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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.
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.
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.
Garnish the breakfast soufflé with your favorite fresh herbs and serve immediately. Enjoy!
Thanks for PINNING!
Ham & Cheese Breakfast Soufflé
- 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
- 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.
- 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.
Here are a few more breakfast casseroles you might enjoy:
- Farmers Market Quiche
- Spinach, Onion & Cheese Breakfast Strata
- Red Pepper and Baked Egg Galettes ~ from The View from Great Island
- Crustless Mini-Quiches with Butternut Squash, Bacon and Goat Cheese ~ from The Café Sucre Farine
Now I’m hungry again after writing about these fun breakfast soufflés! Thanks so much for stopping by.
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