Ham, Eggs and Cheese Breakfast Muffins
Today’s a holiday so I get to use the time to be more organized for the rest of the week. These easy and tasty breakfast “muffins” are a healthy and quick way to have breakfast for the family on those busy weekdays. Plus, I feel they are quite healthy and filling. Actually, I would not hesitate to serve these for breakfast or for a substantial after-school snack.
I find that mornings are the most challenging time for my gluten-free family. Often, we have gluten-free oatmeal with cinnamon or maple syrup. But, that gets old quickly so that is my fall back breakfast. Fortunately, we always love it but you just can’t eat it every day. These muffins or tin cup breakfasts fill the bill for something different. I have been known to make them the morning we eat them, as most of the ingredients are in the refrigerator, and they only take 15 minutes or so to bake.
They are so flavorful, portable and not messy. So to be ready for the rest of the week, and as a special breakfast for today’s holiday, I present my recipe for Ham, Eggs and Cheese Breakfast Muffins. Enjoy!
- 1¼ cup Baking Free™ gluten-free All Purpose Flour (155 g)
- 1½ tablespoons sugar
- 1 tablespoon baking powder
- 2 large eggs, beaten
- pinch of salt
- 1½ cups milk (I used almond milk)
- ½ cup melted butter
- 1 cup shredded cheddar cheese
- ¾ cup diced ham
- Grease or spray with baking spray a 12 cup muffin pan.
- Preheat oven to 400 degrees.
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- Combine milk, eggs and butter in a separate bowl.
- Stir wet ingredients into dry mixture until well mixed.
- Add ham and most of the cheese to the batter.
- Fill muffin tin ¾ of the way full.
- Top with remaining cheese.
- Bake for 15 minutes or until a toothpick comes out clean.
- Serve warm or cool completely for storage. Makes 12 breakfast muffins.