Ham and Cheese Breakfast Muffins
This recipe is taken from the 2009 Milk Calendar. A hand-held breakfast or lunch is perfect for families on the go. These taste like a quiche but are easier to make and to eat. You can even make them ahead and have them ready to go in minutes.
- Prep: 15 min
- Cooking: 25 min
Ingredients
- 4 eggs
- 3/4 cup (180 mL) Milk
- 1 tbsp (15 mL) honey mustard
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 5 cups (1.25 L) cubed whole grain bread
- 1 cup (250 mL) Canadian Cheddar or Swiss or Colby cheese shredded
- 1/2 cup (125 mL) diced deli ham
- 12 cherry tomatoes or grape tomatoes cut in half lengthwise
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Preparation
Preheat oven to 350 °F (180 °C). Line a 12-cup muffin pan with nonstick parchment or silicone liners, or butter generously.
In a large bowl, whisk together eggs, Milk, mustard, salt and pepper. Stir in bread, cheese and ham until evenly coated with egg mixture. Spoon into prepared muffin pan, pressing gently and drizzling with any liquid left in bowl. Press 2 tomato halves, cut side up, on top of each muffin.
Bake for about 25 min or until golden and puffed and a knife inserted into the centre comes out clean. Let cool in pan on a rack for 10 min. Remove from pan by running a rubber spatula around edge. Serve hot.
Tips
Muffins can be cooled, wrapped and refrigerated for up to 2 days or frozen for up to 2 months. Reheat in microwave on Medium (50%) power for 1 to 2 min.
Nutritional information
Per serving| Energy: | 126 Calories |
| Protein: | 8 g |
| Carbohydrate: | 10 g |
| Fat: | 6 g |
| Fibre: | 1 g |
| Sodium: | 314 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 10 % / 109 mg |
| Vitamin B12: | 16 % |
| Phosphorus: | 13 % |
| Niacin: | 12 % |
| Riboflavin: | 11 % |
