Cheesey Ham Poof

This ham and cheese poof is somewhere between a souffle and a casserole, and it’s far easier than either. Six beaten eggs combined with flour and baking powder form a light batter that puffs up dramatically in the oven, surrounding chunks of ham and a triple-cheese blend of shredded cheese, cream cheese, and cottage cheese.

The baking powder is doing the work that careful egg folding does in a traditional souffle. It gives the batter enough lift to rise tall and golden without the stress of whipping and folding whites. The result is lighter than a standard egg casserole but sturdier than a true souffle, and it holds its puff longer after coming out of the oven.

Three different cheeses create layers of texture. Cream cheese adds richness, cottage cheese brings moisture and tang, and shredded cheese melts into stretchy, gooey pockets throughout. The chopped scallions cut through all that dairy with a fresh, sharp bite.

Chef Tips

• Beat the batter with a mixer until really well blended. The eggs, flour, and cheeses need to be fully incorporated for an even rise.
• Serve immediately after pulling from the oven. Like any puffed egg dish, it starts deflating within minutes. Get it to the table fast.
• Grease the casserole dish well. The cheese mixture sticks aggressively to ungreased surfaces and makes cleanup a nightmare.

Variations

• Swap ham for crumbled cooked bacon or breakfast sausage for a different protein.
• Add a handful of diced bell peppers or sauteed mushrooms for a veggie-loaded version.
• Use sharp cheddar as the shredded cheese for a more pronounced, tangy flavor.