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Brunch Puffs Main Dish

 Brunch Puffs Main Dish
This recipe wasn't handed down from my mother—it was passed "up" from my granddaughter! It's now a favorite dish for Mother's Day…and year-round as well. —Judy Gochenour, Logan, Iowa
8 ServingsPrep: 20 min. Bake: 35 min. + cooling


  • 1 cup water
  • 1/2 cup butter
  • 1/2 teaspoon salt
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 4 eggs
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1 tablespoon butter
  • 8 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup chopped fully cooked ham
  • 1 cup (4 ounces) shredded cheddar cheese


  • In a large saucepan, bring water, butter and salt to a boil. Add
  • flour all at once and stir until a smooth ball forms. Remove from
  • the heat; let stand 5 minutes. Add eggs, one at a time, beating well
  • after each addition. Beat until mixture is smooth and shiny.
  • Drop by 1/4 cupfuls 2 in. apart onto a greased baking sheet. Bake at
  • 400° for 35 minutes or until golden brown. Transfer to a wire
  • rack. Immediately split puffs open; remove and discard tops and soft
  • dough from inside. Set aside.
  • In a large skillet, saute green pepper and onion in butter until

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Brunch Puffs Main Dish (continued)

Directions (continued)

  • tender. In a medium bowl, beat eggs, salt and pepper. Add to
  • skillet, stirring over medium heat until almost done. Add ham and
  • cheese; stir until eggs are set. Spoon into puffs. Serve
  • immediately. Yield: 8 servings.