Ham and Cheese Muffins
Minoo prepared two recipes for the first meeting of Gilmore Park Church Community Kitchen for this fall season. The first recipe is a hand held breakfast or lunch item which is perfect for families on the go. These Ham and Cheese Muffins are savory instead of the regular sweet muffins.
These Ham and Cheese Muffins taste like quiche but they are easier to make. You can even make them ahead and they can be reheated quickly. It is also a good recipe to use your leftover bread.
Ingredients
- 4 eggs
- 3/4 cup milk
- 1 tablespoon honey mustard
- 1/4 teaspoon each, salt and pepper
- 5 cups cubed whole grain bread (about 5 slices, trim off crust)
- 1 cup shredded Canadian Cheddar, Swiss or Colby cheese
- 1/2 cup diced deli ham
- 12 cherry or grape tomatoes, cut in half lengthwise or quarters if they are large.
Instructions
Preheat oven to 350F (180C). Line a 12-cups muffin pan with non-stick silicone liners or paper cups, or butter generously.
 In a large bowl, whisk together eggs, milk, mustard, salt and pepper. |
 Cut, dice and shred the bread, ham and cheese accordingly. |
 Stir in the bread, cheese and ham until evenly coated with egg mixture. |
 Spoon into prepared muffin pan, pressing gently and drizzle with any liquid left in the bowl. Press 2 tomato halves, cut side up, on top of each muffin. Bake for about 25 minutes or until golden and puffed and a knife inserted into the center comes out clean.
Let cool in pan on a rack for 10 minutes. Remove from pan by running a rubber spatula around the edge. Serve hot. Muffins can be cooled, wrapped and refrigerated for up to 2 days or frozen for up to 2 months. Reheat in microwave oven on medium (50%) power for 1 to 2 minutes. |
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Categorized Under: 2009 • Quick Bread
This is a interesting recipe- I’ve never seen anyone make muffins like this before. I should try it out- I love the combination of ham and cheese.
Hi, I have been trying many of your recipes and all of them are great! :D This is another recipe that I want to try, but I only have silicone muffin moulds (about 12 pieces). Could I use it instead of muffin pan? Is there any difference between silicone and pan? I read that I don’t need to butter silicone mould before I pour batter, but I’m not quite sure is that ok? Thanks!
Hi Emy, I remembered we had tried once using the silicone muffin moulds (the mini one) to make cup cakes without greasing them. Unfortunately, the cup cakes did stick and did not come out nicely. That’s our experience.
When baking (we don’t use non-stick bakeware) we just spray a coating of cooking spray on the surfaces that contact the batter. Works like magic !
Hey excellent recipe. I’m gonna do this one for my son, who has been breakfast-challenged of late (being rather picky) and I hate seeing him going off to school with hardly any food in him. Thanks Suanne.