Ham & Cheese Breakfast Muffins

This recipe comes from the 2009 Milk Calendar. It is one of my favourites to make when serving brunch, throwing together a quick lunch for company, or even for dinner during a busy week. They are super easy to make, and VERY tasty. Plus, they are pretty healthy, by my standards. Enjoy!

Ham & Cheese Breakfast Muffins

• 4 eggs
• 3/4 cup (175 mL) Milk
• 1 tbsp (15 mL) honey mustard
• 1/4 tsp (1 mL) each, salt and pepper
• 5 cups (1.25 L) cubed whole grain bread (about 5 slices)
• 1 cup (250 mL) shredded Canadian Cheddar, Swiss or Colby cheese
• 1/2 cup (125 mL) diced (deli) ham
• 12 cherry or grape tomatoes, cut in half lengthwise

Instructions

1. Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with nonstick parchment or silicone liners, or butter generously.
2. In a large bowl, whisk together eggs, Milk, mustard, salt and pepper. Stir in bread, cheese and ham until evenly coated with egg mixture. Spoon into prepared muffin pan, pressing gently and drizzling with any liquid left in bowl. Press 2 tomato halves, cut side up, on top of each muffin.
3. Bake for about 25 min or until golden and puffed and a knife inserted into the centre comes out clean. Let cool in pan on a rack for 10 min. Remove from pan by running a rubber spatula around edge. Serve hot.