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Ham & Egg Brunch Puffs

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
Ham & Egg Brunch Puffs
Ham & Egg Brunch Puffs Recipe photo by Taste of Home
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  • Total Time
    Prep: 20 min. Bake: 35 min. + cooling
  • Makes
    8 servings

Ingredients

  • 1 cup water
  • 1/2 cup butter
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • FILLING:
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1 tablespoon butter
  • 8 large eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup chopped fully cooked ham
  • 1 cup shredded cheddar cheese

Directions

  • Preheat oven to 400°. 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 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 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 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.
Nutrition Facts
1 brunch puff: 363 calories, 26g fat (13g saturated fat), 338mg cholesterol, 809mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 18g protein.
Originally published as Brunch Puffs Main Dish in Crafting Traditions Premiere 1995
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Reviews

My Review
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Average Rating:
  • Janadele
    May 9, 2015

    Easy dish to make for special occasions.

  • I_Fortuna
    May 9, 2015

    This is a great recipe but just as good and easier would be to make popovers and fill them. Believe me it is just as good. The popovers don't need to be hollowed out as they hollow somewhat during cooking. Also, the recipe is easy, just mix butter, eggs, milk and flour and pour into muffin pans, bake and fill.BTW, I would always use bacon or even baked spiced tofu instead of ham. Just my personal preference.

  • JANENOV46
    May 9, 2015

    I loved your explanation of "passing up" from your grandaughter. I hadn't made cream puff shells in years and that is what this reminded me of. This easily could be something you could fill with just about anything you like sweet to savory. Nice recipe.

  • LibbiPeach
    Oct 13, 2013

    i was not happy with this recipe.. the puffs were much smaller than i expected.. and hard to work with .. not worth all the effort, altho still tasty not worth all the effort to me

  • tsuop
    May 10, 2013

    Yum, Yum, Yum!!! Good for your grandaughter. This is soooo good, very elegant too, can be dressed up or down as the meal dictates. Don't discard the tops, put them back on and add a topping. Try it before you rate it. Not fair otherwise & a waste of time for those of us wanting an honest review.

  • elstahl
    May 10, 2013

    I an interested in nutrition info...Want to try for a lunch where there is a person who needs to know nutrition info.....

  • shiny0torchic
    May 10, 2013

    I don't see how it matters that the puff recipe is the same for that of eclairs. There is no sugar in the puff pastry recipe, making this very versatile for dessert, breakfast, AND dinner recipes. I will be using this puff pastry recipe instead of buying the frozen kind for a host of different recipes. Thank you for sharing!

  • cbanwart
    May 10, 2013

    Great combination! You can do a lot of different things with puff pastry. Thanks for sharing this recipe.

  • Carolinerbain
    May 10, 2013

    I think the problem with this recipe is that it says to discard tops and soft dough and then shows the picture with the top on. We who have made Cream Puffs would know this.

  • baker12
    May 10, 2013

    Why post a review if you haven't tried it!

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