“What can I make from leftover ham, a half a tub of artichoke dip, and eggs? Oh, and I think I have some puff pastry in the freezer…”
This was me muttering to myself on a random weeknight. Groceries running low and dinner inspiration running even lower.
Has that ever happened to you? Happens to me a lot 🙂
When this happens, I like to pretend I’m on Chopped. You know that show, right? Where they get a basket of random ingredients and have to make something delicious?
If I make it into a game, it starts to get fun.
That’s how I came up with this recipe!
In this post, I’ll teach you to make decadent ham and artichoke soufflé muffins using leftovers and a couple of pantry staples!
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How to Make Ham and Artichoke Soufflé Muffins
To make ham and artichoke soufflé muffins, you’ll simply beat together eggs and artichoke dip, mix in diced ham, then wrap in puff pastry dough and bake at 400 degrees until golden brown.
These muffins are incredibly versatile! They are perfect for:
- Grab and go breakfasts (from freezer to hungry mouths in 1 minute)
- A family-friendly weeknight meal (just pair with a simple salad and this lemon dressing or apple slices)
- An impressive addition to a brunch spread (these are equally tasty served warm or room temp)
You may be tempted to look to these as a copycat recipe for Panera Spinach Artichoke Soufflés. While similar, I definitely would not consider these a dupe. The Panera version is larger and cheesier. And probably has far more calories!
If you’d like to approximate those soufflés — because they are darn good — use ramekins or mini tart pans instead of a muffin tin, spinach artichoke dip instead of plain artichoke, and add a healthy portion of gooey cheese to the top before folding and baking.
Some tips for assembly:
- I used squares of parchment for looks, but you can easily use muffin liners or generously spray the muffin tin with non-stick cooking spray and skip the liners altogether.
- Center the pastry square over the well of each tin, gently coaxing it to the bottom and sides, while allowing it to fold naturally to fit the circular space.
- Add a 1/4 cup of egg mixture to each pastry cup and lightly fold the corners over the top.
- Precision isn’t necessary for assembly. Once these puff up in the oven, even the sloppiest looking soufflé muffin will be beautiful in the end.
Once you’ve mastered the technique, get creative with the fillings! Here are some ideas:
- Bacon and scallion (sub cream cheese for the dip)
- Chicken and roasted red peppers (sub goat cheese for the dip)
- Mushrooms (sub french onion dip for the artichoke dip)
- Zucchini and drained chopped tomatoes (sub ranch dip for the artichoke dip)
Be sure that any wet ingredients are well drained before adding to the eggs.
My pickiest eater is in love with these tiny soufflés! If you’d like to try them too, grab the recipe below.
Want more easy recipes like this? Check out my full collection of simple family favorites.
- 1 sheet of puff pastry
- 5 eggs
- 1/3 cup of premade artichoke dip
- 1/4 tsp dried minced onion
- salt and pepper to taste
- 1/2 cup finely diced ham
- Preheat oven to 400 degrees
- If needed, thaw your puff pastry, then cut into 9 equal squares
- Beat together eggs, dip, dried onion, salt, and pepper until thoroughly combined
- Add ham to egg mixture
- Line 9 cups of a muffin tin with parchment paper or muffin liners
- Gently roll out each square of puff pastry to be roughly 5" x 5" (precision isn't important)
- To build each muffin, place a square of puff pastry into a muffin well, add 1/4 cup of the egg mixture, then gently tuck the corners of the puff pastry over the egg filling
- Bake for 20 minutes or until the muffins are puffed and golden brown
- Serve warm or at room temperature
A simply dressed side salad is the perfect accompaniment.
These muffins freeze and reheat well. Simply pop a frozen muffin into the microwave and heat for 45 seconds to 1 minute until warmed through.
These are amazing for a grab-and-go breakfast.
Experiment with different fillings or add cheese on top before baking. Yum!