Ham Cheese And Mushroom Breakfast Muffins Recipes

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HAM AND CHEESE BREAKFAST MUFFINS



Ham and Cheese Breakfast Muffins image

These savory muffins are perfect for breakfast or brunch, or served as a compliment to soups and stews.

Provided by Amy Johnson

Categories     Appetizers

Time 45m

Number Of Ingredients 12

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)

Steps:

  • 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 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.

MUSHROOM MUFFINS



Mushroom muffins image

A slightly modified recipe from 'More muffin magic', a lovely little book that a friend of mine brought me a few years ago from Australia; I made them this morning for my mom, who's in bed for a bad flu, and though she hasn't eaten much these days, she had three of these in a row...

Provided by AdriMicina

Categories     Quick Breads

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 cup finely chopped mushroom
1/2 cup finely diced ham
2 eggs, slightly beaten
1/4 cup sunflower oil
1/2 cup milk
1/4 cup grated parmesan cheese
2 tablespoons chopped parsley
1 tablespoon chopped thyme
2 cups self raising flour
1/2 teaspoon baking powder

Steps:

  • Preheat oven 200°C, line muffin pans with paper cases or grease them.
  • Mix eggs, oil, milk, parmesan, parsley and thyme.
  • Add mushrooms and ham and mix thoroughly.
  • Add flour and baking powder and mix just until combined, do not overmix.
  • Place in prepared pans and bake 15/20 minutes or until skewer inserted in the center comes out clean.
  • Remove from pans immediately and let them cool on a rack.
  • Variations:if you like a stronger mushroom flavour you can add 1/4 cup dried mushrooms soaked in hot water until tender and chopped- You can substitute diced bacon for the ham- You can add 1/2 cup chopped walnuts- Can be made cholesterol free by omitting egg yolks and using only whites+ using skimmed milk instead of full fat+ omitting the cheese.
  • Serve these muffins with soups, beef or chicken meals,and salads.

Nutrition Facts : Calories 184.8, Fat 8.3, SaturatedFat 1.9, Cholesterol 49.9, Sodium 183.8, Carbohydrate 20.2, Fiber 0.8, Sugar 0.3, Protein 7

SAVORY HAM AND CHEESE BREAKFAST MUFFINS



Savory Ham and Cheese Breakfast Muffins image

These savory muffins are great for a quick breakfast, brunch or as a side with soup or a salad. They freeze well, I pop one in the microwave for 1 minute and have a quick breakfast on the go.

Provided by PsychRN

Categories     Breakfast

Time 40m

Yield 18 muffins

Number Of Ingredients 12

2 cups white whole wheat flour (or may substitute all purpose flour)
1 tablespoon baking powder
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 cups buttermilk
2 eggs
1/3 olive oil
8 ounces ham, diced
8 ounces monterey jack cheese, grated

Steps:

  • Prepare muffin pans with baking spray. I use 2 pans that hold 12 muffins each. This recipe yields approximately 18 muffins.
  • Preheat oven to 350 degrees.
  • In a large bowl, whisk together dry ingredients: flour, baking powder, salt, sugar, garlic powder,cayenne pepper, salt and pepper. Set aside.
  • In a seperate bowl whisk together buttermilk, eggs and oil.
  • Add wet ingredients to dry and combine. Do not over mix.
  • Stir in ham and cheese until incorporated.
  • Distribute batter evenly into muffin cups. Bake at 350 degrees for 30 minutes or until a toothpick come out clean when tested.

Nutrition Facts : Calories 137.2, Fat 5.8, SaturatedFat 3.1, Cholesterol 40, Sodium 420.2, Carbohydrate 12.5, Fiber 1.5, Sugar 2.6, Protein 9.3

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