3tablespoonsunsalted butter⅜ stick, plus more for greasing
¼cupfreshly grated Parmesan cheese
3tablespoonsall-purpose flour
1¼cupswhole milk
¼teaspoongarlic powder
¼teaspoononion powder
kosher salt and freshly ground black pepperto taste
4largeeggs
½cupshredded cheddar cheese
½cupchopped cooked ham
Instructions
Generously grease the ramekins with butter. Coat the inside of the ramekins with the parmesan cheese. This coating will help the souffles rise.
¼ cup freshly grated Parmesan cheese
Place a baking sheet in the oven. Preheat the oven to 375°F.
In a small saucepan, melt the 3 tablespoons of butter over medium heat. Whisk in the flour. Then slowly pour in the milk while whisking continuously. Season the mixture with the garlic powder, onion powder, salt, and pepper. Stir to combine. While stirring, bring the mixture to a low boil, then reduce the heat to low and cook for a couple more minutes until the mixture has thickened. Take the pan off the heat and allow to cool for a few minutes.
3 tablespoons all-purpose flour, 1¼ cups whole milk, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, kosher salt and freshly ground black pepper, 3 tablespoons unsalted butter
Over a bowl, crack 4 eggs, separating the yolk and egg and allowing the whites to fall into the bowl. Or, use a slotted spoon to separate the yolks from the whites.
4 large eggs
Whisk the egg yolks, cheese, and ham into the flour and milk mixture.
½ cup shredded cheddar cheese, ½ cup chopped cooked ham
Using a hand mixer, beat the egg whites until stiff peaks have formed. Fold the egg whites into the ham and cheese mixture.
Transfer an equal amount into 4 ramekins. Carefully place the ramekins on the baking sheet in the preheated oven. Bake for 15-20 minutes, until the souffles are puffy and golden brown.
Serve immediately.
Notes
For gluten-free souffles, use gluten-free 1:1 baking flour in place of the all-purpose flour.
Feel free to swap the cheddar cheese for a different cheese, such as Colby, pepper Jack, Monterey Jack, Gouda, American, or mozzarella.
You can also swap the ham for cooked bacon or sausage crumbles.
Make sure to use a clean bowl and do not get any yolks in the egg whites; otherwise, they won't whip properly.
A good tip to keep water from seeping out of the egg whites is to add a pinch of cream of tartar.
Bake these souffles as soon as they are assembled to prevent the ham and cheese from sinking to the bottom.
Serve immediately, as they will begin to deflate as soon as they leave the oven.
Alternatively, you can double this recipe and bake one large souffle in an 8-cup souffle dish at 375°F for about 40 minutes.
Storage: Store breakfast souffles in an airtight container in the refrigerator for up to 2 days.