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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (259g) Recipe makes 8 servings |
||
| Calories 531 | ||
| Calories from Fat 248 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.6g | 42% | |
| Saturated Fat 13.7g | 68% | |
| Monounsaturated Fat 9.5g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 203mg | 67% | |
| Sodium 480mg | 20% | |
| Potassium 441mg | 12% | |
| Total Carbohydrate 33.9g | 11% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 0.9g | ||
| Protein 35.3g | 70% | |
Ham and Cheese Souffle
By: Leslie in Texas
Feb 5, 2003
I first had this at a brunch about 18 years ago. It was so good, I got the recipe and have made it for either brunch or weekend breakfasts since then. It is good with either a fruit salad for breakfast, or a green salad and white wine for brunch or a light dinner. Especially great since it can be made the night before and popped in the oven when you need it! For a change, substitute cheddar cheese for the Swiss cheese.Prep time does not include chill time.
SERVES 8 -10
Ingredients
- 3 cups cooked ham, cubed
- 3 cups swiss cheese, cubed
- 3 cups French bread, cubed
- 3 tablespoons flour
- 1 teaspoon dry mustard
- 1 dash Tabasco sauce (optional)
- 3 cups milk
- 4 eggs, beaten
Directions
1
Layer ham, cheese, and bread in a buttered 3 quart casserole.2
Sprinkle with flour and dry mustard mixed together.3
Sprinkle with Tabasco sauce as desired.4
Mix milk with beaten eggs and pour over all.5
Chill at least 2 hours or overnight.6
Bake at 350° for about 1 hour or until puffy and golden on top.7
Serve immediately.
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Browse similar recipes by category
- Course > Breakfast
- Course > Lunch/Snacks
- Main Ingredient > Meat > Pork > Ham
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Eggs/Dairy > Eggs
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Oven
- Occasion > Everyday
Featured Reviews for This Recipe
From: Cindy in Oklahoma
On Dec 20, 2008
WOW, this recipe is great!!! I used crusty french bread and the baked presentation was beautiful. This will become my Christmas Eve souffle as well as a regular for breakfasts for several. I used a lot of Tabasco and it didn't add heat that I could tell.
From: ~Jen~
On Apr 26, 2007
Outstanding! The crusty part is to die for! I love that you put it together the night before, then just stick it in the oven when you wake up. We put quite a bit of Tabasco and couldn't taste it. Next time I might try a tad of kirsch and nutmeg in with the milk and eggs instead, since the crusty bread and melted cheese flavor/texture remind me of fondue. THANKS - we'll be making this again!
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