Egg Souffle Casserole

Good morning Foodies,

Happy Spring folks, this weather has been very indecisive to say the least but yet and still spring is on the horizon and I will be sharing some amazing warm weather breakfasts with you guys in the coming weeks. I love this dish guys, it is absolutely delicious and your whole family will be craving this breakfast on a weekly rotation from now on to break up the old breakfast rut you’ve been having. You can thank me later!

Think Panera Bread my friends, have you ever tasted those incredibly delicious flaky, buttery, flavorful egg souffle tartlets they serve? They are my favorite and now I can enjoy them all the time. I have a large family so I just make it in a large casserole dish and we slice it like a loaf and have leftovers for the next day’s breakfast for a double dose of goodness!

It puffs up into a glorious egg delight that miraculously becomes one with the pastry. Think a croissant with a savory egg scramble filling with smoked ham, herbs and gouda…All I can say is this buttery, flaky, savory delight will be a family favorite.

SERVINGS: 6 to 8




  • 12 large eggs
  • 1 cup quality cheddar, gouda or a mixture; freshly shredded
  • 1/2 cup smoked ham or bacon
  • 1/4 cup whole milk
  • 2 cans of crescent dough or puff pastry (Do not use biscuit or pie crust as substitute)
  • 5 tablespoons of unsalted butter
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon garlic powder
  • 1 tablespoon dried or fresh chives, parsley or thyme


  • Preheat oven to 375 degrees Fahrenheit.
  • Crack a dozen eggs into a large glass mixing bowl along with milk, grated cheese, smoked meat and seasonings.
  • Beat well with a wish until all yolks are completely combined into egg mixture.
  • Place your glass mixing bowl in the microwave for 30 seconds. You will have to do this every 30 seconds until your egg mixture starts to scramble. Every 30 seconds fold the eggs to create volume and curd into the scrambled eggs mixture then place back into the microwave. Continue these steps until your egg mixture is about 50 percent cooked.
  • Place your pastry dough in a medium casserole dish (preferably deep and glass) and press firmly unto the bottom and up the sides of the dish. Be sure to use two containers of crescent dough so you can have a nice full pastry. (Do not use biscuit or pie dough! We want the chewy and flakey texture that only pastry dough offers.) Do not overwork the dough!
  • Pour your scrambled eggs mixture over the dough then fold the sides of the dough over the top of the egg mixture. Top with 3 pads of butter.
  • Bake at 375 degrees for 20-25 minutes or until the eggs are completely set and the dough is golden brown on all sides and the bottom is browned.
  • Remove from the oven and smear butter all over the top of the pastry crust. Top the entire dish with a little kosher salt and dried or fresh herbs and serve hot or room temperature.

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