Great for breakfast or for dinner, this Ham and Cheese Souffle is hearty and filling.
Photos Updated April 2014
Hearty Ham and Cheese Souffle: The Ultimate Breakfast for Dinner Experience
There are certain dishes that transcend meal times, offering comfort and satisfaction whether it’s the first meal of the day or a delightful evening treat. This Ham and Cheese Souffle is precisely one such culinary marvel. It’s not just a souffle; it’s a pan souffle, which means it delivers all the light, airy goodness you expect from a classic souffle but with the added convenience of being cooked in a single skillet. This makes it a perfect choice for those who crave elegance without the fuss, offering a substantial and flavorful meal that truly fits any occasion.
For many, the idea of preparing a souffle can be intimidating, conjuring images of delicate culinary feats and potential kitchen disasters. However, this Ham and Cheese Pan Souffle recipe challenges that notion, proving that a truly impressive dish can also be accessible. It’s a versatile recipe that marries the savory richness of ham and cheese with a beautifully light and fluffy egg base, all while incorporating an unexpected kick that elevates its flavor profile. Whether you’re planning a lavish brunch, a cozy family dinner, or simply experimenting with new flavors, this souffle is bound to become a beloved staple in your recipe collection.
A Spicy Revelation: My Unexpected Chili Experience
Growing up in New Mexico, I’ve always considered myself quite accustomed to chiles. They are a fundamental part of the regional cuisine, and my palate is well-acquainted with their diverse range of heat and flavor. I frequently incorporate them into my cooking, often reaching for gloves when dealing with particularly potent varieties to avoid any lingering capsaicin on my hands, especially now with a baby in the house. The last thing I want is to accidentally transfer any spicy residue to her delicate skin or curious mouth. For milder chiles, though, I usually don’t bother with such precautions.
Anaheim chiles, in my experience, typically fall into that “mild” category. They offer a gentle warmth and earthy flavor without overwhelming heat. So, when I embarked on making this ham and cheese souffle, I handled the Anaheim chiles with my bare hands, as I always do. It wasn’t long before an unexpected fiery sensation erupted in my mouth. I must have unconsciously touched my mouth at some point after handling the chiles. Initially, I was bewildered; where did this sudden inferno come from? A quick taste of one of the chiles I was using confirmed my suspicion: these particular Anaheim chiles were far spicier than any I had encountered before!
Panic ensued as I frantically tried to wash the spice from my hands, but to no avail. The burning sensation persisted. I turned to the internet and even enlisted the help of my Facebook friends, seeking urgent advice on how to neutralize the chili oils to prevent any accidental transfer to my baby. I received a deluge of suggestions – from milk and yogurt to rubbing alcohol and sugar scrubs – but none offered an immediate, truly effective solution. Thankfully, the intense sensation eventually subsided on its own after a relatively short period, and everyone, including the baby, remained perfectly safe and happy.
The Souffle’s Triumph: Worth Every Spicy Moment
Despite the initial chili-induced drama, the resulting ham and cheese souffle was absolutely worth every moment of worry. There was a brief fear that the dish itself might be too spicy to enjoy, but to my pleasant surprise, the chiles lent a wonderfully hearty kick that was both bold and incredibly satisfying. The heat mellowed beautifully during the cooking process, infusing the souffle with a complex warmth rather than an overpowering burn. This subtle yet noticeable spice complemented the rich ham and tangy cheddar perfectly, creating a harmonious flavor profile that was truly delightful.
What’s more, the flavors continued to evolve overnight. The next day, the leftovers were nothing short of perfect, with the chili notes even more integrated and subdued, making for an equally delicious encore. This experience reinforced my belief that sometimes, an unexpected burst of flavor can transform a good dish into a truly memorable one. If you’re a fan of the comforting, hearty tradition of “breakfast for dinner,” this Ham and Cheese Pan Souffle is an absolute must-try. It combines the best elements of a classic breakfast with the fulfilling qualities of a dinner entree, making it a versatile and crowd-pleasing option for any meal.
Ham and Cheese Pan Souffle
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Ingredients
- 2 potatoes peeled and cut into 1/2-inch cubes
- salt
- 4 tablespoons extra-virgin olive oil plus more if needed
- 1 onions halved and thinly sliced
- 2 Anaheim chili peppers halved, seeded and thinly sliced
- 1/2 pound boiled ham cut into small cubes
- 1 teaspoon paprika
- 2 tablespoons chopped fresh parsley
- 1 clove garlic minced
- 6 large eggs at room temperature, separated
- 8 ounces cheddar cheese
- 1 tablespoon all-purpose flour
- freshly ground black pepper
Instructions
- Preheat the oven to 400. Cover the potatoes with water in a pot; season with salt, cover and boil until just tender, 2 minutes. Drain.
- Heat a 10-inch ovenproof nonstick skillet over high heat. Add 2 tablespoons olive oil, the onion and chiles and cook until browned, 4-6 minutes. Add the ham and cook 3 minutes more. Transfer the mixture to a bowl. Add the remaining 2 tablespoons oil and the potatoes to the skillet and cook until golden, 6 minutes. Add the paprika, parsley and garlic and cook 1 minute. Transfer to the same bowl and mix.
- Whisk the egg yolks, cheese, flour, and pepper to taste in a bowl. In another bowl, beat the egg whites, 2 tablespoons water and 1/2 teaspoon salt with a mixer until soft peaks form. Stir one-third of the whites into the yolk mixture, then gently fold in the rest.
