Description
These Leftover Ham and Cheese Breakfast Muffins are a delicious and easy way to use up leftover ham. Packed with protein and flavor, they’re perfect for a quick and satisfying breakfast or brunch.
Ingredients
Units
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- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 2 cups frozen hash brown potatoes, cubed (1 bag)
- 2 cups leftover ham, chopped
- 1/2 teaspoon ground pepper
- 6 large eggs
- 1/4 cup milk
- 1 tablespoon hot sauce (optional)
- 2 cups shredded cheddar cheese
Instructions
- Preheat and Prepare: Preheat oven to 375°F. Grease a 12-cup muffin pan with cooking spray.
- Sauté Vegetables and Ham: Heat olive oil in a skillet over medium heat. Add onion and cook until softened. Add bell peppers, hash brown potatoes, and pepper. Cook until potatoes start to brown. Add ham and cook until heated through. Let cool slightly.
- Combine Ingredients: In a bowl, whisk together eggs, milk, and hot sauce (if using). Pour over the ham mixture. Add cheese and stir to combine.
- Fill Muffin Cups: Fill each muffin cup with the mixture using an ice cream scoop.
- Bake: Bake for 25-30 minutes, or until set and golden brown.
- Cool: Let muffins cool in the pan for a few minutes before transferring to a cooling rack.
Notes
- Adjust salt as needed, depending on the saltiness of the ham.
- Grease the muffin pan well to prevent sticking.
- Let the ham mixture cool slightly before adding the egg mixture.
- Use an ice cream scoop for easy and even portioning.
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 130mg