Photo: Dragne Marius
Egg and Cornbread Bake
11 ingredients
15 min + 45 min
6 servings
openrecipes
"This is a delicious way to use leftover Easter ham. It makes a nice brunch dish, especially accompanied by hot buttered biscuits."
Estimated Nutrition (whole recipe, rough)
750
Calories
73g
Protein
44g
Fat
12g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Water | not in our table | 0 |
| Cornbread | not in our table | 0 |
| Stuffing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons butter
- 1 cup chopped onion
- 2 stalks celery, diced
- 4 cups diced cooked ham
- 1 (14.5 ounce) can chicken broth
- 1/2 cup water
- 1/2 cup butter
- 1 (14 ounce) package seasoned cornbread stuffing mix
- 6 eggs
- 1 1/2 cups shredded Cheddar cheese
- 1/2 teaspoon paprika, for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes