Ham N Egg Muffins Recipes

Steps:

• Heat oven to 400°F. Spray bottoms and sides of 12 regular-size muffin cups with cooking spray. (Spray will work better than greasing or using paper muffin liners.)
• Beat eggs slightly in medium bowl with fork. Stir in Bisquick mix, milk and oil just until moistened. Stir in 3/4 cup of the cheese and the ham. Divide batter evenly among muffin cups. Sprinkle remaining 1/4 cup cheese evenly over tops of muffins.
• Bake 18 to 20 minutes or until light golden brown. Immediately remove from pan. Serve warm. Wrap and refrigerate any remaining muffins.

Steps:

• In a nonstick skillet, saute onion in butter until tender; set aside. In a bowl, combine cheese and biscuit mix. Stir in milk and egg just until moistened. Fold in ham and onion mixture., Coat muffin cups with cooking spray or use paper liners; fill three-fourths full. Bake at 425° for 13-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• Place English muffin halves on a baking sheet. Sprinkle with cheese. Bake at 350° for 3-4 minutes or until cheese is melted. , Meanwhile, in a small bowl, combine the sour cream, mayonnaise and lemon juice. Place ham and hard-boiled eggs on each muffin half; top with sour cream mixture. Sprinkle with paprika if desired. Bake 15 minutes longer or until heated through.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray or line with paper liners.
• Combine eggs, spinach, red bell pepper, ham, egg whites, feta cheese, water, salt, and pepper in a large bowl. Ladle egg mixture into the prepared muffin cups.
• Bake in the preheated oven until set in the middle, 20 to 25 minutes.

Steps:

• Place eggs in single layer in large saucepan or Dutch oven; add enough cold water to cover eggs by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Peel eggs; cut eggs into quarters. Set aside.
• In medium saucepan, prepare sauce mix with milk and butter as directed on package. Stir in quartered hard-cooked eggs, lemon juice, dill and pepper. Cook and stir 2 to 3 minutes or until thoroughly heated.
• Place ham on microwave-safe plate; cover loosely with microwave-safe plastic wrap. Microwave on Medium for 2 to 3 minutes or until thoroughly heated.
• Place 2 muffin halves on each serving plate. Arrange ham slices on muffins. Spoon egg mixture over ham.

Steps:

• Spray a 6 hole muffin tin with olive oil or canola oil.
• Line each muffin hole with a slice of ham and then break an egg into each hole. Add salt and pepper to taste, then top with a teaspoon of cream.
• Add a sprinkle of parmesan cheese then the chopped parsley.
• Put into the top of a preheated oven at 175 degrees Celsius, or 350 degrees Fahrenheit, for approximately 7 to 8 minutes until egg is cooked.
• Serve with sour dough bread toast.

Steps:

• Preheat oven to 375° and lightly grease 12 muffin cups.
• Sauté onion in butter until soft.
• In a bowl, combine flour, baking powder, salt, pepper and garlic powder.
• In another bowl, combine eggs, milk and mustard. Add the sautéed onion, ham and cheese.
• Stir the wet mixture into the dry mixture just until moistened, don't over stir!
• Spoon batter into prepared muffin pans and bake in preheated oven for 25-30 minutes. Enjoy!