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View more "Side Dishes" recipes Ham and Cheese Breakfast Muffins Recipe

Ham and Cheese Breakfast Muffins

Dairy Farmers of Canada
Add to Calendar 03/28/2017 10:00 AM 03/28/2017 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

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


Yields: 12 muffins

See full recipe: https://www.dairygoodness.ca/recipes/ham-and-cheese-breakfast-muffins?source=calendar
Ham and Cheese Breakfast Muffins true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
Comments
  • Course Side Dishes
  • Prep. Time 15 mins
  • Cooking Time 25 mins
  • Yields 12 muffins

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.

  • Course Side Dishes
  • Prep. Time 15 mins
  • Cooking Time 25 mins
  • Yields 12 muffins

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2009 Milk Calendar Explore all Milk Calendar recipes

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

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.

64 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2009 Milk Calendar Explore all Milk Calendar recipes

Comments

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Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2009 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 126 Calories
Protein: 8 g
Carbohydrate: 10 g
Fat: 6 g
Fibre: 1 g
Sodium: 314 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 10 % / 109 mg
Vitamin B12: 16 %
Phosphorus: 13 %
Niacin: 12 %
Riboflavin: 11 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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