Even though I like starting my days early, I still like having something savory for breakfast everyday, which is why I try to come up with simple food that keeps for a while. That way, I can make a whole week's supply on Sundays and not have to worry about what to eat all week! I recently made some Ham and Cheese muffins tweaking the basic recipe from my Bacon Courgette muffins.
Since I don't own muffin pans, I use these cupcake pans instead, and I usually end up eating two for breakfast each day. If I have leftover spinach dip or herb butter, I slather some on top of the "muffins" to add another flavor (and some greens!) I store them in my trusty cupcake-shaped cookie jar to keep them moist, and they keep for about one week.
Ham and Cheese Breakfast "Muffins"
makes 12 "muffins" (cupcake=sized)
1.25 c all purpose flour
1.5 tsp baking powder
1 tsp baking soda
1 tsp salt
.25 c melted butter
1 beaten egg
1 c milk
1.5 c shredded cheese (I like using a combination of what's on hand. Cheddar, mozzarella, havarti, and gouda are all so good
3/4 c to 1 c of diced ham
1. Preheat oven to 350F. Line the cupcake pan with cupcake liners or parchment paper.
2. Mix the flour, baking powder, baking soda, and salt.
3. Make a well in the middle and pour in the butter, egg, and milk. Mix until combined, and then add the cheese and ham.
4. Pour into the cupcake tin and bake for 30 minutes until the tops are golden brown. Cool on a wire rack before serving.