Ham Cheese And Mushroom Breakfast Muffins Recipes

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.

ZESTY HAM AND CHEESE MUFFINS

Steps:

• In a large bowl, combine the first 8 ingredients. In another bowl, beat the egg, buttermilk and pepper sauce. Stir into dry ingredients just until moistened. Fold in the ham, cheddar cheese and Velveeta., Fill greased muffin cups three-fourths full. Top each muffin with about 1 teaspoon Parmesan cheese and 1/4 teaspoon butter. Combine the paprika, parsley and pepper; sprinkle over muffins., Bake at 450° for 10-14 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

HEALTHY HAM AND EGG MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray or line with paper liners.
• Combine eggs, spinach, red bell pepper, ham, egg whites, feta cheese, water, salt, and pepper in a large bowl. Ladle egg mixture into the prepared muffin cups.
• Bake in the preheated oven until set in the middle, 20 to 25 minutes.

HAM AND CHEESE BISCUIT MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 8 cups of a standard muffin tin with paper liners.
• Roll each biscuit until 1/4 inch thick. Sprinkle with Cheddar cheese and ham. Wrap biscuit dough around the filling, pinch the edges to seal, and form into a ball. Press into the prepared muffin cups. Brush with beaten egg and sprinkle with bagel seasoning.
• Bake in the preheated oven until golden brown, about 12 minutes.

HAM AND CHEESE MUFFINS

Steps:

• 1. Preheat oven to 350°F.
• 2. Combine the first 5 dry ingredients in a bowl and stir to combine.
• 3. In a separate bowl whisk the eggs, oil and maple syrup and stir to combine.
• 4. Add the buttermilk to the egg mixture and stir.
• 5. Add the buttermilk mixture to the flour and stir until just combined.
• 6. Fold in the cheese and ham.
• 7. Scoop the batter 2/3 of the way up into greased muffin cups and bake for 18-20 minutes (15 minutes if using mini muffin cups).
• 8. Cool on a wire rack and serve.

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.

HAM AND MUSHROOM EGG CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 8-inch nonstick skillet, heat 2 tablespoons oil over medium-high heat. Cook shallots in oil 4 to 6 minutes, stirring frequently, until starting to caramelize; remove from skillet. In same skillet, add remaining 1 tablespoon oil and the mushrooms. Cook 4 to 6 minutes, stirring frequently, until tender and browned.
• In baking dish, layer half of the bread, 1 1/2 cups of the cheese, the shallots, mushrooms, ham and remaining bread. In large bowl, beat eggs and half-and-half with whisk; beat in Dijon mustard, thyme, salt and pepper. Pour over bread mixture, pressing down slightly. Sprinkle with remaining 1/2 cup cheese.
• Bake 45 to 50 minutes or until golden brown and center is just set. Let stand 15 minutes before serving.

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.