Ham and Cheese Breakfast Muffins
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Ham and Cheese Breakfast Muffins
- Preparation time: 15 min
- Cook time : 25 min
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.
Ingredients
-
4 eggs
3/4 cup (175 mL) milk
1 tbsp (15 mL) honey mustard
1/4 tsp (1 mL) each, salt and pepper
5 cups (1.25 L) cubed whole grain bread (about 5 slices)
1 cup (250 mL) shredded Canadian cheddar, Swiss or colby cheese
1/2 cup (125 mL) diced deli ham
12 cherry 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.
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.
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