This is a delicious way to use leftover Easter ham. It makes a nice brunch dish, especially accompanied by hot buttered biscuits.

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.

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  • 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.

Nutrition Facts

849 calories; protein 37.5g; carbohydrates 54.4g; fat 53.2g; cholesterol 318.4mg; sodium 2676.2mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/11/2005
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 salad for brunch and it was perfect. Read More
(24)

Most helpful critical review

Rating: 3 stars
01/07/2009
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 counter the sweet flavor of the cornbread stuffing or try a stuffing for ham or pork or an herb stuffing just to give it more flavor. I did use a mixture of swiss chedder and mozzarella cheese on top which I liked. I think I would use a little less ham next time maybe 3 cups. I also took the advice of the previous review and used 8 eggs. Read More
(7)
11 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/11/2005
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 salad for brunch and it was perfect. Read More
(24)
Rating: 3 stars
01/07/2009
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 counter the sweet flavor of the cornbread stuffing or try a stuffing for ham or pork or an herb stuffing just to give it more flavor. I did use a mixture of swiss chedder and mozzarella cheese on top which I liked. I think I would use a little less ham next time maybe 3 cups. I also took the advice of the previous review and used 8 eggs. Read More
(7)
Rating: 4 stars
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 moist. Used TurkeyHam and laid some slices of swiss cheese across the top. I also scrambled the eggs and poured them over the whole thing; it turned out "quiche-like " with cornbread chunks. I thought it turned out yummy my husband thought it would taste better with the original stuffing ingredients as the cornbread made it taste too sweet. I gave it 4 stars and I'll probably make this again for just me or for a potluck but not for a family meal. Read More
(5)
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Rating: 4 stars
04/17/2009
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 very salty. Pour the mixture into a greased 9X13 baker. Beat the eggs and pour over mixture distributing over entire dish. Bake in 350 degree oven for 30 minutes. Sprinkle with cheese and bake for 10 more minutes or until no longer runny in center. Read More
(5)
Rating: 1 stars
10/04/2017
I saved this for future brunches I like to serve more than one hot dish. Read More
Rating: 4 stars
07/25/2016
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 Read More
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Rating: 3 stars
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. Read More
Rating: 5 stars
12/19/2020
I make this on a regular basis for sunday morning breakfasts. I like to substitute the ham with Andouille sausage. remarkable either way. Read More
Rating: 5 stars
01/31/2019
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 cheese and that was bomb.com. It's a very filling and cheap dinner which is nice to have sometimes... Read More
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