This delicious and savory breakfast soufflé is the perfect size for a morning meal, and my kids love the ham and cheese flavor. One of my favorite things about this recipe for mini egg soufflés is the quick prep, so I can just throw them in the oven to bake. It’s one of my favorite ways to eat eggs!
What’s in this Ham, Egg, and Cheese Soufflé recipe?
This cheesy breakfast soufflé is similar to a quiche, but lighter and without the crust. Two kinds of cheese are paired with airy eggs and bites of ham, creating a filling and satisfying breakfast dish.
Eggs: These individual-sized soufflé cups require 1 egg per serving/ramekin. Ham: Use any cooked ham, chopped into bite-sized pieces. Cheese: Shredded cheddar adds to the filling, while grated Parmesan bakes into the eggs as a coating. Butter: Use unsalted butter. This helps create a seasoned roux. Flour: Combined with butter, all-purpose flour creates a roux to thicken the egg soufflé mixture. Milk: Creates the right consistency to the egg mixture and adds creaminess. Spices: Use a mix of garlic and onion powder, salt and pepper.
Variations To Try
Making egg soufflés for breakfast allows a lot of versatility with the add-ins and seasonings. Instead of cheddar, use pepper jack, gouda, mozzarella, or another cheese. Instead of ham, use cooked bacon bits, chorizo, or diced chicken. This means everyone could have a customized soufflé order!
How to Store and Reheat
Wrap leftover breakfast soufflé cups in foil or plastic wrap, and store in the refrigerator for up to 2 days. Reheat covered in aluminum foil in a 350°F oven for about 6-7 minutes.
How to Freeze
While I do not recommend freezing cooked egg soufflés, you can freeze the fully assembled cups before baking. To freeze, tightly cover each one in 2 layers of plastic wrap and 1 layer of aluminum foil, for up to 3 months. To bake, place them on a baking sheet in a 350°F oven for about 40 minutes, and serve immediately.
Notes and Tips
Sometimes, I prefer to make a single egg soufflé for breakfast (instead of individual-sized cups) that can be served and shared. To do this, I double the recipe to make an 8-egg soufflé in a large dish, and bake it for 40 minutes at 375°F.
How to Make a Breakfast Soufflé Step by Step
Prep: Place a baking sheet in the oven, and preheat the oven to 375°F. Then generously grease 4 small ramekins with butter, and evenly divide ¼ cup of freshly grated Parmesan cheese to coat the inside of each one. This coating will help the souffles rise. Make a Seasoned Roux: In a small saucepan, melt 3 tablespoons of unsalted butter over medium heat, and whisk in 3 tablespoons of all-purpose flour. Then slowly pour in 1¼ cups of whole milk while whisking continuously. Season the mixture with ¼ teaspoon of garlic powder, ¼ teaspoon of onion powder, kosher salt and freshly ground black pepper to taste. Stir to combine everything. 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. Make the Egg Mixture: Crack 4 egg whites into a large bowl. Either separate the yolks and whites using the shell, allowing the whites to fall into the bowl. Or crack the eggs into the bowl, and use a slotted spoon to remove the yolks from the whites. Then whisk the 4 egg yolks, ½ cup of shredded cheddar cheese, and ½ cup of chopped cooked ham into the flour and milk mixture. Beat the Egg Whites: Using a hand mixer, beat the 4 egg whites until stiff peaks have formed. This step is necessary to make the egg soufflés rise in the oven, creating an airy, fluffy texture. Combine Soufflé Filling: Fold the stiff egg whites into the ham and cheese mixture. Bake: Pour the egg mixture into 4 ramekins. Carefully place them on the preheated baking sheet in the preheated oven, and bake for 15-20 minutes, until the eggs are puffy and golden brown. Serve: Serve these ham and cheese soufflés immediately along with your other breakfast favorites.
More Egg Breakfast Recipes We Love
Loaded Scrambled Eggs Healthy Omelette Eggs Florentine Benedict Ham and Cheese Frittata Easy Eggs Benedict Breakfast Pizza
