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
📖 Recipe
Ham and Cheese Cornmeal Morning Muffins
Ingredients
- 1 ¼ cup unbleached flour
- ¾ cup cornmeal
- ¼ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk
- 2 large eggs
- â…“ cup corn oil
- 1 cup finely diced ham
- ½ cup shredded cheddar cheese
- ½ cup finely chopped chives or green onions
Instructions
- 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.
Notes
Muffins can be frozen for up to 3 months for quick reheating.
Nutrition
Shelby
These muffins look perfect! I love the inside texture and can't wait to give them a try. Grumpy can take these with him as a pack and go breakfast!
Nancy | The Bitter Side of Sweet
Such a great idea and definitely perfect for back to school!
Carlos At Spoonabilities
Oh.. guys... Those muffins will not last too long in my house; I don't have self-control over muffins. Those savory muffins look SO delicious!
Dan from Platter Talk
Too funny and absolutely no judgement coming from us! Thanks so much for the kind comment.
Petro Neagu
You guys make me so jealous. I just make some muffins (hopefully they'll be up on the blog one day) and they look like a disgrace next to yours. I need some of your magic, I guess. Can I borrow some, please 🙂
Dan from Platter Talk
We would love to "loan" you some!
Anna and Liz Recipes
Wow... these sound so good! who would have thought of turning something like this into muffins.
Genius!
Renee Paj
I love the idea of a savory breakfast muffin, Dan and this one looks just perfect! Pinning for later!
Patty Anderson
What a great idea this is.
Dan from Platter Talk
Thanks, Patty - we love these muffins!
Tara Noland
OMG, I love these, they are a must try for sure. Thanks for a great recipe!!
Dan from Platter Talk
Thank you, Tara!
Janelle Shank
They look amazing, and with school back in session such a great thing to whip up!
Dan from Platter Talk
Thanks for your comments, Janelle; I hope you give these a try!
Janette@culinaryginger
I'm not a sweet breakfast person so these muffins would be perfect for me. I can't wait to try them.
Dan from Platter Talk
Thanks, Janette. We found these to be great for any time of day!