Ham 'n' Cheddar Cups Recipe
Ham 'n' Cheddar Cups Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Start your day out right with these delicious muffins. Studded with ham, cheddar cheese and bacon, they're a meal in one—and a handy breakfast on the run when you need to be out the door in a hurry. —Carla Hodenfield Ray, North Dakota
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 large eggs
  • 1 cup milk
  • 1/2 pound fully cooked ham, cubed
  • 1/2 pound cheddar cheese, diced or shredded
  • 1/2 pound sliced bacon, cooked and crumbled
  • 1 small onion, finely chopped

Directions

In a large bowl, combine the flour, sugar, baking powder, salt and pepper. Beat eggs and milk; stir into dry ingredients until well combined. Stir in the ham, cheese, bacon and onion. Fill well-greased muffin cups three-fourths full.
Bake at 350° for 45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack. Yield: about 20 cups.
Editor's Note: Paper-lined muffin cups are not recommended for this recipe.
Originally published as Ham 'n' Cheddar Cups in Quick Cooking March/April 1998, p27

Nutritional Facts

1 each: 172 calories, 9g fat (4g saturated fat), 87mg cholesterol, 458mg sodium, 14g carbohydrate (4g sugars, 0 fiber), 10g protein.

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 large eggs
  • 1 cup milk
  • 1/2 pound fully cooked ham, cubed
  • 1/2 pound cheddar cheese, diced or shredded
  • 1/2 pound sliced bacon, cooked and crumbled
  • 1 small onion, finely chopped
  1. In a large bowl, combine the flour, sugar, baking powder, salt and pepper. Beat eggs and milk; stir into dry ingredients until well combined. Stir in the ham, cheese, bacon and onion. Fill well-greased muffin cups three-fourths full.
  2. Bake at 350° for 45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack. Yield: about 20 cups.
Editor's Note: Paper-lined muffin cups are not recommended for this recipe.
Originally published as Ham 'n' Cheddar Cups in Quick Cooking March/April 1998, p27

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