Ham & Cheese Breakfast Muffins – a delicious recipe with eggs, milk, honey, salt, pepper, whole grain bread. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
1. preheat oven to 350* . Line muffin tins with parchment liners or silocone liners or butter very generously.
2
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
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.
4
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.
390
kcal
Calories
24
g
Fat
16
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 eggs, 3/4 cup milk, 1 tablespoon honey mustard, 1/4 teaspoon salt, and more.
Yes, Ham & Cheese Breakfast Muffins falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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