Recipe by 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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diced cooked ham
1 (14.5 ounce) can
1 (14 ounce) package
seasoned cornbread stuffing mix
1 1/2 cups
shredded Cheddar cheese
paprika, for garnish
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Egg and Cornbread Bake
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 844
** Calories from Fat: 477
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