Prep 15 mins
Cook 20 mins
Very versatile; you can replace the ham with bacon, sausage, chicken or shrimp or substitute chopped onion, red pepper or zucchini for the olives. From Taste of Home magazine.
- 3⁄4 cup cooked ham
- 1⁄2 cup shredded sharp cheddar cheese
- 1⁄2 cup ripe olives
- 3 eggs, beaten
- 1 cup half-and-half
- 1⁄4 cup butter or 1⁄4 cup margarine, melted
- 3 drops hot pepper sauce
- 1⁄2 cup biscuit mix or 1⁄2 cup baking mix
- 2 tablespoons grated parmesan cheese
- 1⁄2 teaspoon ground mustard
- In a bowl, combine the ham, cheddar cheese and olives; divide among 12 greased muffin cups.
- In a mixing bowl, combine the remaining ingredients just until blended.
- Pour over ham mixture.
- Bake at 375 for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.
These were really good! I work as a cook at a homeless shelter. We had a breakfast/tour this morning for potential contributors. I was to provide a light breakfast. I made 24 ham and swiss, 24 sausage and pepper jack and 24 asparagus and cheddar. I served with fruit salad and bagels/cream cheese. I had to print out several copies of your recipe. They loved them! — Apr 20, 2006
I made these for Easter and used bacon, left out the olives and trippled the recipe. I thought my husband and I would have left-overs...no way, there was not one left. And they were so easy to do and a perfect serving size. Will definitely make again! Thanks for posting!
I found this recipe in some that I had cut out and been "meaning to try". After making, I knew I had to post, and saw that carolinafan beat me to it! Like others - no changes made to these - I do want to reinforce reviewer who commented on ensuring pans are greased really well, to ensure they come cleanly out of muffin pan. thanks for posting!