Cheddar n Ham Breakfast Muffins
Cheddar cheese and ham. Such a classic breakfast combination, but this time in a whole new format! Add a few sauteed onions, a hint of sage and a pinch of black pepper and you have a wonderful tasty and filling treat. They are kid friendly AND they'd be great to send with your hunters for a weekend at the cabin!
Oven: 400 degrees. Bake for 20 minutes. Grease a muffin pan
Servings: 10 Muffins
Ingredients
Dry Ingredients
- 1-3/4 Cup AP flour
- 1/4 Cup sugar
- 2-1/2 Tsp Baking Powder
- 3/4 Tsp Salt
- 1 Tsp rubbed Sage NOT "ground sage." if using ground sage reduce amount to 1/2
- 1/8 Tsp Black Pepper
Wet Ingredients
- 3/4 Cup Milk
- 1/3 Cup vegetable oil I use Canola
- 1 Large Egg
Additions
- 2 TLSP onion minced
- 1 TLSP Butter
- 1/2 Cup Ham finely chopped
- 1/2 Cup Shredded Cheddar Cheese
- 2 TLSP additional Cheddar Cheese for topping the Muffins
Instructions
Dry Ingredients
- Preheat oven to 400 degrees. Mince the onion and chop the ham. Set ham aside for a minute. Melt butter in a small pan, add the onion and saute until translucent but not brown. Remove from heat and let cool. Meanwhile........... Combine the Flour, Sugar,Baking Powder, Salt, Sage and Pepper in a medium sized mixing bowl.
- I love ham! Doesn't it look good?
Wet Ingredients
- In another medium sized bowl, whisk the egg with a fork, then add the oil and milk and whisk until combined. Stir the wet ingredients and the cooked onion into the dry ingredients using a rubber spatula or a wooden spoon. Stir JUST UNTIL COMBINED. Don't over stir.
Additions
- Gently fold in the 1/2 Cup Cheddar Cheese and the Ham until incorporated.
Finishing Touches
- Fill the greased Muffin pan 3/4 full. You should enough for 10 good sized Muffins. Top each Muffin with a little extra Cheddar Cheese.
Bake
- Bake at 400 Degrees for 20 minutes until deliciously golden brown. Remove from the oven and set pan to cool on a wire rack for 5 minutes. Remove muffins from the pan. Serve warm with butter and enjoy!
