These Ham and Cheese Muffins are great as you can make them ahead of time for breakfast, road trips, camping trips, etc. If you like to prepare your meals ahead of time then this one is for you.
This is the perfect muffin recipe if you have a bunch of leftover ham and are unsure what to use it for. Sure you can just eat the ham as-is but why when you can make something totally different with it?
Tips
If you don’t have any Bisquick on hand, you can make your own by combining 1 Cup All Purpose Flour, 1 1/2 teaspoons Baking Powder, 1/2 teaspoon Salt and 1 tablespoon melted unsalted butter (or vegetable oil).
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Gather your Ingredients
You will need the following ingredients to make this Ham and Cheese Muffins recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- Olive Oil – Use the best quality Olive Oil you can
- Yellow Onion – You can also use White Onion
- Cheddar Cheese – Mild or Sharp, use what you prefer
- Bisquick – Use the boxed stuff or make your own Bisquick mix
- Milk – This is needed for the Bisquick mix
- Eggs – A critical ingredient for the Bisquick mix
- Ham – Any diced leftover ham will work for this recipe
- Salt – A necessity in almost every recipe
How to Make Ham and Cheese Muffins
- Preheat the oven to 425°F. Lightly grease a muffin tin. Set aside.
- In a skillet, heat the olive oil. Add the onion and cook over low heat until softened. Set aside.
- In a mixing bowl, combine the cheese and bisquick, stir in the milk and eggs just until moistened.
- Fold in the ham, softened onion and salt.
- Fill each muffin cup 3/4 full of batter.
- Bake for 13 to 15 minutes, or until a toothpick comes out clean.
- Let the muffins cool for 5 minutes before removing them to a wire rack.
Printable Recipe Card
Ham and Cheese Muffins
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Ingredients
- 1 Tbsp Olive Oil, or butter
- ⅓ Cup Yellow Onion, finely chopped
- 8 oz Cheddar Cheese, shredded
- 1 ½ Cup Bisquick
- ½ Cup Milk
- 2 Eggs, beaten
- 1 Cup Ham, finely chopped
- 1 Tsp Salt
Instructions
- Preheat the oven to 425°F. Lightly grease a muffin tin. Set aside.
- In a skillet, heat the olive oil. Add the onion and cook over low heat until softened. Set aside.
- In a mixing bowl, combine the cheese and bisquick, stir in the milk and eggs just until moistened.
- Fold in the ham, softened onion and salt.
- Fill each muffin cup 3/4 full of batter.
- Bake for 13 to 15 minutes, or until a toothpick comes out clean.
- Let the muffins cool for 5 minutes before removing them to a wire rack.
Notes
These muffins were great hit at a school breakfast.