A week or so ago we were asked to come up with some Back to School ideas to help our readers and their kids make the transition from summer vacation mode to books and lunch pails. Scott took the request to heart and came across a dandy of a recipe that fits the bill perfectly.
These muffins are a snap to put together. What’s more, they contain all things breakfast: eggs, ham, cheese, and a pinch or so of aromatics that can be tailored to your individual tastes.
When Scott initially showed me the recipe I thought that it sounded fine, for a back to school idea. However, after my first bite I upgraded the recipe to fantastic and changed its suitability to any time.
We’ve touched upon ease and taste, both rank very high with these muffins, now let’s touch upon their ability to provide sustenance. It is right up there with the other qualities.
Hardy but not heavy, filled with a combination of protein and carbohydrates, it’s a veritable mini-meal that is great for mom, dad, or kid at any time of the day. What’s more, the batter can be prepared the night ahead and baked the next morning.
After they are baked, any (unlikely) leftovers can be wrapped and frozen for several weeks – perfect for a pop in the microwave and then a short stay on the breakfast table or drop in the lunch box.
I hope you will try these little breakfast miracles in muffin form; I think you will agree they can be enjoyed at any time of the day and during any time of the year. You will love these and your kids will too.
Enjoy your summer, while it lasts. -Dan
Other delicious breakfast recipes
Ham and Cheese Cornmeal Morning Muffins
- Pre-heat the oven to 375°.
- Spray a 12-cup muffin pan with non-stick spray.
- Using large mixing bowl and whisk, combine he flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In separate bowl, combine the milk, eggs, and oil, then pour the mixture into the dry ingredients and stir until blended.
- Fold in the ham, cheese and chives.
- Pour batter into muffin pan, evenly distributing among cups.
- Bake muffins about 20 minutes until tips are lightly browned.
- Allow to cool on wire rack for 5 minutes, then remove from pan to allow to cool completely.
Muffins can be frozen for up to 3 months for quick reheating.