This breakfast souffle is the ultimate savory breakfast, with fluffy eggs, parmesan cheese, cheddar cheese, and ham!
Ham and Cheese Souffle
This cheesy breakfast soufflé is similar to a quiche, but lighter and without the crust. Two kinds of cheese are paired with eggs and ham, creating a filling and satisfying breakfast dish.
Delicious and savory breakfast recipes like this one are game-changers! They’re the perfect size for a meal, and the whole family will love it!
Why You’ll Love this Souffle Recipe:
- Easy: This egg soufflé recipe is a super simple breakfast dish. It’s so easy, you’ll wonder why you haven’t made it before!
- Filling: This ham and cheese soufflé is so filling because it’s filled with protein, with eggs, ham, and cheese!
The great thing about these mini egg soufflés is you can add whichever fresh herbs you desire to create your favorite flavor profile. You won’t want to miss out on trying an easy recipes like this one!
How to Make Breakfast Souffle
Be sure to see the recipe card below for full ingredients & instructions!
- Melt butter and coat the inside of the ramekins. Then add parmesan cheese on top of the butter inside.
- Prepare and preheat oven. See the exact temperature and measurements in the recipe card down below.
- In a small pan, melt more butter and whisk in flour. Pour milk in and continue to whisk. Then the seasonings as well. Bring to a low boil, cook a few minutes, and then take it off the heat to cool.
- Prepare eggs using a slotted spoon.
- Whisk egg yolks, cheese, and ham into the milk and flour mixture. Mix with a hand mixer until stiff peaks form.
- Fold in egg white to cheese mixture.
- Lastly, pour egg mixture into ramekins and bake until golden brown.
- Serve while hot and enjoy!
A souffle is a delicate egg-based dish that relies on whipped egg whites to give it its signature rise in the oven. Sweet or savory ingredients can be folded into the base to change the flavor. In this recipe, we added ham and cheese to create personal breakfast souffles!
Yes, you can open the oven to check on your souffles; however, you should limit opening the oven as much as possible to prevent sudden oven temperature changes that could cause your souffles to collapse.
Nope! A perfect souffle should be puffy, browned, and have a soft (slightly jiggly) or firm (not jiggly at all) center when gently shaken. A runny souffle is undercooked. A properly cooked souffle should pass the toothpick test.
If the eggs weren’t whipped enough, your souffles will not rise. The egg whites need to be whipped to firm peaks. A good tip to keep water from seeping out of the egg whites is to add a pinch of cream of tartar.
Souffles often collapse if they are under- or overbaked. An under-baked souffle will collapse due to being too wet in the middle. An overbaked souffle will collapse in the oven from the stress. It is a delicate balance getting the timing just right, so be sure to check the souffles for doneness as soon as the crowns start to brown. Every souffle will eventually collapse, though, so also be sure to serve them as soon as they come out of the oven.
These mini breakfast soufflés are best served straight from the oven. And with just a quick 15-minute prep, you can have this egg recipe (which looks fancy) ready in no time.
Storage Instructions
Store leftover breakfast souffle in an airtight container in the refrigerator for up to 2 days. Reheat covered in aluminum foil in a 350°F oven for about 6-7 minutes.
Freezing Instructions
While I do not recommend freezing baked souffles, you can freeze them fully assembled before baking.
To freeze, tightly cover the souffles in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months.
To bake, place the souffles on a baking sheet in a 350°F oven for about 40 minutes. Serve immediately.
Variations
- For gluten-free souffles, use gluten-free 1:1 baking flour in place of the all-purpose flour.
- Feel free to swap the cheddar cheese for a different cheese, such as Colby, pepper Jack, Monterey Jack, Gouda, American, or mozzarella.
- You can also swap the ham for cooked bacon or sausage crumbles.
Serving Suggestions
Breakfast souffles are light and airy, and they pair well with lots of breakfast foods, such as:
Tips for the Best Breakfast Souffle
- Make sure to use a clean bowl and do not get any yolks in the egg whites; otherwise, they won’t whip properly.
- A good tip to keep water from seeping out of the egg whites is to add a pinch of cream of tartar.
- Bake these souffles as soon as they are assembled to prevent the ham and cheese from sinking to the bottom.
- Serve immediately, as they will begin to deflate as soon as they leave the oven.
- Alternatively, you can double this recipe and bake one large souffle in an 8-cup souffle dish at 375°F for about 40 minutes.
I hope you love this delicious and filling breakfast soufflé! Are there changes you made that you’d like to share? Let me know how it turns out in the comments below!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Breakfast Souffle Recipe
This breakfast souffle is the ultimate savory breakfast, with fluffy egg, parmesan cheese, cheddar cheese, and ham!
Prep: 15 minutes
Cook: 25 minutes
Total Time : 40 minutes
Instructions
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Generously grease the ramekins with butter. Coat the inside of the ramekins with the parmesan cheese. This coating will help the souffles rise.
¼ cup freshly grated Parmesan cheese
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Place a baking sheet in the oven. Preheat the oven to 375°F.
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In a small saucepan, melt the 3 tablespoons of butter over medium heat. Whisk in the flour. Then slowly pour in the milk while whisking continuously. Season the mixture with the garlic powder, onion powder, salt, and pepper. Stir to combine. While stirring, bring the mixture to a low boil, then reduce the heat to low and cook for a couple more minutes until the mixture has thickened. Take the pan off the heat and allow to cool for a few minutes.
3 tablespoons all-purpose flour, 1¼ cups whole milk, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, Kosher salt and freshly ground black pepper, 3 tablespoons unsalted butter
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Over a bowl, crack 4 eggs, separating the yolk and egg and allowing the whites to fall into the bowl. Or, use a slotted spoon to separate the yolks from the whites.
4 large eggs
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Whisk the egg yolks, cheese, and ham into the flour and milk mixture.
½ cup shredded cheddar cheese, ½ cup chopped cooked ham
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Using a hand mixer, beat the egg whites until stiff peaks have formed. Fold the egg whites into the ham and cheese mixture.
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Transfer an equal amount into 4 ramekins. Carefully place the ramekins on the baking sheet in the preheated oven. Bake for 15-20 minutes, until the souffles are puffy and golden brown.
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Serve immediately.
Notes
- For gluten-free souffles, use gluten-free 1:1 baking flour in place of the all-purpose flour.
- Feel free to swap the cheddar cheese for a different cheese, such as Colby, pepper Jack, Monterey Jack, Gouda, American, or mozzarella.
- You can also swap the ham for cooked bacon or sausage crumbles.
- Make sure to use a clean bowl and do not get any yolks in the egg whites; otherwise, they won’t whip properly.
- A good tip to keep water from seeping out of the egg whites is to add a pinch of cream of tartar.
- Bake these souffles as soon as they are assembled to prevent the ham and cheese from sinking to the bottom.
- Serve immediately, as they will begin to deflate as soon as they leave the oven.
- Alternatively, you can double this recipe and bake one large souffle in an 8-cup souffle dish at 375°F for about 40 minutes.
Storage: Store breakfast souffles in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
Breakfast Souffle Recipe
Amount Per Serving (1 souffle)
Calories 344
Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 14g88%
Trans Fat 0.5g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 255mg85%
Sodium 1048mg46%
Potassium 258mg7%
Carbohydrates 10g3%
Fiber 0.2g1%
Sugar 4g4%
Protein 17g34%
Vitamin A 939IU19%
Vitamin C 3mg4%
Calcium 283mg28%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.