Breakfast Buddies: Savory Ham and Cheese Muffins

January 11, 2015

Lots of leftover ham in the fridge from the holidays? And you don't know what to do with them? Fret no more. Here's an idea - why don't you bake ham and cheese muffins today? Yeah? These muffins don't look much on the photos but I swear, these are the bomb!

We have a huge block of ham in the fridge and another block of ham in the freezer. There are only two of us in the apartment and we got a 9-lb ham for New Year's Eve, only because it was the smallest we saw at the grocery. We've been having ham almost everyday since then and honestly I needed something new to do with them. I remembered the Rebel Within savory muffin from Craftsman and Wolves and thought, hmmm, I should make a savory ham and cheese muffin. So I went online and voila! The Rebel Within is a sausage and cheese muffin with a hardboiled egg inside - this is not that kind of muffin though. This is just a simple ham and cheese concoction.

You can use whatever cheese you like when making these muffins but I used gruyere cheese. The cheese sort of just melted into the batter - you can't see it but you can definitely taste it in the muffins. If you want chunks of cheese in there, don't shred/grate all of the cheese and leave a few chunks to add to the batter. I also used unbleached whole wheat flour, which gave the muffins a brownish color. They say whole grains are healthier. I don't really know. Add more shredded cheese on the tops of the muffins to get a crunchy, cheesy crust.

I made these for breakfast/brunch. If you need to make more muffins, just double the ingredients. These are great with hardboiled eggs and some veggies. I actually prepared a packed lunch for M with two of these muffins, one hardboiled egg, and some oven-roasted broccoli florets. Yep. we're trying to eat healthier food not just because we've gained a few pounds over the holidays but also because our wedding is next month! Eeeep.

Savory Ham and Cheese Muffins Print Recipe
Recipe adapted from She Wears Many Hats, makes 8 muffins
  • 1 cup unbleached whole wheat flour - you can substitute all-purpose flour
  • 1/2 tbsp baking powder
  • 3/4 teaspoon salt
  • 1 tbsp sugar
  • 1/4 tsp ground black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 egg
  • 1/2 + 1/3 cup milk - I used organic, unsweetened soy milk
  • 2 1/2 tbsp olive oil or vegetable oil
  • 4 oz ham, diced (about 3/4 cup diced)
  • 2 oz cheese, shredded (about 3/4 cup shredded) - I used gruyere cheese
  • more shredded/grated cheese for sprinkling on top of the muffins
  1. Preheat oven to 350-degrees F. Prepare a muffin pan with cooking spray or grease with butter.
  2. In a large bowl, whisk together dry ingredients: flour, baking powder, salt, sugar, cayenne pepper, ground black pepper. Set aside.
  3. In a separate bowl whisk together milk, eggs, and oil.
  4. Add wet ingredients into dry and mix until just combined. Do not over mix.
  5. Stir in ham, and cheese until just incorporated.
  6. Fill each muffin cup with the batter approximately 3/4 full, and sprinkle the tops with grated cheese. The more the merrier. ;)
  7. Bake at 350-degrees F for 20-25 minutes, or until a cake tester or toothpick comes out clean. Let cool in the muffin pan for 5 minutes before transferring the muffins to a wire rack/plate. Serve immediately.

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