cooking, the air trapped in the egg whites expands, causing it to rise.

How do you get the eggy taste out of a soufflé? ›

If your Soufflé Cake tastes eggy, it's either undercooked or overcooked. Make sure that you don't increase the temperature, this will also make the eggs rubbery and taste eggy. Stick to a low temperature.

Why did my soufflé fall apart? ›

Why does a soufflé fall after baking it in the oven? Souffle is supposed to have a lot of bubbles in it as it bakes so it will be fluffy when it's done. If a souffle falls thus means the bubbles have leaked or burst, causing the souffle to deflate.

What's the difference between a quiche and an egg soufflé? ›

What is the main difference between a souffle vs quiche? The main difference lies in the base and the texture of these two dishes. While quiche has a savory pastry crust filled with a custard base made from whole eggs and cream, a soufflé relies heavily on whipped egg whites to give it a light and airy texture.

How long can a soufflé sit before baking? ›

Souffle may be made up ahead and refrigerated as long as 24 hours. Put souffle in cold oven and bake 50 minutes at 325 degrees. It can also be frozen up to 7 days. Allow 50 to 60 minutes to bake frozen at the same temperature.

What is the best oven setting for a soufflé? ›

Bake in preheated 375° F (190° C) oven until puffed and lightly browned, 20 to 25 minutes or until done.

What should a soufflé taste like? ›

What does a soufflé taste like? Deliciousness. But seriously though, they are very light and airy with a subtle egg flavour that enhances the ingredients that you add — they can be sweet or savoury. In the case of the two recipes we discuss in this blog post, both of our soufflés were cheese-based.

How do you make ratatouille in Disney Valley? ›

To make ratatouille in Disney Dreamlight Valley, you'll need to bring the following ingredients to any of the stoves/hobs in the game: eggplant (AKA aubergine), zucchini (AKA courgette), onion, tomato, and the spice of your choice. Simply chuck those food items into any active hob and your job will be done.

What are the three components of a soufflé? ›

Souffle Logic: A soufflé is made up of three elements: A base sauce enriched with egg yolks (pastry cream for sweet, béchamel for savory), a filling (anything from cheese to chocolate), and whipped egg whites.

How do you keep a soufflé from deflating? ›

Don't open the oven door: Once the soufflé is in the oven, avoid opening the oven door until it's fully cooked. The rush of cool air can cause the soufflé to collapse. Serve immediately: Soufflés are best served immediately after they come out of the oven, as they tend to deflate quickly.

What are the two main components of a soufflé? ›

The Basics

There are all kinds of soufflé, yet what they all share in common is their two constituent parts: a base made of flavored cream sauce or puree and a soft meringue made of beaten egg whites. The base of a soufflé gives it its flavor, while the meringue gives it its texture.

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