Best Ham Cheese Breakfast Muffins Recipes
AUBERGE CHEDDAR CHEESE AND HAM BREAKFAST BUNS - MUFFINS
These are what the French call "cakes" - they are little savoury buns or muffins - and are always requested for breakfasts in the Auberge. They are delicious split and spread with herb and garlic cheese when warm - or serve them alongside hot soups, stews, chilli or casseroles! I have also made these with grated Gruyere cheese as well as Emmenthal....the trick is to use a mature and strong tasting cheese. I have suggested using smoked ham in this recipe - it just gives a wonderful extra flavour to these delicious buns/muffins. They freeze well and are easily reheated, if you have any left! We often have these for Christmas morning breakfast or brunch with the optional chives added, and then spread with smoked salmon butter - divine!
Provided by French Tart
Categories Quick Breads
Time 30m
Yield 12 Muffins - Buns, 6 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat an oven to 200°C/400°F/Gas Mark 5.
- Grease a 12 hole muffin or bun tray/pan.
- Sift the dry ingredients into a large bowl and mix well. Season with salt and pepper - but be careful not to over salt as the stock powder will contain salt.
- Stir in the ham and cheese, and chives if using, mix again.
- Add the egg, milk and olive oil - mix well - but do NOT over mix - just enough to combine the ingredients together. Adjust the consistency if too dry by adding a little more milk - the mixture should be a soft dropping consistency.
- Spoon mixture into the prepared muffin/bun tray/pan and bake in the preheated oven for 20 to 25 minutes, or until the muffins are well risen and golden brown.
- Remove from the oven and allow to cool slightly on a wire rack.
- Serve whilst warm - delicious if spread with butter or soft cheese!
HAM & CHEESE BREAKFAST MUFFINS
Ever since we began making these muffins, they have been a huge hit with family and friends. They are simple to make, are tasty warm or cold and never stay around for long.-Laura Newcomer, Bowdoin, Maine
Provided by Taste of Home
Time 35m
Yield 20 muffins.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large bowl, whisk flour, baking powder, baking soda, salt and pepper. In another bowl, whisk eggs, buttermilk and oil until blended. Add to flour mixture; stir just until moistened. Fold in ham, cheese and onion., Fill greased or foil-lined muffin cups three-fourths full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 149 calories, Fat 7g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 281mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
SAVORY HAM AND CHEESE BREAKFAST MUFFINS
These savory muffins are great for a quick breakfast, brunch or as a side with soup or a salad. They freeze well, I pop one in the microwave for 1 minute and have a quick breakfast on the go.
Provided by PsychRN
Categories Breakfast
Time 40m
Yield 18 muffins
Number Of Ingredients 12
Steps:
- Prepare muffin pans with baking spray. I use 2 pans that hold 12 muffins each. This recipe yields approximately 18 muffins.
- Preheat oven to 350 degrees.
- In a large bowl, whisk together dry ingredients: flour, baking powder, salt, sugar, garlic powder,cayenne pepper, salt and pepper. Set aside.
- In a seperate bowl whisk together buttermilk, eggs and oil.
- Add wet ingredients to dry and combine. Do not over mix.
- Stir in ham and cheese until incorporated.
- Distribute batter evenly into muffin cups. Bake at 350 degrees for 30 minutes or until a toothpick come out clean when tested.
Nutrition Facts : Calories 137.2, Fat 5.8, SaturatedFat 3.1, Cholesterol 40, Sodium 420.2, Carbohydrate 12.5, Fiber 1.5, Sugar 2.6, Protein 9.3
HAM & CHEESE LOW CARB BREAKFAST MUFFINS
These low carb ham and cheese muffins may not be the prettiest, but man are they flavorful. The combination of all the cheeses is fabulous. They're almost like a mini crustless quiche. Savoriness of the Swiss cheese and ham is the perfect complement to the spinach. The best part is these heat up wonderfully. No excuses to not...
Provided by Paula Todora
Categories Eggs
Time 35m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees. Spray the bottom and sides of a 12 serving regular muffin tin.
- 2. In a large bowl add eggs and heavy cream.
- 3. Beat with a whisk very vigorously until frothy.
- 4. Add the salt, pepper, onion powder, ham, spinach, and Swiss cheese. Beat again until thoroughly mixed.
- 5. Pour eggs into the muffin tins being sure not to overfill them.
- 6. Sprinkle the tops with Feta cheese and then cheddar cheese.
- 7. Bake 20-25 minutes or until set but not overcooked.
- 8. Test by pressing in the middle with a finger. They should not be soft in the middle but not too brown on the top and sides. Makes 12 muffins.
HAM & CHEESE BREAKFAST MUFFINS
My kids Love these muffins, I just keep them frozen and microwave them in the mornings for a quick and easy and above all healthy breakfast.
Provided by angela_baker
Categories Breakfast
Time 40m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- 1. preheat oven to 350* . Line muffin tins with parchment liners or silocone liners or butter very generously.
- 2.In a large -- Read Morebowl whisk eggs and milk, mustard and salt and pepper together. stir in bread, cheese and ham until evenly coated with egg. spoon into muffin tins pressing gently and drizzling any left over liquid in bowl. press 2 tomato halves cut side up on top of each muffin.
- 3. Bake for 25 minutes or until golden and puffed and a knife inserted comes out clean. Let cool for 10 minutes on rack. serve hot.
- muffins can be cooled , wrapped and refridgerated for up to 2 days or frozen for 2 months. Reheat in microwave on medium for 1 to 2 minutes.
Nutrition Facts : Calories 74.3, Fat 4.8, SaturatedFat 2.4, Cholesterol 71.5, Sodium 213.1, Carbohydrate 2.8, Fiber 0.3, Sugar 0.7, Protein 5
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