Your Houseguests Will Return, Ham and Cheese Stuff’n Puff
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.
The first time I made this breakfast was the same weekend I made my ex-sister-in-law’s cauliflower broccoli ranch salad for my future in-laws (now officially my in-laws). I left out the broccoli in the egg dish because I wasn’t sure if everyone in Betsy’s family liked broccoli so I added extra ham instead.
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!
The original recipe for ham and cheese stuff’n puff is from KRAFT Stove Top.
Ham and Cheese Stuff’n Puff
- 9-inch pan 9×9 or 2-quart casserole dish or 9-inch tart pan
- 5 large eggs
- ½ cup sour cream
- 1 cup milk
- 1¼ cups chopped fresh broccoli
- 6 oz Stove Top stuffing mix
- ¾ cup diced ham
- 1 cup shredded cheddar cheese, divided into 2 (½ cup) measurements
- Heat oven to 375°F. Lightly grease pan.
- 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 dish. Cover loosely with foil.
- 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.
All text and images © Staci Mergenthal • Random Sweets