Leftover Ham and Cheese Breakfast Muffins
User Reviews
4.7
Leftover Ham and Cheese Breakfast Muffins
Description
The recipe starts by cooking onions, peppers, and hash brown potatoes in olive oil until the potatoes begin to brown and the vegetables soften. Chopped ham is then added and heated through. After cooling slightly to prevent cooking the eggs prematurely, this mixture is combined with beaten eggs, milk, optional hot sauce, and shredded cheddar cheese.
The combined batter is then portioned into a well-greased muffin pan and baked until the muffins are set and golden on top. The result is individual savory muffins with a firm structure that holds the various ingredients together.
These muffins serve as a convenient, flavorful breakfast option and are quick to reheat. The recipe recommends generous greasing of the pan or using cooking spray to ensure easy removal. Using an ice cream scoop helps portion batter evenly and promotes consistent baking.
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 1 medium red bell pepper chopped
- 1 medium green bell pepper chopped
- 2 cups hash brown potatoes cubed, 1 bag, frozen
- 2 cups ham chopped, leftover
- ½ teaspoon black pepper ground
- 6 large egg
- ¼ cup milk
- 1 tablespoon hot sauce optional
- 2 cups cheddar cheese shredded
Instructions
- Preheat the oven to 375℉. Spray a 12 cup muffin pan with cooking spray.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for about 2 minutes until it starts to soften.
- Add the chopped bell peppers, hash brown potatoes and season with pepper. Stir everything together and cook for about 5 minutes until the potatoes start to brown.
- Add the ham and cook for another minute until the ham heats through. Transfer this mixture to a large bowl and let it cool for about 5 minutes.
- In a smaller bowl whisk the eggs, milk and hot sauce together. Pour this mixture over the ham mixture. Add the shredded cheese and stir everything together.
- Using an ice cream scoop fill each muffin tin with the egg and ham mixture. You can fill all the way to the top, and you should have enough for 12 muffins.
- Place the muffin pan in the preheated oven and bake for 25 to 30 minutes or until set and the muffins start to get golden on the top.
- Let the muffins cool for a couple minutes in the muffin pan before transferring to a cooling rack.
Notes
- Grease the muffin pan well or use nonstick spray to prevent sticking during baking.
- Allow the cooked ham and veggie mixture to cool to room temperature before adding eggs to avoid prematurely cooking the eggs.
- Using an ice cream scoop to portion batter into muffin tins ensures uniform muffin size and even cooking.
- Salt is typically unnecessary as ham provides sufficient seasoning; adjust according to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 231kcal | 12% |
| Carbohydrates | 9g | 3% |
| Protein | 14g | 28% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 127mg | 42% |
| Sodium | 476mg | 20% |
| Potassium | 282mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 678IU | 14% |
| Vitamin C | 25mg | 28% |
| Calcium | 163mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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