Ham And Cheese Breakfast Muffins Recipes

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.

Steps:

• In a nonstick skillet, saute onion in butter until tender; set aside. In a bowl, combine cheese and biscuit mix. Stir in milk and egg just until moistened. Fold in ham and onion mixture., Coat muffin cups with cooking spray or use paper liners; fill three-fourths full. Bake at 425° for 13-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

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.

Steps:

• Heat oven to 400°F. Spray bottoms and sides of 12 regular-size muffin cups with cooking spray. (Spray will work better than greasing or using paper muffin liners.)
• Beat eggs slightly in medium bowl with fork. Stir in Bisquick mix, milk and oil just until moistened. Stir in 3/4 cup of the cheese and the ham. Divide batter evenly among muffin cups. Sprinkle remaining 1/4 cup cheese evenly over tops of muffins.
• Bake 18 to 20 minutes or until light golden brown. Immediately remove from pan. Serve warm. Wrap and refrigerate any remaining muffins.

Steps:

• Preheat oven to 375° and lightly grease 12 muffin cups.
• Sauté onion in butter until soft.
• In a bowl, combine flour, baking powder, salt, pepper and garlic powder.
• In another bowl, combine eggs, milk and mustard. Add the sautéed onion, ham and cheese.
• Stir the wet mixture into the dry mixture just until moistened, don't over stir!
• Spoon batter into prepared muffin pans and bake in preheated oven for 25-30 minutes. Enjoy!

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.

Steps:

• 1. preheat oven to 350* . Line muffin tins with parchment liners or silocone liners or butter very generously.
• 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. 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.
• 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.

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.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Split English muffins and lay on a sheet pan.
• Rub butter into each cavity of a 12-cup muffin tin, then crack an egg into each cavity. Break the yolks unless you want them runny.
• Place the English muffins and eggs in the preheated oven on separate racks. Toast the muffins until golden brown, about 3 minutes, then remove. Bake the eggs until set, 10 to 15 minutes.
• Lift eggs out of the pan with a spatula and place on English muffins. Top with ham and Cheddar cheese. Serve hot.

Steps:

• In a large bowl, combine the flour, baking powder, mustard and cumin. In another bowl, whisk eggs and buttermilk. Stir into dry ingredients just until moistened. Fold in ham and 1-1/4 cups cheese. , Fill greased muffin cups two-thirds full. Sprinkle with remaining cheese. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

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.

Steps:

• Preheat oven to 400 and spray a 12 cup muffin pan.
• Whisk together dry ingredients and spices.
• Make a well and whisk together eggs, buttermilk, oil, and butter. Stir in scallions, ham, cheese, and bell pepper.
• Mix the dry ingredients with the wet gently until just moistened.
• Scoop the batter into the pan (cups will be very full).
• Bake 20-25 minutes and allow to cool 15 minutes before transferring to a cooling rack.
• Will keep in the fridge for 3 days or frozen for one month.