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


Credit: Gina DeSimone

Recipe Summary test

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.