- Oil the skillet, if dry, and place over medium-low heat. Add the egg mixture, cover and cook until the top just sets, 4 to 6 minutes. Top with the filling and transfer to the oven, uncovered, until set, about 10 minutes. Let sit for a few minutes before slicing and serving.
Recipe Notes:
Why This Ham and Cheese Pan Souffle is a Must-Try
This isn’t your average breakfast casserole or egg dish. What sets this Ham and Cheese Pan Souffle apart is its incredible versatility and a simplified approach to a traditionally complex dish. Here’s why it deserves a spot in your regular meal rotation:
- Effortless Elegance: While “souffle” often implies intricate culinary skills, this pan version streamlines the process significantly. You get that impressive height and fluffy texture without the stress of a traditional baked souffle, making it perfect for both novice and experienced cooks.
- Hearty & Satisfying: Loaded with savory ham, tender potatoes, flavorful onions, and sharp cheddar cheese, this souffle is incredibly filling. It’s a complete meal in one pan, ensuring everyone at your table leaves satisfied.
- Flexible Mealtime: True to its description, this dish shines whether served for breakfast, brunch, lunch, or dinner. It’s robust enough for an evening meal yet light enough to start your day.
- Flavorful Twist: The Anaheim chiles introduce a delightful, mild warmth that elevates the classic ham and cheese combination. It’s a subtle kick that adds depth without overwhelming the other flavors, making each bite more interesting.
- Great for Leftovers: As my experience showed, the flavors deepen and meld beautifully overnight, making the leftovers just as delicious, if not more so. This makes it an excellent option for meal prepping or enjoying throughout the week.
Mastering the Pan Souffle: Tips for Success
Creating a beautiful and delicious pan souffle is achievable with a few key considerations. Here are some tips to help you get the best results:
- Room Temperature Eggs: This is crucial for successful egg white whipping. Eggs at room temperature whip up much faster and achieve greater volume and stability than cold eggs. Plan ahead and take your eggs out of the fridge at least 30 minutes before you start cooking.
- Perfectly Cooked Potatoes: The instruction to boil the potatoes until “just tender” is important. You want them to be soft enough to incorporate easily but firm enough to hold their shape and provide texture. Overcooked potatoes will turn mushy.
- Don’t Skimp on the Sautéing: Browning the onions and chiles, then cooking the ham and potatoes until golden, builds a foundational layer of flavor that is essential for a rich souffle. This caramelization adds depth and complexity.
- Gentle Folding: When incorporating the whipped egg whites into the yolk mixture, gentleness is key. Use a spatula to fold in the whites in stages, preserving as much air as possible. This air is what gives the souffle its signature light and fluffy texture. Over-mixing will deflate the whites and result in a denser souffle.
- Even Heat Distribution: An ovenproof nonstick skillet is ideal for this recipe. Ensure your skillet is heated evenly before adding the egg mixture. Covering the skillet initially helps the top of the souffle set before it goes into the oven.
- Watch, Don’t Open: While the souffle is in the oven, resist the urge to open the oven door frequently. Sudden changes in temperature can cause the souffle to collapse. Trust the cooking times provided, or peek quickly through the oven window if you must.
- Rest Before Serving: Allowing the souffle to rest for a few minutes after it comes out of the oven helps it set further and makes for cleaner slices. This short waiting period is worth it for a more presentable dish.
Variations and Serving Suggestions
This Ham and Cheese Pan Souffle is a fantastic base for customization. Feel free to experiment with different ingredients to suit your taste or what you have on hand:
- Cheese Swaps: While cheddar is a classic choice, consider Gruyere, Swiss, or Monterey Jack for a different flavor profile. A blend of cheeses can also add complexity.
- Meat Alternatives: If ham isn’t your preference, try crumbled cooked bacon, breakfast sausage, or even smoked turkey. For a vegetarian option, simply omit the ham and add more vegetables.
- Add More Veggies: Sautéed mushrooms, bell peppers, spinach, or diced zucchini would make excellent additions to the filling, boosting both flavor and nutritional value.
- Herb Power: Beyond parsley, fresh chives, thyme, or a touch of rosemary can enhance the aromatic qualities of the souffle.
- Spice Level Adjustment: If you’re wary of the Anaheim chiles, you can use bell peppers for a completely mild version, or for more heat, try a milder poblano or a spicier jalapeño (removing seeds and membranes to control heat).
Serve this magnificent souffle with a simple side salad for a light dinner, or alongside fresh fruit and a crusty bread for an indulgent brunch. A dollop of sour cream or a sprinkle of extra fresh herbs can also add a lovely finishing touch. This dish is designed to be shared and enjoyed, making it perfect for family meals or entertaining guests.
Storage and Reheating
If you’re lucky enough to have leftovers (which is often the case with a generous dish like this), storing and reheating them properly will ensure they taste just as good the next day.
- Storage: Allow the souffle to cool completely to room temperature. Then, cover the skillet tightly with plastic wrap or aluminum foil, or transfer individual slices to an airtight container. Store in the refrigerator for up to 2-3 days.
- Reheating: For best results, reheat individual slices in a microwave on medium power until warmed through. Alternatively, you can reheat larger portions in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until hot in the center. Avoid overheating, as this can dry out the souffle and make it rubbery.
This Ham and Cheese Pan Souffle is a testament to how simple ingredients can come together to create something truly special. It’s hearty, flavorful, and versatile enough to grace your table at any time of day. So, preheat your oven, gather your ingredients, and prepare to impress yourself and your loved ones with this delightful dish!