Ham and Cheese Breakfast Muffins
Gluten Free Living – 2016
Ham and Cheese Breakfast Muffins are so wonderful. Because this recipe makes 24 muffins, you can make up a batch and then heat them up for breakfast on the go for the rest of the week! These delectable muffins start with cheesy potato crusts. After the crusts are baked, the ham, egg and cheese mixture is added. My muffins included three kinds of bell peppers and they were seasoned with thyme, parsley, salt and pepper. I thought Ham and Cheese Breakfast Muffins turned out incredibly delicious.
Follow Me On Instagram!
I based these muffins off of my Breakfast Muffins recipe. Instead of bacon as the meat, I switched it out for ham. I also increased the seasonings. These muffins are savory, hearty, filling and completely satisfying. One or two of them will have you completely filled up!
I made a batch of these breakfast muffins a few weeks ago and, because there’s only two of us (and the recipe makes 24), we served these muffins for breakfast for several days. It was so easy. They taste great heated up in the microwave. Serve with fruit and you have a delicious gluten free breakfast.
If you’re looking for a great item for a holiday or country breakfast or brunch menu, give Ham and Cheese Breakfast Muffins a go. They’re seasoned to perfection and if you like a ham and egg breakfast, these muffins are something special.
This lovely recipe is featured at All Free Casserole Recipes here.
Ham and Cheese Breakfast Muffins are so incredibly good.
These muffins are great to heat up for breakfasts on the run.
Every bite of Ham and Cheese Breakfast Muffins is so hearty and filling.
Here’s what I did.
I used these ingredients.
Place hash browns in a bowl. Add salt, pepper, an egg and olive oil.
Add shredded sharp cheddar cheese.
Stir to combine.
Spray 24 muffin tins with cooking spray. Divide potato mixture between the 24 tins.
Bake at 400 for about 15 minutes until potatoes are crispy.
Meanwhile, make egg mixture. Whisk eggs.
Add ham, cheese, bell peppers, seasonings and half-and-half cream.
Stir to combine.
Divide egg mixture between 24 muffin tins.
Bake at 400 an additional 15 minutes or until custard is set.
The seasonings and bell peppers add a delicious savory flavor to these muffins.
Ham and Cheese Breakfast Muffins are a scrumptious treat that’s great for holiday breakfasts.
Here’s the recipe.
HAM AND CHEESE BREAKFAST MUFFINS
(Recipe inspired from my Breakfast Muffins recipe)
Ham and Cheese Breakfast Muffins
Equipment
- 2 24-tin regular muffin pans
- 2 large mixing bowls
- 1 wooden spoon
- 1 whisk
- measuring cups
- measuring spoons
- 1 sharp knife to cut vegetables
Ingredients
- 20 oz. bag refrigerated Simply Potatoes shredded hash browns
- 1 tbsp. olive oil
- 1 tsp. sea salt
- 1/2 tsp. ground black pepper
- 2 cups sharp cheddar cheese shredded, divided use
- 16 oz. pkg. diced ham
- 9 large eggs divided use
- 1/2 cup red bell pepper diced
- 1/2 cup orange bell pepper diced
- 1/2 cup yellow bell pepper diced
- 1 tbsp. fresh parsley or 1 tsp. dried parsley
- 1 tbsp. fresh thyme or 1 tsp. dried thyme
- 1/2 cup half-and-half
Instructions
- Preheat oven to 400°.
- Spray 24 muffin tins with cooking spray.
- Combine one egg with hash browns, olive oil, 1 cup cheese and half each of the salt and pepper.
- Divide mixture evenly between 24 muffin tins and press down.
- Sprinkle each with parsley.
- Bake at 400° about 10-15 minutes or until potatoes are crispy.
- Meanwhile, whisk remaining 8 eggs in a large mixing bowl.
- Add remaining 1 cup cheese, remaining salt and pepper, ham, red, yellow and orange bell peppers, 1 tsp. fresh thyme, 1 tsp. fresh parsley and half-and-half.
- Stir to combine.
- Pour egg-ham mixture evenly over each potato muffin crust.
- Sprinkle with additional salt, pepper, thyme and parsley, if desired.
- Bake an additional 10-15 minutes or until eggs are cooked through.
- Allow muffins to cool in muffin tins about 5 minutes before removing.
- Serve hot or lukewarm.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- 20-oz. bag refrigerated Simply Potatoes shredded hash browns
- 1 tbsp. olive oil
- 1 tsp. sea salt
- ½ tsp. ground black pepper
- 2 cups shredded cheddar cheese, divided use
- 16-oz. pkg. Farmland diced ham
- 9 large eggs, divided use
- ½ cup red bell pepper, diced
- ½ cup orange bell pepper, diced
- ½ cup yellow bell pepper, diced
- fresh or dried parsley
- fresh or dried thyme
- ½ cup half-and-half
- Preheat oven to 400°.
- Spray 24 muffin tins with cooking spray.
- Combine one egg with hash browns, olive oil, 1 cup cheese and half each of the salt and pepper.
- Divide mixture evenly between 24 muffin tins and press down.
