Ham ‘n Cheese Breakfast Soufflé is a light, fluffy, scrumptious “all in one” breakfast or brunch baked dish containing eggs, milk, ham, cheese and sourdough bread.
What do you get when you morph the best of two breakfast casseroles into one dish? This delicious “all-in-one” ham ‘n cheese breakfast soufflé that will get your morning started out just right.
A few days ago, one of my friends asked me if I had a good “breakfast casserole” that would feed quite a few people. She needed a recipe for a brunch she was going to be attending this coming weekend. I told her I did, and immediately thought of this recipe! It serves 12, is super easy to make, plus it is always a hit at a brunch or potluck. So here ya go, Sherry. This one is for YOU!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
How I Came Up With This Recipe
When I got married, I was given a recipe for a Cheese Soufflé from two friends. I’ve made that recipe many times over the past 37 years. I ended up blending that original recipe with parts of another recipe (source unknown), and came up with this delicious breakfast dish years ago. It really is an all-in-one breakfast dish, because it contains eggs, bread, milk, cheese, and ham.
Plan Ahead!
This dish takes only a few minutes of prep to get ready; but PLAN AHEAD! It chills in the fridge overnight, then is baked for one hour. That’s it! Easy… and delicious! The mixture puffs up during the cooking process, which is why it is has the word “soufflé” in the title. And there you have it! Here’s a few photos taken while preparing this ham cheese breakfast soufflé.
Making The Ham ‘n Cheese Breakfast Soufflé
First things first… cut the crusts off the bread. Discard crust. Cut bread into small cubes.
Place a layer of bread cubes into the pan first, followed by the ham cubes.
The next layer to be added is the grated cheddar cheese. YUM.
Whisk the egg mixture together, then pour it over the bread, ham, and cheese mixture.
Let It Soak In Overnight
Pour the egg mixture into the baking dish. Cover the baking dish with plastic wrap, and let it sit and soak overnight in the refrigerator. This allows enough time for the liquid to be absorbed into the bread. in the filling. In the oven, let it come to room temp, then bake!
Time To Eat The Ham ‘n Cheese Breakfast Soufflé
When finished baking, the ham ‘n cheese breakfast soufflé will be puffed up, and will be light golden brown on the top. The photo below shows what it looks like right out of the oven. See how this breakfast soufflé puffs up? Pretty!
Let it cool a bit before slicing. As it cools, you will notice the top deflates a bit, as the hot air escapes. That is absolutely normal! Let the casserole cool just a little bit before slicing.
Here’s what a piece looks like after being cut and served… time to dig in! That one piece of ham ‘n cheese breakfast soufflé has bread, eggs, ham, and cheese in it! Add some fruit on the side, and you’ve got a great breakfast!
Hope you will give this breakfast soufflé recipe a try. The leftovers are easily reheated, so this one can go the distance. I think you will enjoy it! I hope you have a great day, and trust you will come back soon for more recipes.
Looking For More EGG Dishes?
You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few breakfast dishes featuring eggs I think you’ll enjoy, including:
- Bacon, Mushroom, Spinach and Cheese Omelette
- Egg, Cheese and Veggie Breakfast Casserole
- Quiche Lorraine
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Original Recipe adapted from: Dee Gustafson and Faye Johnson
↓↓ PRINTABLE RECIPE BELOW ↓↓
Ham 'n Cheese Breakfast Soufflé is a light, fluffy, scrumptious "all in one" breakfast or brunch baked dish containing eggs, milk, ham, cheese and sourdough bread.
- 10 slices white bread , crusts removed (I used 5 really large slices sourdough bread)
- 2 cups chopped ham
- 2 cups grated Cheddar cheese
- 6 eggs , slightly beaten
- 2 cups milk
- 1 cup half n' half
- 1 teaspoon salt
- ¾ teaspoon dry mustard powder
- 2 Tablespoons dried parsley
- Spray a 9x13 pan with non-stick spray.
- Remove the crusts from the bread and discard. Cut the remaining bread into cubes. Spread in baking dish.
- Cut the ham into cubes. Layer on top of the bread cubes.
- Layer the grated cheese on top of the ham.
- In a medium bowl, whisk together the eggs, milk, half n' half, salt, mustard powder, and dried parsley, until fully combined. Pour this evenly over the top of the cheese in baking pan. Cover pan with plastic wrap, and refrigerate overnight.
- On the day you are going to bake it, remove the pan from refrigerator and let it sit for about 30-40 minutes, to take the chill off the pan. Preheat your oven to 350 degrees.
- When ready, remove plastic wrap, and place in oven.
- Bake for 1 hour at 350 degrees (or until it is eggs are "set" in the middle of pan). **If you forget, and end up taking the dish straight from the refrigerator to the oven, remember to add another 25-30 minutes of baking time!
- When done baking, remove pan to wire rack. Let it cool for about 10 minutes, then cut it into pieces. This dish is at it's very best once it has cooled down a bit. Enjoy!
Prep time does NOT include overnight refrigeration time.
Any white bread will work in this recipe. this time I used 5 LARGE slices sourdough bread. Usually I just use regular old, cheap white bread.
If you would like a bit more flavor, try adding a small can of diced green chiles to this dish. Just mix the drained chiles in with the eggs, Really good!
Here’s one more to pin on your Pinterest boards!
I found this exact same recipe in a recipe column of the magazine section of the Portland Oregonian some time in the mid -seventies.
I made it successfully for Easter Sunday brunch. It was fantastic! I have made this “Cheese Puff” casserole so often during the past 5 decades for special celebrations, Sun am. Breakfasts and even dinner on a cool fall night. Delicious every time! It never disappoints!
This is been a tradition of ours, in my family, for my kids for 40 years -which I got the recipe from my aunt who was doing it for many years before me. Bread, ham , cheese, and then the mixed milk, cream, eggs, salt, pepper, and dry mustard mixture over the top. Refrigerate overnight. Same thing -but I layer another layer of the cubed, bread and pour melted butter over the top right before it goes into the oven for a really super buttery crispy top that’s even better than the melted cheese top!
Mhhmm reminds me of what my Mamaw used to make me Sunday morning before church every third weekend of the month. It just melts in your mouth.. my mouth is watering just thinking about this beautiful country side dish. I am beyond thankful for whoever the amazing woman is who posted this recipe. I cannot wait to make this finger licking good recipe again!
Good morning, Hellen. What a wonderful tradition and heritage your Mamaw created for you… Have a great day!
Ahhhh this is so amazing! Tastes like the warm crisp air on an English morning in London. Loved it and will definitely be making again!
So glad you enjoy it, Kelly!
Isn’t this more of a stratta rather than a Soufflé? A Soufflé beats the egg whites until they are fluffy, and as far as I know adds no bread.
Is there any changes for high altitude?
Oh My Lord this dish came out fantastic !!! I used my left over Honey Baked Ham from Thanksgiving and sourdough. I will definitely make it again !!
I have made this recipe for years and mine always sinks. It doesn’t stay puffy. Have you experienced that? Any tips to keep it puffed up?
Hi, Denise! Thanks for writing. Yes… the hot air (steam) that helps to puff up the casserole always “deflates” the casserole a bit once the casserole is out of the oven. I don’t have any tips, unfortunately, because the hot air will vent out, as the casserole cools. That is fairly typical in many casseroles and souffles, which is unfortunate, but it is the way it goes. Still tastes fantastic, though! I hope you have a great day.