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
Ingredient
1
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.
2
Cook the onion for 2 minutes to soften. Sprinkle pepper over chopped bell peppers and hash brown potatoes.
3
Stir everything together and simmer for 5 minutes to brown potatoes. Cook the ham for another minute until heated through.
4
Allow this mixture to cool for 5 minutes in a big bowl. Mix eggs, milk, and spicy sauce in a smaller bowl.
5
Pour over ham mixture. Mix in the shredded cheese. Use an ice cream scoop to fill muffin tins with egg and ham mixture.
6
Fill to the top for 12 muffins. Bake the muffins for 25–30 minutes in the preheated oven until firm and brown on top.
7
Let the muffins cool in the pan for two minutes before transferring to a cooling rack.