Ham and Swiss Baked Egg Soufflés
Ingredients
4 eggs
2 tablespoons milk, half and half, heavy cream, or some combination
2 slices Swiss cheese, cut into small pieces
2 tablespoons Parmesan cheese, shredded or grated
1⁄4 teaspoon salt
Freshly ground black pepper, to taste
1 (8 ounce) tube Pillsbury crescent rolls
1 pat butter, melted
1⁄4 cup ham, cut into small cubes
Instructions
1. Heat oven to 375*F.
2. Mix 3 eggs, milk, Swiss cheese, Parmesan cheese, salt and pepper together in microwave safe bowl.
3. In 30-60 second intervals, microwave egg mixture, stirring after each interval. You’re aiming for slightly scrambled but still slightly runny eggs. In my weak microwave, this took about 4 minutes, but if your microwave is stronger, it will take less time.
4. Open tube of rolls. Pinch seams of two triangles together to make rectangle and roll until thinner. Rectangle should be roughly 6 inches by 6 inches.
5. Brush insides of 2 4-inch ramekins with butter. Carefully line each ramekin with rectangle of dough, letting excess dough hang over edges.
6. Divide ham between ramekins then pour equal amounts of egg mixture into each. Fold dough over egg mixture.
7. Whisk remaining egg and brush the top of dough with egg. Place ramekins on baking sheet lined with parchment paper. Bake 15 minutes.
8. Prepare extra crescent roll dough as instructed on packaging. Remove baking sheet from oven and place crescents around ramekins. Return baking sheet and bake another 10 to 12 minutes or until crescent rolls are nicely browned and soufflés are golden brown and cooked through.
9. Let soufflés cool 5 minutes, and then serve.
Comments
This recipe is from Bluebonnets and Brownies. It’s a recipe made to emulate Panera’s breakfast soufflés and it was super tasty! I believe that the original recipe used ramekins that were a bit wider and shorter than the ones I used, but my little Creuset ones worked out really well. These were very filling – I tripled the recipe so we each had two apiece and we were quite full. I think that one and a half would have been a perfect serving for dinner.
I only used 10 eggs total, because 1 egg was sufficient to brush the tops of all of the soufflés.
This recipe seems like it will be super easy to modify and tweak in the future, just like recipes for quiche. As long as you keep the milk/egg mixture the same, and don’t add too many fillings, you could make these however you want. Sausage and cheddar, broccoli, bacon and swiss, green onion and red bell pepper… you name it, you can do it.
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