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Ham & Cheese Breakfast Soufflé

5 from 11 votes

Ham & Cheese Breakfast Soufflé - an easy and delicious soufflé loaded with smoked Gouda, ham, eggs and Parmesan wrapped in puff pastry.

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Ham & Cheese Breakfast Soufflé - an easy and delicious soufflé loaded with smoked Gouda, diced ham, eggs and salty Parmesan cheese all wrapped up in a puff pastry shell. www.savingdessert.com

Ham & Cheese Breakfast Soufflé – an easy and delicious soufflé loaded with smoked Gouda, diced ham, eggs and salty Parmesan cheese all wrapped up in a puff pastry shell.

First of all, weekend breakfast just got a whole lot better!  Have you ever wished you could make something special, different and delicious without spending all day in the kitchen?  Me too!  This recipe came about after I purchased puff pastry by accident instead of the phyllo dough I was looking for to make Spanakopita.  While this is not meant to be a copycat recipe per se, it’s very similar to the breakfast soufflé you can buy at a Panera Bread restaurant.

 

Ham & Cheese Breakfast Soufflé - an easy and delicious soufflé loaded with smoked Gouda, diced ham, eggs and salty Parmesan cheese all wrapped up in a puff pastry shell. www.savingdessert.com

These are not traditional soufflés but they do ‘puff up’ and come out of the oven with a giant domed top.

The Ham & Cheese Breakfast soufflés quickly deflate leaving behind a delicious flaky crust with cheesy soft eggs in the middle.

Do you have to bake these breakfast soufflé in paper wrappers?

If you don’t have paper tart wrappers readily available, ramekins or mini tart pans will work great here too.  You’re looking for something about 4.5 inches wide and at least 1/2-inch high.  I picked up these paper wrappers, similar to cupcake liners, a long time ago and was thrilled to finally get to use them.

 

Ham & Cheese Breakfast Soufflé - an easy and delicious soufflé loaded with smoked Gouda, diced ham, eggs and salty Parmesan cheese all wrapped up in a puff pastry shell. www.savingdessert.com

Garnish the breakfast soufflé with your favorite fresh herbs and serve immediately.  Enjoy!

 

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Ham & Cheese Breakfast Soufflés in paper wrappers

 

Ham & Cheese Breakfast Soufflé

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 4 servings
Course: Breakfast
Author: Tricia
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5 from 11 votes
A deliciously easy breakfast soufflé loaded with ham and cheese wrapped in a flaky puff pastry crust.

Ingredients

  • 1 sheet Puff pastry dough, thawed
  • 5 large eggs
  • ¼ cup half and half
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons shredded Parmesan cheese
  • ½ cup shredded apple smoked gouda, plus 4 tablespoons, divided (about 1 ounce)
  • 4 ounces sliced ham, diced (about ½ cup)
  • 1 tablespoon unsalted butter, melted
  • Minced fresh chives for garnish

Instructions

  • Lightly flour a clean work surface. Unroll puff pastry. Allow the frozen pastry to thaw while preparing the other ingredients.
  • Preheat oven to 375°F.
  • Place 4 (4 ½-inch) ramekins, mini tart pans or paper soufflé wrappers on a baking sheet. Lightly grease the four baking dishes or ramekins with vegetable cooking spray. Set aside.
  • Whisk together the eggs. Add the half and half, salt and pepper and whisk until blended. Add the Parmesan, ½ cup of the smoked gouda, and diced ham. Stir to combine. Microwave the egg mixture for 30 seconds on high. Remove from the microwave and stir the eggs. Microwave 2 or 3 more times (for 30 second intervals) or until you have a very runny scrambled egg mixture.
  • Lightly dust the puff pastry with flour and gently roll out to a 12x12 inch square. Cut the pastry into four 6x6-inch pieces.
  • Line each ramekin with one piece of the dough. Divide the egg mixture between each ramekin. Sprinkle 1 tablespoon of smoked Gouda cheese on top of the egg in each ramekin, and then gently fold the corners of the dough in, over the eggs and cheese. Brush the dough corners with melted butter.
  • Bake for 25 to 30 minutes or until pastry is golden brown and the eggs are puffed.
  • Remove from oven and cool for 5 minutes, then carefully remove the soufflés from the ramekin or pan and serve hot. Garnish with minced chives if desired.

Recipe Notes

  • Inspired by a recipe on Food.com by Todd Wilbur
  • Adapt by adding your favorite fillings such as spinach, peppers, smoked salmon, onions, Swiss cheese, or cheddar.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 646kcal | Carbohydrates: 30g | Protein: 26g | Fat: 47g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 270mg | Sodium: 1004mg | Potassium: 257mg | Fiber: 1g | Sugar: 2g | Vitamin A: 626IU | Vitamin C: 0.1mg | Calcium: 294mg | Iron: 3mg

Here are a few more breakfast casseroles you might enjoy:

Now I’m hungry again after writing about these fun breakfast soufflés!  Thanks so much for stopping by.

