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Ham Muffinwiches

I concocted this fun recipe when looking for something to pack for lunch. I had leftover ham but no bread, so I got creative with cornbread mix. They freeze well and are handy for an on-the-go breakfast or lunch. —Jenny Wiebe, Villa Hills, Kentucky
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1 large egg, room temperature, lightly beaten
  • 1/3 cup 2% milk
  • 1 tablespoon canola oil
  • 1/8 teaspoon ground mustard
  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 1 cup chopped fully cooked ham
  • 2 green onions, thinly sliced
  • 2 tablespoons shredded cheddar cheese


  • Preheat oven to 400°. Whisk together the first 4 ingredients. Add muffin mix; stir just until moistened. Fold in ham and green onions. Fill 8 greased or paper-lined muffin cups half full.
  • Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Immediately sprinkle with cheese. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts
2 muffins: 186 calories, 8g fat (2g saturated fat), 37mg cholesterol, 483mg sodium, 22g carbohydrate (7g sugars, 2g fiber), 7g protein. Diabetic exchanges: 1-1/2 starch, 1 lean meat, 1 fat.

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Average Rating:
  • pajamaangel
    Sep 3, 2019

    No comment left

  • conservativegranny
    Oct 4, 2018

    Very tasty. I added the cheese right to the batter. I am going to try these with pre-cooked breakfast sausage or crumbled bacon.

  • ms11145
    Jan 3, 2018

    This brought a smile to my face when I saw this recipe as my kids grew up on this recipe. I liked serving it with tomato soup Besides using a muffin tin, this can easily be made in a 9 x 9 pan. I also used prepared mustard instead of the dried mustard. I love the extra kick it gives.

  • dordor363
    Jan 6, 2013

    Easy breakfast food for my family on the go. Next time, I will add the cheese right to the batter.

  • angelasandoval
    Nov 28, 2012

    No comment left

  • teri396
    Feb 14, 2010

    No comment left