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My review
Egg and Cornbread Bake
Claudia Shepardson
"This is a delicious way to use leftover Easter ham. It makes a nice brunch dish, especially accompanied by hot buttered biscuits."
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Ingredients
1 h servings 849Original recipe yields 6 servings
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- US
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
- In a large skillet, melt 2 tablespoons butter over medium heat. Saute onion and celery until onion is soft and translucent. Stir in the ham and continue to saute until the vegetables are tender and the ham is heated through. Add the chicken broth, water and the remaining 1/2 cup butter or margarine and heat until the butter is completely melted.
- Place the stuffing mix in a large bowl. Pour the contents of the skillet over the stuffing and toss together gently until mixed. Turn the mixture into the prepared baking pan.
- Cover pan with aluminum foil and bake in preheated oven for 25 minutes, until heated through. Remove from the oven and make 6 evenly spaced indentations big enough for each to hold an egg. Take care not to leave a bare spot at the bottom of the indentations. Carefully break an egg into each indentation, leaving the yolks whole. Return to the oven, uncovered, and bake another 12 to 14 minutes, until whites of the eggs are nearly set.
- Remove from the oven again and sprinkle evenly with the cheese and then dust with paprika. Continue to bake for another 3 to 4 minutes, or until cheese is melted and whites of the eggs are just set, but yolks are still soft. Serve hot, with one egg in each serving.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 89 Ratings
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Most helpful positive review
8/11/2005
I've made this recipe several times. Everyone loves it. The only thing I changed was to use 8 eggs for 8 servings, otherwise the servings seemed too big. I served it with a light fresh fruit ...
Most helpful critical review
1/7/2009
I did like that this was different type recipe but overall I was not real impressed with the end result. It was a little bland. If I were to make it again I would probaly try smoked ham to count...
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8/11/2005
I've made this recipe several times. Everyone loves it. The only thing I changed was to use 8 eggs for 8 servings, otherwise the servings seemed too big. I served it with a light fresh fruit ...
1/7/2009
I did like that this was different type recipe but overall I was not real impressed with the end result. It was a little bland. If I were to make it again I would probaly try smoked ham to count...
11/16/2009
I liked this- had to make a few changes as I didn't have any celery or cheddar cheese. I used leftover cornbread, and only added about a Tblsp of chicken broth as the cornbread was already mois...
4/17/2009
This is a great recipe! i also made a few modifications. Add to the onion mixture 14 ounces of crumbled cornbread (home made is great). Season well, but be careful with the salt- the ham is ve...
1/31/2019
I made this dish with regular stuffing, not cornbread, because that's what i had in the pantry. It was delicious! Very rich, but we loved it. I topped it off with hollondaise sauce in lieu of ch...
12/11/2018
I thought it was OK. My kids liked it & would eat it again. I used sliced ham that I cut up instead of cubed ham.
10/4/2017
I saved this for future brunches I like to serve more than one hot dish.
7/25/2016
Cut back on the cheese a bit.. was tasty but on the salty side. I think I'd stir in the eggs next time too