Easy Bisquick Ham Cheese Muffins Recipes

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BISQUICK HAM & CHEESE MUFFINS



Bisquick Ham & Cheese Muffins image

These are great breakfast handfuls. My DH loved them. I wrapped them individually & refrigerated them & he kept snaking on them all day. Easy & good, the best kind. The original is on the Bisquick website.

Provided by glenajo

Categories     Quick Breads

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 6

2 eggs
3 cups baking mix (Bisquick)
1 cup milk
3 tablespoons vegetable oil
1 cup shredded cheddar cheese (4 oz.)
3/4 cup chopped cooked ham (1/4 pound)

Steps:

  • Heat oven to 400°F
  • Spray bottoms and sides of 12 regular-size muffin cups with cooking spray. (Spray will work better than greasing or using paper muffin liners.).
  • Beat eggs slightly in medium bowl with fork.
  • Stir in Bisquick mix, milk and oil just until moistened.
  • Stir in 3/4 cup of the cheese and the ham.
  • Divide batter evenly among muffin cups.
  • Sprinkle remaining 1/4 cup cheese evenly over tops of muffins.
  • Bake 18 to 20 minutes or until light golden brown.
  • Immediately remove from pan. Serve warm. Wrap and refrigerate any remaining muffins.
  • High Altitude (3500-6500 ft) No changes.

HAM AND CHEESE MUFFINS



Ham and Cheese Muffins image

Bursting with creamy melted cheese and ham, these big hearty muffins make a great stand-alone breakfast, or serve them with soup or salad for lunch.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 30m

Yield 12

Number Of Ingredients 6

2 eggs
3 cups Original Bisquick™ mix
1 cup milk
3 tablespoons vegetable oil
1 package (4 ounces) shredded Cheddar cheese (1 cup)
3/4 cup chopped fully cooked ham (1/4 pound)

Steps:

  • Heat oven to 400°F. Spray bottoms and sides of 12 regular-size muffin cups with cooking spray. (Spray will work better than greasing or using paper muffin liners.)
  • Beat eggs slightly in medium bowl with fork. Stir in Bisquick mix, milk and oil just until moistened. Stir in 3/4 cup of the cheese and the ham. Divide batter evenly among muffin cups. Sprinkle remaining 1/4 cup cheese evenly over tops of muffins.
  • Bake 18 to 20 minutes or until light golden brown. Immediately remove from pan. Serve warm. Wrap and refrigerate any remaining muffins.

Nutrition Facts : Calories 225, Carbohydrate 19 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 630 mg

EASY BROCCOLI, CHEESE AND HAM MUFFINS



Easy Broccoli, Cheese and Ham Muffins image

A great on-the-go breakfast!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 12

Number Of Ingredients 7

1 bag (12 oz) frozen broccoli & cheese sauce
1 1/2 cups Original Bisquick™ mix
1/2 cup milk
3 tablespoons vegetable oil
1 egg
1/2 cup diced cooked ham
1/2 cup shredded sharp Cheddar cheese (2 oz)

Steps:

  • Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.
  • Cook broccoli as directed on bag.
  • In large bowl, stir together Bisquick mix, milk, oil and egg. Stir in broccoli, ham and cheese just until well mixed. Spoon mixture evenly into muffin cups.
  • Bake 18 to 22 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.

Nutrition Facts : Calories 160, Carbohydrate 12 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Muffin, Sodium 400 mg, Sugar 2 g, TransFat 1/2 g

WEEKDAY HAM & CHEESE MUFFINS



Weekday Ham & Cheese Muffins image

This recipe came from a Stonyfield Farm Yogurt cookbook. The yogurt makes 'em moist, the ham and cheese makes 'em awesome. I've made these twice in the last week, my husband likes them so much. Prep time does not include time needed to cook ham if you use the country ham such as I did.

Provided by Kay D.

Categories     Quick Breads

Time 25m

Yield 12 serving(s)

Number Of Ingredients 10

2 cups unbleached all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 cup plain yogurt
1/2 cup butter, melted and cooled
2 eggs, beaten
1 1/4 cups shredded cheddar cheese
1/2 cup chopped cooked ham (I used country ham)
1 teaspoon dried basil

Steps:

  • Heat the oven to 400°F In a bowl, mix together the flour, sugar, baking powder and baking soda.
  • In a separate bowl, mix the yogurt, cooled butter and eggs.
  • Add the yogurt mixture to the flour mixture and mix just until combined.
  • Fold in the ham, cheese and basil.
  • Spoon into greased muffin cups and bake for 15 to 20 minutes, remembering to check after the first 15 minutes are up.

Nutrition Facts : Calories 247.7, Fat 14.2, SaturatedFat 8.4, Cholesterol 71.6, Sodium 413.8, Carbohydrate 21.5, Fiber 0.6, Sugar 5.3, Protein 8.4

HAM AND CHEESE MUFFINS



Ham and Cheese Muffins image

Serve these savory biscuitlike muffins for breakfast, at snack time or along with a hearty bowl of soup. -Doris Heath, Franklin, North Carolina

Provided by Taste of Home

Time 30m

Yield about 1 dozen.

Number Of Ingredients 6

2 cups self-rising flour
1/2 teaspoon baking soda
1 cup 2% milk
1/2 cup mayonnaise
1/2 cup finely chopped fully cooked ham
1/2 cup shredded cheddar cheese

Steps:

  • In a large bowl, combine flour and baking soda. Combine remaining ingredients; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 425° until toothpick inserted in center comes out clean, 16-18 minutes.

Nutrition Facts : Calories 172 calories, Fat 10g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 455mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.

HAM AND CHEESE MUFFINS



Ham and Cheese Muffins image

These are great for any meal, bake sales, food gifts, and get-togethers. This came from Quick Cooking magazine.

Provided by Nicole Brummett

Categories     Quick Breads

Time 38m

Yield 1 dozen

Number Of Ingredients 7

2 cups self-rising flour
1/2 teaspoon baking soda
1 cup milk
1/2 cup mayonnaise
1/2 cup finely chopped, fully cooked ham
1/2 cup shredded cheddar cheese
shredded cheese (optional)

Steps:

  • note: As a substitute for each cup of self-rising flour, place 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup.
  • Add enough all-purpose flour to equal 1 cup.
  • In a large bowl, combine flour and baking soda.
  • Combine remaining ingredients; stir into dry ingredients just until moistened.
  • Fill greased or paper-lined muffin cups two-thirds full.
  • Bake at 425 degrees for 16 to 18 minutes or until muffins test done.
  • Sprinkle with shredded cheese while still hot if desired.

Nutrition Facts : Calories 1371.8, Fat 34.1, SaturatedFat 19.2, Cholesterol 129.9, Sodium 5335.9, Carbohydrate 197.7, Fiber 6.8, Sugar 0.8, Protein 62.4

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