Ham and Cheese Breakfast "muffins"

1. 1

   Preheat oven to 350F Line a 12 cup muffin pan with nonstick parchment or silicone liners, or butter generously.

2. 2

   In a large bowl, whisk together eggs, milk, mustard, salt and pepper.

3. 3

   Stir in bread, cheese and ham until evenly coated with egg mixture.

4. 4

   Spoon into prepared muffin pan, pressing gently and drizzling with any liquid left in bowl.

5. 5

   Press 2 tomato halves, cut side up, on top of each muffin.

6. 6

   Bake for about 25 minutes or until golden and puffed and a knife inserted into the center comes out clean.

7. 7

   Let cool in pan on a rack for 10 minutes.

8. 8

   Remove from pan by running a rubber spatula around edge.

9. 9

   Serve hot.

10. 10

    COOKING TIP: Muffins can be cooled, wrapped and refrigerated for up to 2 days or frozen for up to 2 months.

11. 11

    Reheat in microwave on MEDIUM (50%) power for 1-2 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.