Ham Cheese And Mushroom Breakfast Muffins Recipes

HAM AND CHEESE BREAKFAST MUFFINS

Steps:

• Preheat oven to 350-degrees F. Prepare a muffin pan for 18 muffins with cooking spray or grease with butter. In a large bowl, whisk together dry ingredients: flour, baking powder, salt, sugar, cayenne pepper, ground black pepper. Set aside. In a separate bowl whisk together milk, eggs, and oil. Add wet ingredients into dry and mix until just combined. Do not over mix. Stir in ham, and cheese until just incorporated. Distribute batter evenly into 18 muffin cups, and bake at 350-degrees F for 30 minutes, or until a cake tester or toothpick comes out clean.

HAM AND CHEESE EGG MUFFINS

Steps:

• Preheat your oven to 350 degrees. Spray a muffin tin heavily with cooking spray. (Please note that a silicon muffin tin works best.) Set aside.
• In a large bowl, whisk together the eggs, milk, and spices.
• Stir in 1/2 cup of the shredded cheddar cheese, ham, and the green onions.
• Fill the muffin tins. Top with the reaming 1/4 cup cheese.
• Bake for 25 to 30 minutes or until the eggs pull away from the side of the muffin tin and are set in the middle.
• Store leftovers in the refrigerator for up to four days. Read here on how to freeze and reheat egg muffins.

HAM, CHEESE AND MUSHROOM BREAKFAST MUFFINS

Steps:

• Heat oven to 400.
• Line 12-cup muffin tin with papers, or coat with non-stick spray.
• Combine all dry ingredients.
• Combine all wet ingredients.
• Stir wet ingredients into dry ingredient mixture until just combined. Gently fold in ham, cheese, and mushrooms until equally distributed in batter.
• Spoon mixture into muffin cups.
• Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
• At this point, you can top with additional cheese, turn off oven, and let cheese melt for a few seconds before removing.
• To freeze, wait until muffins are cool and package in sandwich bags. Place muffins in a box or something else study and flat and put in freezer. Once frozen, put all muffins in large Ziploc bag (the extra layer helps prevent freezer burn). I've found that they keep in the freezer for about 2 months, but they rarely last that long in my house. Recipe doubles well for OAMC.

HAM & CHEESE BREAKFAST MUFFINS

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.

HAM, EGG, AND CHEESE BREAKFAST SANDWICHES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Split English muffins and lay on a sheet pan.
• Rub butter into each cavity of a 12-cup muffin tin, then crack an egg into each cavity. Break the yolks unless you want them runny.
• Place the English muffins and eggs in the preheated oven on separate racks. Toast the muffins until golden brown, about 3 minutes, then remove. Bake the eggs until set, 10 to 15 minutes.
• Lift eggs out of the pan with a spatula and place on English muffins. Top with ham and Cheddar cheese. Serve hot.

HAM AND CHEESE MUFFINS

Steps:

• Heat oven to 400°F. Spray bottoms and sides of 12 regular-size muffin cups with cooking spray. (Spray will work better than greasing or using paper muffin liners.)
• Beat eggs slightly in medium bowl with fork. Stir in Bisquick mix, milk and oil just until moistened. Stir in 3/4 cup of the cheese and the ham. Divide batter evenly among muffin cups. Sprinkle remaining 1/4 cup cheese evenly over tops of muffins.
• Bake 18 to 20 minutes or until light golden brown. Immediately remove from pan. Serve warm. Wrap and refrigerate any remaining muffins.

HAM AND CHEESE MUFFINS

Steps:

• In a large bowl, combine flour and baking soda. Combine remaining ingredients; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 425° until toothpick inserted in center comes out clean, 16-18 minutes.

SAVORY HAM AND CHEESE BREAKFAST MUFFINS

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.

MUSHROOM MUFFINS

Steps:

• Preheat oven 200°C, line muffin pans with paper cases or grease them.
• Mix eggs, oil, milk, parmesan, parsley and thyme.
• Add mushrooms and ham and mix thoroughly.
• Add flour and baking powder and mix just until combined, do not overmix.
• Place in prepared pans and bake 15/20 minutes or until skewer inserted in the center comes out clean.
• Remove from pans immediately and let them cool on a rack.
• Variations:if you like a stronger mushroom flavour you can add 1/4 cup dried mushrooms soaked in hot water until tender and chopped- You can substitute diced bacon for the ham- You can add 1/2 cup chopped walnuts- Can be made cholesterol free by omitting egg yolks and using only whites+ using skimmed milk instead of full fat+ omitting the cheese.
• Serve these muffins with soups, beef or chicken meals,and salads.