Ham And Cheese Breakfast "muffins"

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• 4 eggs
• 3/4 cup milk
• 1 tablespoon honey mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 5 cups whole grain bread, cubed (about 5 slices)
• 1 cup cheddar cheese or 1 cup swiss cheese or 1 cup colby cheese, shredded
• 1/2 cup deli ham, diced
• 12 cherry tomatoes or 12 grape tomatoes, cut in half lengthwise

Recipe

• 1 preheat oven to 350°f line a 12 cup muffin pan with nonstick parchment or silicone liners, or butter generously.
• 2 in a large bowl, whisk together eggs, milk, mustard, salt and pepper. stir in bread, cheese and ham until evenly coated with egg mixture. spoon into prepared muffin pan, pressing gently and drizzling with any liquid left in bowl. press 2 tomato halves, cut side up, on top of each muffin.
• 3 bake for about 25 minutes or until golden and puffed and a knife inserted into the center comes out clean. let cool in pan on a rack for 10 minutes. remove from pan by running a rubber spatula around edge. serve hot.
• 4 cooking tip: muffins can be cooled, wrapped and refrigerated for up to 2 days or frozen for up to 2 months. reheat in microwave on medium (50%) power for 1-2 minutes.