When you hear breakfast muffins, you probably think English muffins, right? Not with the recipe below! We actually make savory muffins (wrapper and all) in this recipe. The result is nothing short of phenomenal. They're filled with all your favorite breakfast ingredients but they're portable enough to eat on-the-go.
I love using a box of Jiffy cornbread mix for this recipe. It's not only quick and easy, but it also adds a subtle sweetness to these delicious muffins. I thought that these 12 muffins would last all week long, but we gobbled them up within days. I guess I'll have to make a double batch if I want extras for the freezer!
The best ham, egg, and cheese breakfast muffins
4 large eggs, divided
1/2 cup + 2 tablespoons Colby Jack cheese
1 1/2 cups diced ham
1 (8.5 ounce) package Jiffy corn bread mix
1/2 cup whole milk
3 tablespoons butter, melted
Preheat the oven to 400 degrees F. Place paper cup liners in a muffin pan and set aside.
In a small bowl, whisk 3 of the eggs until they are well combined.
Preheat a small nonstick skillet and scramble the eggs until they are just scrambled.
Remove the eggs from the heat and add the 1/2 cup of cheese and diced ham. Mix well and set aside.
In a large bowl, combine the cornbread mix, remaining egg, milk, and melted butter. Stir until the mixture just comes together (there may be some lumps remaining).
Fold in the egg mixture, being careful not to overmix.
Place the muffin mix into the muffin cups until they are 2/3 full. Top each muffin with the remaining cheese.
Bake for 15 minutes, until the muffins are golden brown and the cheese is melted.
Store in the refrigerator until ready to eat. They can be reheated in the microwave.