Outmaneuver your morning fast-food cravings with these savory grab-and-go breakfast muffins. Leftover ham comes to the rescue with day-sustaining protein; equal parts cornmeal and flour yield a not-so-bready muffin with a perfect tender crumb. Make a batch of these on the weekend and save the leftovers for breakfast all week long.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com


Gina DeSimone

Recipe Summary

15 mins
45 mins
Serves 12 (serving size: 1 muffin)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Cut 3 cheese slices into 4 squares each (12 total squares). Chop remaining 5 cheese slices; set aside.

  • Whisk together flour, cornmeal, baking powder, sugar, salt, and pepper in a large bowl. Whisk together buttermilk, melted butter, and eggs in a second large bowl until smooth. Add flour mixture to buttermilk mixture, stirring until just combined. Stir in chopped cheese, 1 cup ham, and 1/2 cup scallions.

  • Coat a 12-cup muffin pan with cooking spray. Spoon 1/2 cup batter into each muffin cup. Bake until muffins rise and appear dry on top, 10 to 12 minutes.

  • Place 1 cheese square on each muffin, and top evenly with remaining 1/2 cup shredded ham. Bake until a toothpick inserted comes out with moist crumbs, 8 to 10 minutes. Sprinkle muffins with remaining 1 tablespoon scallions. Let cool in pan on a cooling rack 10 minutes before removing muffins, using a butter knife to loosen edges from pan.

Nutrition Facts

313 calories; fat 13g; saturated fat 7g; protein 13g; carbohydrates 37g; fiber 2g; sugars 5g; added sugar 2g; sodium 598mg; calcium 0 25% DV; potassium 0 4% DV.