Ham and Cheese Egg Souffle

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!

This Ham and Cheese Egg Soufflé recipe is perfect for breakfast or brunch, and great for a crowd! Made up of eggs, ham, cheddar cheese, bacon, and chives! #eggsoufflé #cheesesoufflé #soufflérecipe www.savoryexperiments.com


 

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.

This Ham and Cheese Egg Soufflé recipe is perfect for breakfast or brunch, and great for a crowd! Made up of eggs, ham, cheddar cheese, bacon, and chives! #eggsoufflé #cheesesoufflé #soufflérecipe www.savoryexperiments.com

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!

This Ham and Cheese Egg Soufflé recipe is perfect for breakfast or brunch, and great for a crowd! Made up of eggs, ham, cheddar cheese, bacon, and chives! #eggsoufflé #cheesesoufflé #soufflérecipe www.savoryexperiments.com

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.

This Ham and Cheese Egg Soufflé recipe is perfect for breakfast or brunch, and great for a crowd! Made up of eggs, ham, cheddar cheese, bacon, and chives! #eggsoufflé #cheesesoufflé #soufflérecipe www.savoryexperiments.com

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!

This Ham and Cheese Egg Soufflé recipe is perfect for breakfast or brunch, and great for a crowd! Made up of eggs, ham, cheddar cheese, bacon, and chives! #eggsoufflé #cheesesoufflé #soufflérecipe www.savoryexperiments.com

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.

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This Ham and Cheese Egg Soufflé recipe is perfect for breakfast or brunch, and great for a crowd! Made up of eggs, ham, cheddar cheese, bacon, and chives! #eggsoufflé #cheesesoufflé #soufflérecipe www.savoryexperiments.com
This Ham and Cheese Egg Soufflé recipe is perfect for breakfast or brunch, and great for a crowd! Made up of eggs, ham, cheddar cheese, bacon, and chives! #eggsoufflé #cheesesoufflé #soufflérecipe www.savoryexperiments.com

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
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

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!
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

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Recipe Rating




Questions and Reviews

  1. My mom refused to even let me try to make soufflés because of that…and I gotta add that even if they were to deflate a little, the most important (and delicious) part of a soufflé is that light airy texture that makes it seems like you are eating a savory mousse cake:)

    1. Can’t learn unless you try! Maybe you could convince her saying that if they do fall (and I am 99% they won’t) you’ll still be left with edible baked eggs and ham 🙂

  2. 5 stars
    I’ve always been intimidated by the soufflé! I asked for a soufflé dish once and use it for dips and casseroles, lol! Looks like I might need to give them a go!

  3. yum, those look really great! I love how you test some common theories while making these. Made reading about eggs fun ;o)

    1. It is pretty easy. I think this is one of those things that the myth scares everyone from even trying. It is pretty simple and understanding the chemistry behind it can take some of the fear out as well.

  4. This looks absolutely delicious. I’m working on my Quick and Easy Meal Plan and I might just have to add this to my list. Yum!