Ham and Cheese Breakfast Muffins are savory, easy to make, and a great way to start the day. They are perfect for breakfast on the go or as a mid-morning snack.
If you are looking for a breakfast to take on the go or a recipe to add to a brunch, these Ham and Cheese Breakfast Muffins are a perfect solution. They are savory, not sweet, and they pack a lot of flavour in one little muffin.
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Ingredients for Ham and Cheese Breakfast Muffins
The ingredients in this recipe are simple and ones you probably already have on hand.
All-purpose flour is used for these muffins but they have also been made with a blend of 50% all-purpose flour and 50% whole wheat flour. If gluten is an issue, this recipe can also be made using gluten-free flour.
Baking powder and baking soda are used for the leavening agents in these muffins.
There are a few spices and herbs in this recipe that make these muffins savory. Basil, paprika, and oregano are added to get that savory flavour. Garlic is also added to these muffins along with salt and pepper.
A small amount of sugar is called for in the recipe. These muffins are not meant to be sweet.
The wet ingredients consist of eggs, oil, milk, and plain yogurt. All of these are what make the muffins moist.
When it comes to cheese for these muffins, old cheddar is called for in the recipe. It is the one cheese we usually have on hand and although it melts well, it doesn’t seep through the batter during the baking process. Some cheese melts away in the oven and the flavour is lost. The cheese can be shredded instead of diced if you prefer.
Use Leftover Ham to Make These Muffins
This recipe is an excellent way to use up leftover ham from Thanksgiving or Easter.
The recipe can also be made with almost any type of ham. Smoked ham makes a great choice. Deli sliced ham is not recommended since it sometimes contains too much water.
Oven, Air Fryer, Smoker, or BBQ
This recipe can be made in a traditional oven or in an Air Fryer. I have made them both ways and they turn out great either way.
These muffins have also been baked in our smoker and on the BBQ. Again, they turned out amazing. If using a smoker, I suggest apple wood to add a little smoke to the muffins as they bake. And for baking on the BBQ, it is best to use offset heat.
No matter which method you choose to bake these muffins, the temperature remains the same.
Storing Ham and Cheese Breakfast Muffins
After cooking completely, these muffins should be stored in the fridge in an air-tight container. They can be stored for up to 3 days.
Muffins can also be frozen for up to 3 months. Wrap muffins individually in parchment or plastic wrap and place them in a freezer bag or air-tight container in the freezer. Thaw at room temperature or in the fridge overnight.
Reheat the muffins in the microwave for 20 seconds at a time, until heated through. Or in the Air Fryer for 1 to 2 minutes at 350°F.
Ham And Cheese Breakfast Muffins
- 1½ cups all-purpose flour
- 3 Tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp dried basil
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
- ½ tsp paprika
- 2 eggs
- ¼ cup milk
- ¼ cup yogurt
- ¼ cup vegetable oil
- ½ cup diced ham
- ½ cup diced old cheddar cheese
- Preheat oven to 375°F.
- Line a muffin pan with muffin papers or spray with cooking spray.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, basil, garlic powder, salt, pepper, and paprika. Set aside.
- In a separate bowl, whisk eggs, oil, milk, and yogurt together.
- Add wet ingredients to the dry, mixing until dry ingredients are slightly mixed in.
- Fold in diced ham and cheddar. Don't over mix
- Evenly fill the prepared muffin tin with batter.
- Bake in preheated oven for 20-25 minutes, until baked through.
- Cool in pan for 5 minutes before removing and serving.
- Store leftover muffins in an airtight container in the fridge.