Contributed By: jacie29
The Associated Press
Breakfast may be the most important meal of the day, but is also can be one of the hardest to do right. An easy solution is to bake a batch of all-in-one breakfast muffins during the weekend. These butter milk-based savoury ham-and-cheese breakfast muffins are loaded with hunger-fighting protein. They're inexpensive to boot, making them much better bet than costly coffee shop pastries. These muffins stay fresh in the refigerator for three days or can be sealted in plastic wrap and frozen for up to two months.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Pork
Egg & Cheese
Actual Cooking Time: 15 to 30 minutes
Number of Servings: More than 10
Origin: American
Special Features: Kids can help make it
Meal Type: Breakfast & Brunch
Snack
Ingredients
3 cups All-purpose flour
1 cup Multi-grain flour
1 tbsp Baking powder
1/2 tsp Baking soda
1/2 tsp Pepper
1/4 tsp Salt
1/8 tsp Cayenne pepper
2 Large eggs
1 1/3 cup Buttermilk
2 tbsp Oil
3 tbsp Butter, melted
1 cup Diced ham
1 cup Grated cheese
1/2 cup Diced red bell pepper
Preparation
Heat oven to 400F. Coat a 12 cup muffin pan with cooking spray or line it with muffin cups. In a large bowl, whisk together flour, baking powder, baking soda, pepper, salt and cayenne pepper.
In a medium bowl, whisk together eggs, buttermilk, oil and butter. Stir in scallions, ham, cheese and bell pepper. Add wet ingredients to dry and use a rubber spatula to mix until just moistened. Scoop batter into prepared pan (the cups will be very full).
Bake muffins until tops are browned, 20 to 25 minutes. Let muffins cool in pan for 15 minutes, then loosen edges with a knife and transfer muffins to a cooling rack. Serve warm. To store, individually wrap muffins in plastic and refrigerate for up to 3 days or freeze for up to a month. To reheat, remove plastic wrap, cover muffin in a paper towel and microwave on high for 30 to 60 seconds. Makes 12 servings.
Cook's Notes
Nutrition Information