If you’re getting a little tired of Ketoproof Coffee or simple Scrambled Eggs, take a few minutes out of your day and make something a little bit more on the luxurious side. If it’s the weekend and you have a bit of extra time in the morning – this will be a perfect change for a relaxing day.
These little souffle’s are perfect for single serve breakfasts for everyone – packed full of fresh and delicious flavors, and savory meat to keep the fat up and the protein levels down. Normally I just gobble down some coffee to start the day, but there’s always those occasions when I’m looking for a little bit more. Something that will satisfy me, make me feel good while eating, and not just be a plate of sloppy eggs drowned in butter (don’t get me wrong, I love it, but sometimes we all just need a change).
What’s your favorite breakfast to make in the morning when you have some extra time on your hands? Let us know in the comments below!
Yields 5 Servings of Ham Cheddar Chive Souffle
The Preparation
- 6 ounces cooked ham
- 1/2 medium onion
- 1 1/2 teaspoons fresh garlic
- 1 cup cheddar cheese
- 2 tablespoons fresh chives
- 3 tablespoons olive oil
- 6 large egg
- 1/2 cup heavy whipping cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter, to grease ramekins
The Execution
1. Preheat your oven to 400F. Prep all of your ingredients. Cube 6 oz. Cooked Ham Steak, dice 1/2 medium onion, mince 1 1/2 tsp. garlic, shred 1 cup of cheddar cheese, and chop 2-3 tbsp. fresh chives.
2. In a pan, heat olive oil. Once hot, add onions and let saute until soft.
3. Once soft, add garlic and continue sauteing until garlic is lightly browned.
4. In a bowl, add 6 eggs, 1/2 cup heavy cream, chopped chives, 1/2 tsp. salt, 1/4 tsp. pepper.
5. Add all of the other ingredients, including onion and garlic from the pan. Mix together well.
6. Bake in the oven for 20 minutes or until puffed and lightly browned on the top.
7. Let cool slightly and serve!
This makes a total of 5 servings of Ham, Cheddar, and Chive Souffle. Each serving comes out to be 411 calories, 34.6g fats, 3.3g net carbs, and 21.6g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 6 ounce cooked ham | 236 | 8.7 | 1.8 | 0 | 1.8 | 37.7 |
| 1/2 medium onion | 19 | 0.1 | 4.4 | 0.8 | 3.6 | 0.6 |
| 1 1/2 teaspoon fresh garlic | 6 | 0 | 1.4 | 0.1 | 1.3 | 0.3 |
| 1 cup cheddar cheese | 495 | 40.8 | 3.8 | 0 | 3.8 | 28 |
| 2 tablespoon fresh chives | 2 | 0 | 0.3 | 0.2 | 0.1 | 0.2 |
| 3 tablespoon olive oil | 358 | 40.5 | 0 | 0 | 0 | 0 |
| 6 large egg | 472 | 31.4 | 2.4 | 0 | 2.4 | 41.5 |
| 1/2 cup heavy whipping cream | 405 | 42.9 | 3.3 | 0 | 3.3 | 3.4 |
| 1/2 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/4 teaspoon black pepper | 1 | 0 | 0.3 | 0.1 | 0.2 | 0.1 |
| 1 tablespoon butter | 102 | 11.5 | 0 | 0 | 0 | 0.1 |
| Totals | 2096 | 175.9 | 17.6 | 1.2 | 16.5 | 111.9 |
| Per Serving (/5) | 419 | 35.2 | 3.5 | 0.2 | 3.3 | 22.4 |
Ham, Cheddar, and Chive Souffle
Ingredients
- 6 ounce cooked ham
- ½ medium onion
- 1 ½ teaspoon fresh garlic
- 1 cup cheddar cheese
- 2 tablespoon fresh chives
- 3 tablespoon olive oil
- 6 large egg
- ½ cup heavy whipping cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon butter to grease ramekins
Instructions
- Preheat oven to 400F. Grease the ramekins with the butter. Prep all of the ingredients. Cube the ham steak, dice the onion, mince the garlic, grate the cheese, and chop the fresh chives.
- Heat up the olive oil in a pan. Once hot, add onions and sauté until soft.
- Once soft, add the garlic and sauté until lightly browned.
- In a bowl, mix the eggs, heavy cream, chopped chives, salt, and pepper.
- Add all of the other ingredients, including the onion and garlic from the pan. Mix well. Pour the batter into the greased ramekins.
- Bake for 20 minutes or until puffed and lightly browned on the top. Let cool slightly before serving.
- Enjoy!
Hi, I would like to know the size of the ramekins, you use in the recipes: ham cheddar chive souffle and the Sheppard pie souffle you shared on Love, Peace and low carb. I want to make sure I have the right size. Walmart sells many differant sizes
Hey Sherry – I generally use 3-4 oz ramekins for most of my cooking, although I have a few larger ones that are 5-6oz. The taller ones are generally smaller and the more stubby, wider ones are generally bigger. The size shouldn’t make a huge difference though unless you only have 7+ oz ones 🙂
I”ve made mine in muffin tins. I eat these for snacks, breakfast or when I don’t want to grab nuts which is my recent go to.
I also make a big batch and freeze. Helps me to be prepared. Good for hiking trips too.
Glad to hear is Josie – they are really awesome for freezing and keeping as leftovers for snacks and meals on the go!
This is tasty! I make a big batch in a casserole dish and portion it out for breakfasts throughout the week. If you don’t have fresh onion, dried minced onion works too and I sometimes add other veggies I have on hand. This recipe is very forgiving. Thanks Craig!
Sounds like what I do – glad you like it!
Thanks for a great recipe. It’s the perfect breakfast 🙂
Oh my – what an amazing looking photo, too. It’s beautiful!
Not a soufflé.