Posted in Breakfast

For Sunday Brunch: Ham and Cheese Buttermilk Breakfast Muffins

Ham and Cheese Buttermilk Breakfast Muffins


3 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp black pepper
1/4 tsp salt
1/8 tsp cayenne
2 large eggs
1-1/3 cup buttermilk
2 Tbsp canola oil
3 Tbsp butter, melted
1 cup thinly sliced scallions
1 cup diced ham (6 oz.)
1 cup grated extra sharp cheddar
1/2 cup finely diced red bell pepper

PREP DAY: Heat oven to 400. Coat a 12-cup muffin pan with cooking spray or line with muffin cups. In a large bowl, whisk together flour, baking powder, baking soda, black pepper, salt and cayenne. In a medium bowl, whisk together eggs, buttermilk, oil and butter. Stir in scallions, ham, cheese, and bell pepper. Add wet ingredients to dry and use rubber spatula to mix until just moistened. Scoop batter into prepared pan (cups will be very full). Bake muffins until tops are browned, about 20-25 minutes. Let muffins cool in pan 15 minutes, then loosen edges with knife and transfer to cooling rack. Individually wrap muffins in plastic, place in labeled freezer bag, and freeze.

SERVE DAY: Remove plastic wrap. Cover with paper towel. Microwave on high 30 – 60 seconds.

*Use within 1 month of freezing



I’m a married mother of 3. Who loves living in Minnesota, prep ahead cooking, and couldn’t live without them now. No more worries about the age old question “What’s for Dinner?”. I am also transitioning my family into the slow food and clean eating movement. I believe it’s best if we can eat food in it’s most natural state. I love to share the information I have been gaining through this whole experience. I’m also a trained personal chef. Cooking is a passion and hobby of mine. Hope your are enjoying the content of my blog.

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