Ham and Cheese Breakfast Muffins Recipe
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Ham and Cheese Breakfast Muffins are savory muffins with a touch of spice that are perfect for breakfast or brunch, or served as a side with chili, soup or stew.
For many years, breakfast on the go, or (I’m sad to admit) sometimes no breakfast at all, was how I rolled. Whether I was running to school or work, I could hardly get my act together enough to get a real breakfast. Not good at all. These Ham and Cheese Breakfast Muffins would have been perfect back then, and they certainly would have encouraged me to pay more attention to having breakfast.
Ham and Cheese Breakfast Muffins are the perfect savory breakfast muffin to grab for on the go. Of course these easy muffins are not just great for breakfast. Add them to a brunch menu, or try them as a substitute for cornbread to accompany a hot bowl of chili too. They are absolutely the perfect addition to chili or soup night. Make a big giant salad, a pot of your favorite soup or chili and a batch of these muffins for a delicious dinner or game night gathering. YUM!
I’m all about easy recipes that and these Ham and Cheese Breakfast Muffins are so easy to prepare. Begin by whisking together the dry ingredients: flour, baking powder, salt, sugar, cayenne pepper, and ground black pepper. Set that aside, and whisk together in a separate bowl milk, eggs and oil. Next, add the wet ingredient mixture to the dry ingredients and mix until just combined. Be sure not to over mix. Finish by stirring in the ham and shredded cheese until incorporated. Again, do not over mix. Distribute the batter into muffin cups and bake until done, about 30 minutes. Enjoy the muffins while they’re still warm.
The savory ham and cheese combined with a tad bit of spicy cayenne pepper make these Ham and Cheese Breakfast Muffins a warm welcome to the day. As mentioned before, these breakfast muffins are easy to make and can be made ahead the day before they are needed, then rewarmed before serving. Serve with butter or a drizzling of honey for a delicious savory sweet bite.
More delicious breakfast or brunch recipes:
- Sautéed Onion Gruyere Spinach Quiche Recipe
- Eggs in Purgatory Recipe
- Sweet Potato Pancake Recipe
- Slow Cooker Apple Butter from Dine and Dish
- Easy Blueberry Freezer Jam Recipe
Ham and Cheese Breakfast Muffins Recipe
Ham and Cheese Breakfast Muffins
These savory muffins are perfect for breakfast or brunch, or served as a compliment to soups and stews.
Ingredients
- 2 cups white whole wheat flour (or substitute all-purpose flour)
- 1 tablespoon baking powder
- 1 1/2 teaspoon salt
- 2 tablespoons sugar
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 2/3 cup milk (buttermilk may be substituted)
- 2 eggs
- 1/3 cup olive oil (or vegetable oil)
- 8 ounces ham, diced (about 1 1/3 cup diced)
- 4 ounces cheddar cheese (or monterey jack, provolone, or havarti), shredded (about 1 1/2 cups shredded)
Instructions
Preheat oven to 350-degrees F. Prepare a muffin pan for 18 muffins with cooking spray or grease with butter. In a large bowl, whisk together dry ingredients: flour, baking powder, salt, sugar, cayenne pepper, ground black pepper. Set aside. In a separate bowl whisk together milk, eggs, and oil. Add wet ingredients into dry and mix until just combined. Do not over mix. Stir in ham, and cheese until just incorporated. Distribute batter evenly into 18 muffin cups, and bake at 350-degrees F for 30 minutes, or until a cake tester or toothpick comes out clean.
Originally published April 14, 2014.
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I’m going to have to try this one! it looks great!
Tastes really good with fresh sweet corn. My son loves to have it for a snack.
I made the ham and cheese breakfast muffins. I used half of the Cane pepper because I Am not one for too much heat. I like spices for flavor mostly. I used a tiny bit of Lemon pepper along with the ground pepper. I did not have cubed ham so I used flat Turkey lunch meat. A few chopped sweet onions gave it a nice flavor. I was happy to use olive oil instead of veg oil. They turned out nice and moist and held together great. I also used a med cheddar cheese for these breakfast muffins. They were amazing breakfast muffins!! I think I will make again and try the sweet corn addition suggestion. I find this recipe to be easy and nicely versital😊 I can see any meal with these breakfast muffins. Thanks for sharing this delicious recipe🌷Happy Baking, LaVera Marshall
Would it work to use cornmeal for part of the flour? I use a locally milled Hi-Lysine cornmeal that would add a little more protein to the recipe. I like to have significant protein in the morning for a good start to the day.
I haven’t tried cornmeal with this particular recipe but it sure sounds good. Let me know if you try it.
Mmmm, ham and cheese are two of my favorites together. These sound great!
Well don’t these look tasty? I absolutely love easy breakfast recipes like this one!
Tastes great but that it had that soapy aftertaste from using too much baking soda. Reached the recipe to find baking powder 🤦🏽♀️
How long do these last refrigerated?
I left out the cayenne pepper and threw in some sliced jalepeños instead. The family loved it and it didn’t last long at all!
Whoops. Didn’t mean to reply to your comment.
Delicious and easy! And quick prep. I used paprika in place of cayenne and it tasted great. Also, I accidentally poured the oil into the flour instead but it still turned out well! Perfect amount for 12 cupcake pan and was done at 25 minutes. Very versatile…will make again.
Can this mixture be frozen and then used?
Delicious! The texture is light, and the flavor is rich. Great with out New Year’s Hoppin’ John.
Can these be frozen?
Hello Manny, They should freeze nicely, just be sure to allow to cool completely before wrapping in freezer wrap or freezer bag.