Easy Leftover Ham And Cheese Breakfast Muffins Recipe
Ready to transform your leftover ham into a delectable breakfast treat? Look no further than these scrumptious Ham and Cheese Breakfast Muffins that are sure to delight your taste buds! Not only are they perfect for those busy mornings when you need something quick and nutritious, but they also make a fantastic snack option. The beauty of this recipe is that it’s versatile and allows you to get creative. Feel free to toss in your favorite veggies, herbs, or even mix and match various types of cheese to make these muffins uniquely yours. In just a few easy steps, you’ll have a batch of warm and savory muffins bursting with protein and flavor. The best part is that these little gems are freezer-friendly, so you can always have them on hand for a satisfying meal or snack anytime you need it. With this scrumptious and simple recipe, you’ll soon find that making the most of your leftover ham has never been easier or more enjoyable.
Eggs – We’re using quite a few eggs today, 6 in total. If your eggs are on the smaller side feel free to add a 7th. Veggies – Onions and bell peppers. I used a red and green bell pepper today for lots of color and zing. Ham – This is the perfect way to use up leftover ham. Sometimes you just have to re-purpose last nights dinner, and this is a delicious way to do it! Potatoes – I wanted to keep this recipe nice and quick so I’m using a bag of frozen cubed hash browns today. They taste totally scrumptious and cut the preparation time in half. Milk – For some moisture, use whichever fat percentage you’d like. Cheese – Freshly shredded cheddar cheese to get some super melty cheese in every single bite. Hot sauce – Totally optional if you’re not a big fan of spice – but completely necessary for adding some great complexity to the breakfast muffins. Seasoning – Salt and pepper to taste.
Let me show you how to make these tasty leftover ham and cheese breakfast muffins. They’re super easy! First, preheat your oven to 375°F and give a 12-cup muffin pan a good spray with cooking spray to avoid sticking. Grab a large skillet and heat up some olive oil over medium heat. Toss in the chopped onion and let it cook for a couple of minutes until it gets a bit soft. Now, add the chopped bell peppers and hash browns to the skillet. Give it a sprinkle of pepper and stir everything together. Cook it for about 5 minutes, or until the potatoes start to get a little crispy. Throw in the chopped ham and cook it for just a minute to warm it up. Then, transfer the whole mixture to a big bowl and let it cool for a few minutes. In another bowl, whisk together the eggs, milk, and hot sauce. Pour this egg mix over the cooled ham and veggie mix. Add the shredded cheese and give it all a good stir. Now, use an ice cream scoop to fill each muffin cup with the mixture. You can fill them right to the top, and you should have enough for all 12 muffins. Pop the muffin pan in the oven and bake for 25 to 30 minutes. You’ll know they’re done when they’re set and have a nice golden color on top. After taking them out of the oven, let the muffins cool in the pan for a couple of minutes before transferring them to a cooling rack.
Storing Leftovers
You can store the cooked breakfast muffins in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the microwave or oven before serving.
Freezer
Allow them to cool completely, then place them in a freezer-safe container or zip-top bag. They can be stored in the freezer for up to 2-3 months. To reheat, thaw them in the refrigerator overnight and then warm them up in the microwave or oven.
Other Recipes Perfect For Leftover Ham
Leftover Ham and Cheese Penne Leftover Ham And Bean Soup Olive Ham and Cheese Loaf Ham and Cheese Pockets Leftover Pistachio Pesto Turkey Sandwich Hawaiian Ham and Cheese Stromboli Ham Salad
