Ham and Cheese Egg Muffins

There’s something truly satisfying about a warm, fluffy muffin to kickstart your morning, especially when it’s packed with savory goodness. These Ham and Cheese Muffins are the perfect quick breakfast choice. They’re easy to whip up, deliciously filling, and make for excellent leftovers, if there are any left. Trust me, your family will love them. Whether you’re rushing out the door or enjoying a leisurely breakfast, these muffins are a game changer.

Ham and Cheese Muffins are not just another breakfast option; they’re the ultimate fusion of flavors. The savory ham mingles beautifully with the rich, melty cheese, making each bite a delightful experience. Plus, these muffins are incredibly versatile. You can easily customize them by adding veggies like spinach or bell peppers. They’re great for breakfast, lunch, or even a smart snack. I especially love making a batch on Sunday to enjoy throughout the week. It’s all about that you-can-do-it-too spirit.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup diced ham
• 1 cup shredded cheese (like cheddar or mozzarella)
• 1 cup milk
• 1/2 cup vegetable oil
• 2 large eggs

These ingredients serve about 6 to 8 muffins, perfect for sharing or meal prepping. If you need to halve the recipe, simply use 1 cup of flour and adjust the other ingredients accordingly. Want a few more muffins for a party? Feel free to double the recipe.

Instructions

Preheat Your Oven:

Start by preheating your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners for easy cleanup.

Mix Dry Ingredients:

In a large mixing bowl, whisk together the flour, baking powder, salt, and pepper until well combined.

Add Ham and Cheese:

Fold in the diced ham and shredded cheese into the dry mixture. This ensures every muffin gets a taste of those delicious flavors.

Wet Ingredients:

In a separate bowl, whisk together the milk, vegetable oil, and eggs. Make sure it’s all blended nicely.

Combine Mixtures:

Pour the wet ingredients into the dry mixture and stir until just combined. Don’t overmix; a few lumps are totally okay.

Fill the Muffin Tin:

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. This allows room for the muffins to rise beautifully.

Bake:

Bake for 20-25 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.

Cool and Enjoy:

Let them cool in the tin for about 5 minutes before transferring them to a wire rack. Enjoy warm or at room temperature.

Nutritional Information

These Ham and Cheese Muffins are not only tasty but nutritious as well. Each muffin contains approximately 180 calories, 8 grams of protein, and essential vitamins from the eggs and milk. Paired with a crisp side salad or some fresh fruit, you’ll have a wholesome breakfast ready to kick-start your day.

Healthier Alternatives

Looking to lighten up this recipe? You can use whole wheat flour instead of all-purpose flour for added fiber. For a lower-fat option, substitute Greek yogurt for the oil, and you can also swap the regular cheese for a reduced-fat variety. Adding chopped veggies like zucchini or carrots can boost the nutrition without sacrificing taste.

Serving Suggestions

These muffins stand beautifully on their own, but if you’re hosting a brunch, consider pairing them with a fresh green salad or a fruit platter. You could also serve them alongside a creamy avocado spread or a zesty salsa for some extra flavor. And if you have kids, try serving them with a side of applesauce or yogurt for a balanced meal.

Common Mistakes

One common mistake is overmixing the batter, which can lead to dense muffins. Remember to mix until just combined. Another tip is to make sure your baking powder is fresh. Old baking powder may not provide the rise you’re looking for, resulting in flatter muffins. Lastly, don’t skip cooling; allowing them a few minutes in the tin elevates the flavor.

Chef’s Notes

• If you have leftover baked muffins, store them in an airtight container at room temperature for up to three days, or in the fridge for a week.
• These muffins freeze beautifully. Just wrap them individually in plastic wrap and place them in a zip-top bag. They can last up to three months in the freezer.
• Feel free to explore different cheeses or even add herbs like chives or dill for an exciting twist.

FAQs

• Q1: Can I make these muffins ahead of time?
  A1: Absolutely; They’re perfect for meal prepping. Just store them in an airtight container, and they’ll stay fresh for days.
• Q2: Can I substitute turkey for the ham?
  A2: You sure can; Turkey works just as well, and it’s a great way to make them even leaner.
• Q3: What is the best way to reheat them?
  A3: The microwave is quick for a single muffin, but if reheating multiple, the oven at 350°F (175°C) for about 10 minutes will keep them nice and fluffy.

If you’re looking for more delightful recipes, don’t forget to check out my One Bowl Banana Muffins recipe, or try a comforting family dish like my Cheesy Hamburger Rice Casserole. Enjoy your cooking adventures, and feel free to share your muffin creations with me.

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