Ham & Cheese Breakfast Muffins


These ham & cheese breakfast muffins are absolutely perfect for mornings where you’re on the go and don’t have time to sit down for breakfast. They’re quick to prepare and can be popped into the oven while you get ready.  Then, just grab one and go!

Don’t use ungreased paper cases to cook the muffins in, as they are a bit sticky when cooked.  It’s the yummy cheese…

Preparation time:  5 minutes
Cooking time: 25 minutes
Makes: 6 muffins


  • 2 eggs
  • 100 ml milk
  • salt & pepper for seasoning
  • 1 tsp wholegrain mustard
  • 5 slices wholemeal bread, chopped into 1″ squares
  • 100g grated cheddar
  • 2 slices ham, diced
  • 6 cherry tomatoes, halved

Preparation method

  1. Preheat oven to gas mark 4.
  2. Prepare muffin pan by greasing well, or if using silicone cases grease them well.
  3. Whisk the eggs & milk together in a large bowl.  Add salt, pepper & mustard and whisk again until well mixed.
  4. Add the bread, cheddar and ham to the bowl and mix well until all the ingredients are covered with the mixture.
  5. Spoon the mixture into the prepared cases, pouring over any liquid residue from bowl, and then pop 2 halves of a cherry tomato onto the top of each muffin.
  6. Bake for around 25 minutes in the oven until puffed up and golden.
  7. When ready, leave to cool on a wire rack for about 10 minutes, and then serve hot.

Tip: Use cooked bacon if you fancy it instead of the ham, or pop some onions in instead of the ham to make a vegetarian option!