Leftover Ham and Cheese Breakfast Muffins Recipe

These Leftover Ham and Cheese Breakfast Muffins are a delicious and savory way to use up leftover holiday ham! Packed with protein and flavor, these muffins are perfect for a quick and easy breakfast or brunch. They’re also great for meal prepping, as they can be made ahead of time and reheated for a grab-and-go meal.

Ingredients

• Olive oil: Used to sauté the vegetables and ham.
• Large onion: Chopped onion adds a sweet and savory flavor base.
• Red bell pepper: Chopped red bell pepper adds sweetness, color, and crunch.
• Green bell pepper: Chopped green bell pepper adds another layer of flavor and color.
• Frozen hash brown potatoes: Cubed hash brown potatoes add a crispy texture and a hearty element.
• Leftover ham: Chopped leftover ham adds a salty and savory flavor.
• Ground black pepper: Adds a touch of heat and depth of flavor.
• Large eggs: Beaten eggs bind the ingredients together and add richness.
• Milk: Adds moisture and helps to create a fluffy texture.
• Hot sauce: Optional, but adds a subtle kick of heat.
• Cheddar cheese: Shredded cheddar cheese adds a sharp and cheesy flavor.

How to Make Leftover Ham and Cheese Breakfast Muffins

Step 1: Sauté the Vegetables and Ham

1. Preheat the oven to 375°F and grease a 12-cup muffin pan with cooking spray.
2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 2 minutes, or until softened.
3. Add the chopped bell peppers, hash brown potatoes, and season with pepper. Stir everything together and cook for about 5 minutes, or until the potatoes start to brown.
4. Add the chopped ham and cook for another minute, or until heated through. Transfer the mixture to a large bowl and let it cool for about 5 minutes.

Step 2: Make the Egg Mixture

1. In a smaller bowl, whisk together the eggs, milk, and hot sauce (if using).

Step 3: Combine and Bake

1. Pour the egg mixture over the cooled ham and vegetable mixture. Add the shredded cheese and stir everything together until well combined.
2. Use an ice cream scoop to fill each muffin cup with the mixture, filling them almost to the top.
3. Bake the muffins in the preheated oven for 25-30 minutes, or until set and golden brown on top.
4. Let the muffins cool in the muffin pan for a few minutes before transferring them to a cooling rack to cool completely.

How to Serve

These Leftover Ham and Cheese Breakfast Muffins are delicious on their own or with:

• Ketchup: A classic pairing for savory breakfast muffins.
• Salsa: Adds a spicy kick and a fresh flavor.
• Fruit salad: A refreshing side dish that complements the savory muffins.
• Yogurt: A dollop of Greek yogurt adds extra protein and creaminess.

Make Ahead and Storage

Storing Leftovers

Store leftover breakfast muffins in an airtight container in the refrigerator for up to 3 days.

Freezing

You can freeze these muffins for up to 3 months. Place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer bag or container.

Reheating

Reheat leftover muffins in the oven at 350°F for about 10 minutes, or until heated through. You can also reheat them in the microwave for a quicker option, but the oven method will yield a better texture.

FAQs

1. Can I use a different type of cheese?

Yes, you can use any type of cheese you like, such as Monterey Jack, Swiss, or a blend of your favorites.

2. Can I add other vegetables to these muffins?

Absolutely! Feel free to add other vegetables, such as chopped mushrooms, spinach, or bell peppers.

3. Can I make these muffins without meat?

Yes, you can omit the ham or substitute it with a plant-based alternative, such as crumbled tofu or tempeh.

4. How can I make these muffins spicier?

Add more hot sauce to the egg mixture, or add a pinch of cayenne pepper or diced jalapeños to the ham and vegetable mixture.

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