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Author Notes: In my quest to simplify, I have been considering an all inclusive breakfast muffin. I used to make a version that involved layering meat, veggies, and cheese in muffin tins, drizzling with beaten egg, and baking. They were decent but seemed a bit spongy and did not freeze well. I also had fond memories of a quiche-like muffin from Specialty's bakery in SF that seemed to have cornmeal or something more substantial to hold it all together. In my searches for something similar, I came across a recipe on bhg.com that scrambled some eggs and folded them into a cornbread batter; it seemed like a great starting point. The flavor profile I wanted in these muffins was inspired by a breakfast we made In the midst of summer -- an odd-sounding, but delicious combination of browned sweet corn, eggs, cheese, and maple-caramelized ham. For the first batch, I followed the original recipe pretty closely, adding just the ham, corn, and more cheese, and reducing the sugar. They were really good and it seemed a great method for suspending any combination of meat, veggies, and cheese. For the next batch, I added an extra egg to the scramble and a bit of baking soda to help provide lift, as well as a roasted chile. I ended up with what turned out to be an amazing breakfast muffin.
I should add that I also made this in a loaf pan and cut it into slices. It cooked a bit longer and came out great. —savorthis
Food52 Review: These muffins fit my ongoing quest to get more protein into breakfast on those days when I need to grab something quick and portable. They reheat well in the microwave or toaster oven and have great texture and flavor. I will be keeping a supply in the freezer for those hectic winter mornings! —tanager
- 1/2 cup butter, divided
- 1 cup corn, fresh or frozen
- 1 1/4 teaspoons salt, divided
- 1/2 teaspoon plus 1/2 tablespoon sugar, divided
- 4 ounces sliced ham, cut into strips (about 1 cup)
- 2 tablespoons maple syrup
- 6 eggs, divided
- 1 cup flour
- 1/2 cup cornmeal
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- Black pepper, for seasoning
- 1 cup cheese (a sharp white cheddar is great)
- 1 roasted poblano, diced (also great with hatch or other chiles)
- 1 cup milk
- Preheat oven to 400° F.
- Melt a tablespoon of butter in a pan over medium heat, add corn, salt, and 1/2 teaspoon sugar (this is optional optional: I added the sugar when making these with frozen corn, but fresh wouldn't need it) and cook until brown. Remove to bowl, set aside, and wipe/rinse out pan.
- Add another tablespoon of butter and cook ham until beginning to brown. Stir in syrup and cook until glazed. Add to the corn. Rinse/wipe out pan.
- Add a tablespoon of butter to pan and scramble 4 of the eggs with salt/pepper to taste until just barely cooked through. Add to bowl.
- Mix flour, cornmeal, 1/2 tablespoon sugar, 1 teaspoon salt, baking powder, baking soda, and a good dose of black pepper. In another bowl, whisk milk, remaining 2 eggs, and 1/4 cup melted butter. Stir dry and wet mixtures together then fold in cheese, ham, corn, eggs, and chiles.
- Use 1 final tablespoon of butter to grease a muffin tin and add batter. Bake about 15 minutes, or until a toothpick comes out clean.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Breakfast Baked Good
- This recipe was entered in the contest for Your Best Recipe with Corn
- This recipe was entered in the contest for Your Best Weekday Breakfast Recipe
You Can Have It All
Well, at least your zucchini bread—er, cake—can
Zucchini cake is everything you want.
The dreamiest foods around.
We've got the (summer) blues.
Burnt Toast: Episode 13
Have a ball (jar).