Ham and Cheese Muffins

ham and cheese muffins Lunch
Ham and Cheese Muffins
  • Prep 10 min
  • Total 30 min
  • Servings 12

Bursting with creamy melted cheese and ham, these big hearty muffins make a great stand-alone breakfast, or serve them with soup or salad for lunch.


  • 2 eggs
  • 3 cups (750 mL) Bisquick* mix
  • 1 cup (250 mL) milk
  • 3 tbsp (45 mL) vegetable oil
  • 1 cup (250 mL) shredded Cheddar cheese
  • 3/4 cup (175 mL) chopped fully cooked ham


  • 1
    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.)
  • 2
    Beat eggs slightly in medium bowl with fork. Stir in Bisquick mix, milk and oil just until moistened. Stir in 3/4 cup (175 mL) of the cheese and the ham. Divide batter evenly among muffin cups. Sprinkle remaining 1/4 cup (50 mL) cheese evenly over tops of muffins.
  • 3
    Bake 18 to 20 minutes or until light golden brown. Immediately remove from pan. Serve warm. Wrap and refrigerate any remaining muffins.

  • Planned-Overs: To reheat a muffin, microwave uncovered on High about 30 seconds or until hot.
  • Substitution: Want to pump up the flavour? Use sharp Cheddar cheese.

No nutrition information available for this recipe

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