Ham and Cheese Baked Egg Souffle


We love the egg soufflé at Panera Bread so here’s my easy version of it. 


·         5 eggs, 1 reserved

·         1/4 cup shredded Swiss cheese

·         1 tablespoon shredded Parmesan cheese, plus more for topping if desired

·         1/4 teaspoon salt

·         black pepper to taste (optional)

·         3 thick slices deli ham, diced

·         1 8-ounce tube Pillsbury Crescent butter flake dough

·         cooking spray or melted butter


·         Preheat oven to 375°F.

·         Beat  4 eggs and add shredded Swiss cheese, Parmesan, and salt and mix until thoroughly distributed throughout the egg.

·         Microwave the egg mixture in 30 second increments on high, stirring after each increment until you have a sort of solid, slightly runny scrambled egg mixture. This tightens the eggs enough so that the dough at the bottom will cook, and the dough at the sides and top will not fall into them. Add diced ham and black pepper stirring through the egg mixture so evenly mixed throughout. Set aside.


·         Sprinkle a clean surface with flour, and unroll the crescent dough. Do not separate the pairs of triangles. Instead, pinch with your fingers  along the seam so that 4 triangles become 1 square of dough, do this on both sides.


·         Melt about a tablespoon of butter in the microwave or use cooking spray. Brush melted butter inside two baking dish or ramekins, and then carefully line each with the 6×6 square of dough, leaving excess hanging over the edge of the ramekin.


·         Fill each ramekin and dough with equal amounts of egg mixture. Sprinkle with more Parmesan cheese, if desired. Fold dough over the egg mixture so it is no longer hanging over the sides of the ramekin.


·         Break and whisk the remaining egg, then brush over dough in each ramekin. This will give the dough a golden color and shine as it bakes.

·         Place ramekins on the center of a baking tray .

·         Bake for 25 – 30 minutes, until the soufflés  are golden brown  and  egg  appears to be solidly cooked.

·         Allow the soufflés to cool for approximately 5 minutes. You may eat the soufflés directly in the ramekins, or remove them and serve on a plate. They should remove easily since the ramekin was brushed with butter.

Whole Wheat Pandesal


 Finally, I made a healthier version of pandesal and it was sooo good :D


  • 1 1/4 cup water
  • 3 1/4 teaspoon rapid rise yeast
  • 1/2 cup white sugar
  • 4 cups whole wheat flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 6 tablespoon melted butter or melted margarine or oil
  • 1 cup bread crumbs



  • In a medium bowl , add water and warm it in the microwave for 35 seconds. 
  • Add the yeast and 1 tablespoon of sugar to the warm water.  Stir until the yeast and sugar are fully dissolved.  Set aside.
  • In the mixing bowl, combine the flour, sugar, salt, and baking powder . Mix well by stirring
  • Add the butter, and the yeast-sugar-water mixture then mix again until a dough is formed. Use your clean hands to mix the ingredients.
  • In a flat surface, knead the dough until it becomes a smooth ball then put it back in the mixing bowl. Cover the mixing bowl with damp cloth or damp paper towel and let the dough rise for at least 1 hour.
  • Then put the dough back to the flat surface and divide into 4 equal parts using a dough slicer.
  • Shape each part into a rope about two inches wide.
  • Slice the dough into small size about 2 inch wide.
  • Roll the sliced dough over the breadcrumbs and place in a baking tray with wax paper (makes sure to provide space between dough as this will rise later on)
  • Pre heat the oven at 375 degrees Fahrenheit for 10 minutes
  • Bake until a little brown on top, about 15 to 20 minutes.

Your Ad Here