Leftover Ham and Cheese Breakfast Muffin RecipLearn under Expert Guide 

Leftover Ham and Cheese Breakfast Muffins are a delicious and easy way to use leftover ham. These delicious, protein-packed muffins with ham, cheese, and tons of veggies are excellent for hectic mornings.  

– 2 tablespoons olive oil – 1 large onion  – 1 medium red bell pepper – 1 medium green bell pepper – 2 cups frozen hash brown potatoes  – 2 cups leftover ham – ½ teaspoon pepper – 6 large egg – ¼ cup milk – 1 tablespoon hot sauce  – 2 cups cheddar cheese



Pre-heat the oven to 375℉. Prepare a 12-cup muffin pan with cooking spray. Cook olive oil in a large skillet on medium heat.  


Cook the onion for 2 minutes to soften. Sprinkle pepper over chopped bell peppers and hash brown potatoes.  


Stir everything together and simmer for 5 minutes to brown potatoes. Cook the ham for another minute until heated through.  


Allow this mixture to cool for 5 minutes in a big bowl. Mix eggs, milk, and spicy sauce in a smaller bowl.  


Pour over ham mixture. Mix in the shredded cheese. Use an ice cream scoop to fill muffin tins with egg and ham mixture.  


Fill to the top for 12 muffins. Bake the muffins for 25–30 minutes in the preheated oven until firm and brown on top.  


Let the muffins cool in the pan for two minutes before transferring to a cooling rack.  

Easy Vegetable Beef Soup Recipe 

Also See