If you want your houseguests to stay with you again, pull this hot, melty ham and cheese dish out of your oven in the morning and they’ll be planning their next overnight trip.
Chances are, they’ll ask you for the recipe so be prepared to either A.) write it on a recipe card and pretend it’s your own, or B.) send them this link to the KRAFT Stove Top recipe.
The first time I made this breakfast was the same weekend I made my ex-sister-in-law’s cauliflower broccoli salad for my future in-laws. I left out the broccoli in the egg dish because I wasn’t sure if everyone in Betsy’s family liked broccoli, and I know Jason doesn’t like it, so I added extra ham instead. The ham I use is Hormel® Cure 81 diced boneless ham which is available at our local Hy-Vee.
Another way I’ve made it is with fresh, diced celery instead of broccoli and we really liked that. I’ve also made it exactly as the recipe states but no one in my family likes broccoli (except for me). You could easily turn this into a delightful vegetarian brunch by substituting fresh vegetables for the meat.
Since I’m not vegetarian and I love pork, I may add or substitute bacon, sausage, or even Canadian bacon next time.
Maybe if you’re lucky, it will be on your houseguest’s brunch menu the next time you visit them. Rise ‘n shine!
Ham and Cheese Stuff’n Puff
5 large eggs
1/2 cup sour cream
1 cup milk (I use skim milk because that’s mostly what I buy, but anything up to whole milk is good.)
1-1/4 cups chopped fresh broccoli, washed and drained (Substitute any fresh vegetables you like. The recipe calls for frozen vegetables so you could go that way too.)
1 package (6 ounce) STOVE TOP stuffing mix (The recipe calls for the chicken flavor but I’ve also used the cornbread style and like it.)
3/4 cup diced ham (You could use chopped ham from your Easter leftovers.)
1 cup shredded cheddar cheese, divided into two (1/2 cup) measurements (You could use any variety of cheese you like. I’ve only used cheddar so far.)
Get your oven to a piping hot 375˚.
In a really big bowl, whisk the eggs. Add the sour cream and whisk until combined. Add the milk and whisk until everything is blended. Gently stir in the broccoli, stuffing mix, ham, and 1/2 cup shredded cheese.
Pour into a greased 9×9 pan, 9-inch tart pan, or a 2-quart casserole dish. Cover loosely with foil. I like the non-stick kind so the egg mixture doesn’t stick to it.
Bake one hour, or until completely heated through the middle. Remove from the oven, remove the foil, and sprinkle the remaining 1/2 cup shredded cheese over the top. Bake uncovered another 5 minutes, or just until the cheese is melted and slightly browning.
Remove from the oven and serve immediately.
Disclaimer: Here I am again, just writing about what I love and the stuff I use every day. This post is NOT sponsored or paid by Hormel, KRAFT, or Hy-Vee.
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