Ham and Cheese Souffle Recipe – Leftovers Recipe

ham and cheese souffle

Share this! Your friends will love it...

I know a lot of people enjoy a nice ham this time of year and if there is one thing about cooking a ham for dinner – there are sure to be leftovers! The hubby isn’t a big fan of a repeat meal so I am always looking for ways to repupose leftover food. Lucky for me my chickens are laying and I have eggs. A souffle recipe doesn’t call for many eggs which is great because it’s the kind of recipe that puts on a real show for not much investment. The biggest issue is not weighing down the beaten egg so I thought about it and decided to run the leftover ham through the food processor and that did the trick.

Any purchase links are affiliate links which means if you buy anything through them I will receive a small commission (at no additional charge to you)

Ham and Cheese Souffle

Ham and Cheese Souffle

Serves 3 – 4

1/4 cup unsalted butter
1/4 cup all purpose flour
1/2 tsp salt
2 TBS Dijon mustard
dash of cayenne
1 1/2 cups milk
1 cup shredded Cheddar cheese
1 cup finely chopped cooked ham
4 eggs, separated
1/2 tsp cream of tartar

  • Heat oven to 350°.
  • Butter a 6 cup souffle dish or 1 quart cassarole. Make a 4″ band of aluminum foil 2″ longer than the circumference of the dish, butter 1 side and secure it, butter side in, around the dish.
  • Heat butter in a saucepan over low heat until melted. Blend in flour, salt, mustard and red pepper.
  • Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
  • Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  • Stir in cheese until melted; stir in ham, remove from heat.
  • Beat egg whites and cream of tartar until stiff but not dry.
  • Beat egg yolks until very thick and lemon colored, about 5 minutes; stir into cheese mixture.
  • Stir about 3/4 of the egg whites into cheese mixture.
  • Fold cheese mixture into remaining egg whites.
  • Carefully pour into prepared souffle dish. Cook uncovered until the souffle is nicely puffed and the sides look just dry around 50 – 60 minutes. Mine took 50.
  • Serve immediately.


Note: This post may contain affiliate links, which means if you buy from my link I might make a small commission. This does not affect the price you pay. See the full affiliate disclosure here.

How Was the Souffle Recipe?

We both loved this souffle. The ham and mustard were delicious with the cheese and they all played nicely with the light and fluffy egg base. It still rose pretty impressively considering the weight of the ham. The hubby ended up going back for thirds so I knew that I had a winner of a souffle recipe. It will be a repeat favorite like my Shrimp Souffle recipe or my Bacon and Corn Souffle.



Share this! Your friends will love it...

Similar Posts