Ham and Cheese Breakfast Muffins

From the 2009 Milk Calendar
  Course Main Dishes
Prep. Time 15 mins
Cooking Time 25 mins
Yields 12 muffins
4 eggs
3/4 cup (175 ml) Milk
1 tbsp (15 ml) honey mustard
1/4 tsp (1 ml) each, salt
Pepper
5 cups (1.25 l) cubed whole grain bread (about 5 slices)
1 cup (112 g) shredded Canadian Cheddar, Swiss or Colby cheese
1/2 cup (75 g) diced deli ham
12 cherry or grape tomatoes, cut in half lengthwise


Instructions Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with nonstick parchment or silicone liners, or butter generously.

In a large bowl, whisk together eggs, Milk, mustard, salt and pepper. Stir in bread, cheese and ham until evenly coated with egg mixture. Spoon into prepared muffin pan, pressing gently and drizzling with any liquid left in bowl. Press 2 tomato halves, cut side up, on top of each muffin.
Bake for about 25 min or until golden and puffed and a knife inserted into the centre comes out clean. Let cool in pan on a rack for 10 min. Remove from pan by running a rubber spatula around edge. Serve hot.


Tips Muffins can be cooled, wrapped and refrigerated for up to 2 days or frozen for up to 2 months. Reheat in microwave on Medium (50%) power for 1 to 2 min.