Savory Ham and Cheese Muffins

Bites of ham, shreds of cheese, bits of green onion, all seasoned and held together in the perfect blanket of a savory muffin. I never knew a savory muffin could taste this good.

I'm always on the hunt for more breakfast ideas to prep and freeze for myself. I can never wake up any earlier to make myself anything "decent" for breakfast. So, I always have to rely on something that "Past Hannah" has prepared and placed in the freezer for me to heat up.

Currently, these Savory Ham and Cheese Muffins have been really hitting the spot. They are packed with protein and flavor, and they're so tender, moist, and not one bit dry.

Ingredients You'll Need:

- Flour: You can use All Purpose flour. To add a bit more protein and nutrition, you can do half All Purpose and half Whole Wheat flour. I typically do half sprouted spelt flour and half white spelt flour - as I bake almost solely with either gluten free flour or spelt flour.

- Shredded Cheese : I used a Colby Jack blend. Use whatever you prefer. You could try a vegan cheese if you'd like.

- Diced Ham : You can use any kind of fully cooked ham you have. I used sandwich meat ham, but leftover spiral sliced ham would be delicious. Along with Canadian Bacon and other sliced cooked hams.

- Green Onions : These add such a lovely flavor and a pop of fresh green color.

- Parsley: Either fresh or dried work, but fresh is preferable. If using fresh, use about 1/4 cup. If using dried, use about 1 tsp.

- Chives : Either fresh or dried work. I used dried chives - 1 tsp. If using fresh, I would use about 2 tsp.

- Salt & Baking Powder: For flavor & leavening.

- Ground Mustard : Extra flavor.

- Milk : This is our main liquid in the muffin batter, as most muffin recipes call for milk. I prefer using whole milk, but I am sure that Oat milk would work.

- Oil : I used vegetable oil, but you can use olive oil or avocado oil, or whatever you might have.

- Plain Yogurt or Plain Greek Yogurt : I've even used a plain cashew yogurt, and it worked great.

- Egg : For a binding agent, some extra protein, and to help keep our muffins from falling apart. For an egg free option, you could try using a flax egg or egg alternative - but I have not tried that for this recipe. So, proceed with caution.

Tips for Making Ham and Cheese Muffins:

- Spray your muffin liners! These muffins like to stick to the cupcake/muffin liners. So, if you are using them, be sure to spray the insides of the liners, too. If you're not, be sure to spray the muffin pan cavities really well before scooping the batter into each cup.

- Do not over mix! Especially if you're making standard muffins (muffins that aren't gluten free), be sure to not over mix your batter. The muffin will end up being dry, dense, and tough. Qualities that are never good when muffins are being described. Stir until all the ingredients are JUST incorporated - no more!

- Enjoy them warm! I personally think they're best when served warm. I know they would be delicious served with some melty garlic butter, too. It would be similar to a Red Lobster Cheddar Bay Biscuit.. just with a tad more protein. These muffins reheat very well, too. From frozen, they're just as delicious as they are straight from the oven.