- Sprinkle each with parsley.
- Bake at 400° about 10-15 minutes or until potatoes are crispy.
- Meanwhile, whisk remaining 8 eggs in a large mixing bowl.
- Add remaining 1 cup cheese, remaining salt and pepper, ham, red, yellow and orange bell peppers, 1 tsp. fresh thyme, 1 tsp. fresh parsley and half-and-half.
- Stir to combine.
- Pour egg-bacon mixture evenly over each potato muffin crust.
- Sprinkle with additional salt, pepper, thyme and parsley, if desired.
- Bake an additional 10-15 minutes or until eggs are cooked through.
- Allow muffins to cool in muffin tins about 5 minutes before removing.
- Serve hot or lukewarm.
Ham and Cheese Breakfast Muffins are gluten free.
These muffins are quite substantial. You’ll be completely full after a couple of these.
Time to make these today!
You may also enjoy these delicious recipes!
Butternut Squash Breakfast Muffins
Spinach Artichoke Breakfast Muffins
Tomato Mushroom Breakfast Muffins
Sausage and Cheese Breakfast Muffins
Ham and Cheese Breakfast Muffins
Equipment
- 2 24-tin regular muffin pans
- 2 large mixing bowls
- 1 wooden spoon
- 1 whisk
- measuring cups
- measuring spoons
- 1 sharp knife to cut vegetables
Ingredients
- 20 oz. bag refrigerated Simply Potatoes shredded hash browns
- 1 tbsp. olive oil
- 1 tsp. sea salt
- 1/2 tsp. ground black pepper
- 2 cups sharp cheddar cheese shredded, divided use
- 16 oz. pkg. diced ham
- 9 large eggs divided use
- 1/2 cup red bell pepper diced
- 1/2 cup orange bell pepper diced
- 1/2 cup yellow bell pepper diced
- 1 tbsp. fresh parsley or 1 tsp. dried parsley
- 1 tbsp. fresh thyme or 1 tsp. dried thyme
- 1/2 cup half-and-half
Instructions
- Preheat oven to 400°.
- Spray 24 muffin tins with cooking spray.
- Combine one egg with hash browns, olive oil, 1 cup cheese and half each of the salt and pepper.
- Divide mixture evenly between 24 muffin tins and press down.
- Sprinkle each with parsley.
- Bake at 400° about 10-15 minutes or until potatoes are crispy.
- Meanwhile, whisk remaining 8 eggs in a large mixing bowl.
- Add remaining 1 cup cheese, remaining salt and pepper, ham, red, yellow and orange bell peppers, 1 tsp. fresh thyme, 1 tsp. fresh parsley and half-and-half.
- Stir to combine.
- Pour egg-ham mixture evenly over each potato muffin crust.
- Sprinkle with additional salt, pepper, thyme and parsley, if desired.
- Bake an additional 10-15 minutes or until eggs are cooked through.
- Allow muffins to cool in muffin tins about 5 minutes before removing.
- Serve hot or lukewarm.
9 Comments
Valerie
May 26, 2019 at 8:14 pm
Hubby and I just made these wonderful ham and cheese muffins. I can’t do much in the kitchen since my stroke, so most of the work was done by my not-so-enthusiastic non-cooking partner. The muffins turned out perfectly, even without removing extra moisture from the frozen hash browns. Can’t wait to try the spinach and artichoke muffins! BTW, hubby loved the muffins! Yum!
Teresa
May 27, 2019 at 6:32 am
Thanks so much, Valerie. So glad you both enjoyed the muffins. The Butternut Squash and the Tomato Mushroom Muffins are also delicious. Enjoy.
Hope
March 27, 2019 at 5:15 pm
Terry,
Can’t wait to prepare & cook these for quickie breakfast/lunch for hubby at work… they sound nutritious, look delicious and I am sure, they taste yummy!! He just needs to pop in microwave for 15-20 Seconds, right?
Teresa
March 28, 2019 at 6:39 am
Hi Hope. Yes, 15-20 seconds if refrigerated. If frozen it will probably take between 30-45 seconds. Enjoy.
Healthy Gluten Free Strawberry Banana Muffins – Can't Stay Out of the Kitchen
May 16, 2016 at 10:20 am
[…] Healthy Gluten Free Strawberry Banana Muffins are lovely with fresh strawberries and Ham and Cheese Breakfast Muffins. […]
Kim @ The Baking ChocolaTess
February 26, 2016 at 11:43 am
Looks way yummy! Thanks Teresa! Pinned!
Teresa
February 26, 2016 at 8:34 pm
Thanks, Kim. These are fabulous for special occasion breakfasts or to make and have on your way to work for breakfast because they heat up so easily! Enjoy.
Shari Kelley
February 26, 2016 at 10:37 am
I love how colorful these are, Teresa! The taste must be wonderful with the bell pepper and ham. Pinning these to try!
Teresa
February 26, 2016 at 8:35 pm
I think you’ll love these, Shari. I seasoned them with thyme and parsley which really added great flavor. They’re great to heat up for leftovers, too.