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.