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Jane's Ham Puffs

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My friend Jane in Denver first served this to me in the 80's and I've been making ever since. Different way to use cooked ham, and very nice for a brunch-type serving. Mini ham and cheese souffles are baked until golden, then served with a mushroom sauce. You may substitute the mushroom sauce with another sauce if you wish.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 23.1 g
  • 36%
  • Carbs:
  • 10.4g
  • 3%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 1052 mg
  • 42%

Based on a 2,000 calorie diet


  1. Preheat the oven to 325 degrees F (165 degrees C). Grease six (6 ounce) ramekins.
  2. In a medium bowl, toss together the ham, Cheddar cheese, bell pepper, and onion. Stir in the milk, cracker crumbs, and egg yolks. In a separate bowl, whip egg whites with an electric mixer until stiff. Fold into the ham and cheese mixture. Spoon the mixture into the prepared ramekins. Place the ramekins on a baking sheet.
  3. Bake for 40 to 50 minutes in the preheated oven, until puffed and golden. Prepare the mushroom sauce according to package directions.
  4. When the puffs are done, turn them out onto serving plates, and top with mushroom sauce.
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Very much liked this recipe. Good way to use up leftover ham. Light and fluffy.


I skipped the mushroom sauce because I knew the kids would turn up their noses. They loved it and never knew it once had mushrooms! It was quick and easy to put together and made great use of the leftover Christmas ham. My husband even had three servings he enjoyed it so much!


This is just so-so. Definitely different way to serve eggs and ham. I would watch the baking time--mine came out a little dry. This recipe calls for "mushroom sauce"--I assume it means a white sauce, not mushroom gravy. Betty Crocker has a great mushroom sauce recipe.