Ham and Cheese Breakfast Muffins Recipe
These Ham and Cheese Breakfast Muffins are savory muffins with a touch of spice that are perfect for breakfast, but also for brunch or as a side with chili 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.
It’s the perfect savory breakfast muffin to grab for on the go. And these Ham and Cheese Breakfast 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. YUM!
Ham and Cheese Breakfast Muffins are easy to prepare too. 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 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
These savory muffins are perfect for breakfast or brunch, or served as a compliment to soups and stews. 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.
Ham and Cheese Breakfast Muffins
Ingredients
Instructions
Originally published April 14, 2014.
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Yummy!! These are my favorite kind of muffins. We’ll try it for sure!
The only problem with this recipe is that I would probably eat the entire batch. Not helping my willpower with this one, Amy. ♥
I would love to make these, but am having a problem with the recipe….Recipe says to use 1 2/3 C milk and directions say buttermilk. Which one do I use? Thanks for your help. 🙂
Whoops! Either can be used. I will update the recipe. Thank you for pointing it out.
The recipe says that you can use one ir the other, whichever you prefer
Grab and go, those are my favorite kinds of breakfasts. Love your pics as always.
LOVE a quick and delicious breakfast that I can eat en-route! These look so scrumptious, and I would totally eat them with soup for lunch or dinner!
The recipe currently says “milk” in the ingredients and “buttermilk” in the directions. Did you use buttermilk?
Whoops! Either can be used. I will update the recipe. Thank you for pointing it out.
Oh girl! These breakfast muffins are calling my name!
Do I need to refrigerate these muffins if I’m not eating them until the next day?
Yes, I would refrigerate them and then rewarm.
Perfect for planning ahead and feeding a crowd. Thanks Amy!
I would love to slather about five of these in honey butter and stuff my face.
Hey, good looking. Want to stay over for breakfast?
Amy I just love this recipe. So many people do quiche with leftover ham. This is just so much cooler. Easy to eat on the way out the door too. Just love these.
Love the idea of a savory muffin!
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I always have pieces of ham left over and always cheese on hand Thanks for sharing I am fixing for breakfast when company comes as you never know what or how much to fix, this will fill all up, and breakfast too !!
If I leave out the cayenne would you add anything in its place for flavour?
Ground red pepper or a shake or two of hot sauce should work.
Great website you have and love the concept of these muffins but when I made them they were WAY too salty, Was your measurement correct? I would omit most of that salt – the ham and cheese are already salty – and maybe even add a hint of honey or maple syrup. Sorry. 🙁
Was maybe the ham too salty?
These are amazing! I made them last night and I had batter left over so I put it in a loaf pan and make a loaf with it. SO good!!
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Hi! Is the ham cooked? I would use a non-ham alternative, so could I use like a turkey ham or turkey sausage cooked?
Yes, the ham is cooked.
love these muffins taste great.I added sweet corn the second time i made it came out amazing so yummy..u guys should try it with sweet corn
Sweet corn sounds fabulous, Nikki!
Used jalapeno jack cheese and added chives – AWESOME!!!
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!
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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?