These mini Egg and Ham Breakfast Muffins are the perfect size for little hands. It’s easy to whip up a batch and you can get the kids to create their own by adding their own fillings.
Two muffin recipes in one week! This time though I’m going with a savoury recipe with these Egg and Ham Breakfast Muffins – they’re so easy and really quick to make.
I know with my own kids if I make an effort to make food look nice, or even just different to the norm, then they’re more likely to want to try it and eat it. Sometimes I think a whole omelette on a plate can look a little intimidating to children, but turn that omelette into mini muffins and it’s a whole different story. It means you can control portions for one – but the best bit is the kids can get involved by adding their own fillings directly to the muffin tin before pouring in the egg base.
For this recipe I threw in cheese and smoked ham but you can really add just about anything. I’m working on introducing vegetables to these and might try a bit of spinach or tomato in a future recipe. On this occasion though, ham and cheese really did the trick. Just a note – I cooked a batch without the cheese and they didn’t puff up quite as much but tasted just as good.
Make sure you grease the baking sheet really well with the butter so that they slide out, otherwise you’ll be wrestling with getting them out of the pan. You can make the Egg and Ham Breakfast Muffins ahead and store in the fridge, which I did. We had these for the following two days and they still tasted really good. These got a 10 out of 10 from the kids. And in terms of no fuss cooking, a 10 our of 10 from me too.
- 6 eggs, beaten
- Handful of grated cheddar
- Handful of smoked ham
- Pinch of salt
- Butter for greasing
- Preheat the oven to 180C/350F/Gas Mark 4
- Combine the eggs, ham and cheese and mix well.
- Grease the muffin tray
- Pour the batter into the muffin trays
- Bake for 20 to 25 minutes until the egg is cooked all the way through.