Ham Breakfast Muffins
These were very easy to make. I used an 8.5 ounce box of Jiffy Corn Bread mix. For me, it made 8 decent sized muffins. Eaten alone, these muffins are just okay. If you have them as a side dish with eggs or make a crumbly breakfast sandwich with them, they become more special. For kicks, I added about 1/3 cup of shredded Cheddar cheese to mix. I also used regular chopped onion instead of green onion. Bottom Line: They were okay. Not the greatest. For a better muffin tin breakfast experience, I recommend trying Spinach And Cheddar Muffin Frittatas, Scrambled Egg Muffins or Bacon Breakfast Cups. (The recipe on this page was submitted in 2007. It was tested and photographed in November 2014.)
- 1 box cornbread muffin mix
1 large egg
1/3 cup milk
1 Tablespoon oil or melted and cooled butter
3 Tablespoons green onions - chopped
1 cup cooked chopped ham or 1 can Hormel cooked ham
1/8 teaspoon dry mustard
How To Make Ham Breakfast Muffins
Mix cornbread mix and dry mustard. Set aside. Mix egg, oil and milk together; add to dry mixture and stir just until moistened. Stir in the ham and onion.
Pour into greased muffin tin and bake at 400 degrees for 17 to 20 minutes.
Makes nine muffins.
If you find your savory muffins are browning too fast, cover the muffin tin loosely with aluminum foil and continue baking until a toothpick inserted into the center of a muffin comes out clean.
For variation, you could replace the ham in this recipe with 1 cup of cooked and crumbed sausage or 10 strips of cooked and crumbled bacon.
The muffins seen here took exactly 18 minutes to bake.
This recipe by Georgian Davis took first place in the 2003 University of Buffalo 'Kneading the Dough' baking contest (breads, muffins & pastries).
Mr Breakfast would like to thank Mr Breakfast for this recipe.
Recipe number 2143. Submitted 9/10/2007.