Tricia

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57 Comments

  2. Cookies4kids

    Love these at Panera so exited to make them. When I fill these and fold the edges of the pastry over the egg, the points sink into the egg. Is my egg too runny? It was starting to set some at two minutes. Thank you

    Reply

    • Tricia Buice

      Did you add anything to your eggs like ham or spinach? The extra ingredients helps prevent it from sinking into the mixture. Did you use ramekins or paper liners as you see in the photos? If you used something too small, the edges would be too big and heavy and the mixture too deep. Hope this helps!

      Reply

  3. Cheryl

    5 stars
    These are delicious!!! I used spinach, ham and Swiss cheese and sautéed onions- YUM!!! Would like to know the calorie count of the original recipe.

    Reply

    • Tricia Buice

      Hi Marissa. Any good melting cheese works well in these soufflés. We like Monterey Jack and even Pepper Jack cheese, too. Smoked Gouda has a distinct flavor, but that doesn’t mean these won’t be good with other cheeses. For a stronger bite try Gruyere cheese or use plain Gouda. It’s all good!

      Reply

  6. Heather Koziel

    5 stars
    Have you ever made this with 6oz ramekins? The smaller ones. They are about 3.5 wide. Compared to the 4.5 ones you used. I would assume I could roll out my dough to 12×12 and cut to 3×3.
    Would you change cooking time seeing as this makes 8? Or do you think that matters.
    Also would you recommend using more ingredients?

    Reply

    • Tricia Buice

      Hi Heather – no I have not made these in ramekins but think they’ll be fine as long as you use somewhat shallow dishes. I don’t think you’ll need to adjust the ingredients. It’s really a great idea to make 9 soufflés by cutting the pastry 3×3 instead of 2×2. You’ll be able to tell if they’re done so just watch the baking time, perhaps 5 minutes less? These are so easy to make, and will probably work perfectly as you described. Good luck and enjoy!

      Reply

  7. Cali Cook Deb

    5 stars
    Just made this soufflé for breakfast, and it was perfect!!! Turned out looking exactly like yours, except didn’t add the chives, only because hubby didn’t want to wait until I harvested some from the backyard. I added chopped green onions though. Soooo delicious! Hubby wants to add to Christmas morning brunch list. Thanks for the recipe. Going to be making the cherry ice cream w/dark chocolate as soon as I’m done sending this. Also, hubby wants the Blueberry puff pastry tarts with Lemon cream. He always has a sweet tooth! 😉
    Enjoy your Crete trip. Loved seeing the post on Instagram. How fun.

    Reply

    • Tricia Buice

      Outstanding! So glad you enjoyed this recipe – which is so much easier to make than you’d think 🙂 The crispy pastry, the cheesy salty filling – all delicious 🙂 Glad you’re going to try the cherry ice cream too – my husband adores it and I hope yours does too! Also, love those blueberry lemon cream pastry tarts – you’ve picked some great recipes to try. Thanks so much for taking the time to let us know how this turned out for you. If you want to give a star rating to any of these recipes, I know it will help our other readers too. Thanks so much – you made my day!

      Reply

  8. Amanda

    I really love the souffles from Panara and while this isn’t supposed to be a copy cat, this looks like something I’ll like way better! Do you think these will freeze well? I often wake up early enough to get to wry on time, so I’m looking for something other than sandwiches i can make ahead of time and eat at work…
    Thank you!

    Reply

  12. Liz Berg

    What a fabulous breakfast recipe for the holidays. I get so wrapped up in our dinner menu, that I forget to plan something special for the mornings. My family would love these mini souffles!

    Reply

  13. cheri

    These are beautiful Trisha and the perfect breakfast when having overnight guest. They look like something from a French restaurant, absolutely beautiful!

    Reply

  15. Dom

    oh wow… I love your video! I really need to start some video tutorials… and what a gorgeous souffle idea… so simple and so stylish, looks like you’ve been at work on it for ages! love it!

    Reply

    • Tricia Buice

      I think you are right Karen! Each one can be customized to the guests taste too – bacon, sausage, ham, or a veggie version would all be good. Thanks for stopping by! Have a wonderful holiday season.

      Reply

    • Tricia Buice

      Hi Monique! These paper molds are non-stick and work amazingly well. If I was going to make a dozen, I think I would do it in three batches. Since you can only make 4 at a time with one sheet of puff pastry, that would make it easier to divide the egg filling. Just a thought! I hope you love them as much as we do. I’ve also seen recipes that use the canned crescent dough if you prefer. Have a lovely week and thanks so much for the great question.

      Reply

  22. Monique

    You are a star.
    I can’t believe how professional and beautiful your video is..lol I would not know where to begin..
    and I don’t think I could ever be that neat..before and after yes..but during..I can be a bit of a klutz.and I so want to make these..need the little cute paper forms..

    Reply

  25. Monica

    Just love this elegant breakfast (or lunch or dinner…)! I was mesmerized watching the video and love that simple microwave method. Add in the puff pastry and it becomes this very special dish. I’m always looking for something new and special to enjoy with my family for weekend breakfast and this would surely be a treat.

    Reply

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