Egg and Cornbread Bake

Egg and Cornbread Bake

4 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Claudia Shepardson
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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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
  2. 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.
  3. 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.
  4. 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.
  5. 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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Reviews (4)

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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.

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Amount Per Serving (6 total)

  • Calories
  • 844 cal
  • 42%
  • Fat
  • 53 g
  • 82%
  • Carbs
  • 54.1 g
  • 17%
  • Protein
  • 37.2 g
  • 74%
  • Cholesterol
  • 342 mg
  • 114%
  • Sodium
  • 2386 mg
  • 95%

Based on a 2,000 calorie diet



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Ham and Egg Breakfast Bake


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Ham and Cheese Egg Bake