Savory Breakfast Muffins

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

Directions:

1. Heat oven to 400 °F. Grease a muffin pan.
2. 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.
3. Fold in 1/2 cup of the cheese and all the diced ham.
4. Divide batter evenly among 12 muffin cups. Sprinkle remaining ½ cup cheese evenly over tops of muffins.
5. Bake for 18-20 minutes or until light golden brown. Immediately remove from pan. Serve warm.
6. Store any remaining muffins in airtight container in refrigerator. To reheat muffin, wrap in a paper towel ad microwave for 30 to 60 seconds.

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