Savory Breakfast Muffins

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Yields
12
Directions
- Heat oven to 400 °F. Grease a muffin pan.
- In a large bowl, beat eggs with milk. Add in biscuit mix, dry parsley and minced onion. Mix just until moistened. Do not over mix or muffins will be tough.
- Fold in 1/2 <strong>cup </strong>of the cheese and all the diced ham.
- Divide batter evenly among 12 muffin cups. Sprinkle remaining ½ cup cheese evenly over tops of muffins.
- Bake for 18-20 minutes or until light golden brown. Immediately remove from pan. Serve warm.
- Store any remaining muffins in airtight container in refrigerator. To reheat muffin, wrap in a paper towel ad microwave for 30 to 60 seconds.
Ingredients
- 1 cup Coburn Farms 2% Milk
- 2 Good Nature Egg
- 2 tbsp Medeiros Vegetable Oil
- 2 cups Ginger Evans Biscuit and Baking Mix
- 1 tsp Marcum Dry Parsley
- 1 tbsp Marcum Dry Minced Onion
- 1 cup Farmington Ham, chopped into very small pieces (Substitute: 1 cup cooked Ground Mild Sausage)
- 1 cup Coburn Farms Shredded Sharp Cheddar Cheese, divided