Ham & Veggie Breakfast Muffins.

I wanted to make something new for breakfast today. I get into a repetitive pattern with breakfast, potatoes, eggs and toast, biscuits and gravy….I wanted something new. I was thinking, something handheld, something quick, something that put it all in one place. Scones popped into my mind. So I set out on a search for breakfast scones and landed on muffins. I used the base recipe found here on The Comfort of Cooking.

The only thing I would change is to add some honey or agave to the mix before cooking. The muffins lacked some of the sweetness you would expect with a cornbread muffin. I also would not use the Bisquick again, but that is part of what made them so quick and easy. It is not that there is something wrong with Bisquick, I just don’t really use it anymore and that taste is not really fresh on my pallet. It just so happened that I had exactly the 2 cups this recipe called for on hand. That said, now it is gone, so if you see breakfast muffins from me again, they will likely just contain flour and baking powder as a replacement.

Back to the muffins. These were great and served their purpose well. I recommend a little butter on the hot muffin to add that little zing.


8 oz ham, chopped

1 t chili powder

1 t granulated garlic

1 t dried thyme

½ t freshly cracked black pepper

2 C Bisquick

1 C cornmeal

3 eggs

½ t granulated garlic

½ t dried oregano

½ t freshly cracked black pepper

1 t kosher salt

1 ¾ C milk (I used 1%)

¼ C red bell pepper, chopped

½  C mushrooms, chopped (you can use canned if you prefer)

1/4 C cilantro, finely chopped

2 scallions, chopped

1 ½ c cheddar cheese, shredded

Preheat oven to 375. Put muffin cups into two muffin trays and spray them with some non-stick cooking spray.

Mix ham, chili powder, 1 teaspoon garlic, thyme and 1/2 teaspoon pepper together and set aside. In large mixing bowl, mix Bisquick, corn meal (I would add about 1/4 c of honey here for sweetness), egg, 1/2 teaspoon garlic, oregano, 1/2 teaspoon pepper, salt and milk together with a whisk. Add remaining ingredients and ham and mix to combine. Fill muffin cups just to the top. Bake 15-19 minutes depending on how full the cups are. Use a toothpick to check for doneness, you want it to come out clean.


You might also like these Sausage & Mushroom Breakfast Muffins.

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Filed under Bread, Breakfast, Mexican Inspired

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