Mushroom, Tomato & Ham Breakfast Muffins

April 19, 2016

Mushroom, Tomato & Ham Breakfast Muffins 0 5 0

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  • Cook 40 mins
  • 40 mins

    40 mins

  • Serve 6 Makes


Olive oil cooking spray

6 thick slices stale ciabatta bread

2 tbs soft butter

12 cherry tomatoes, halved

200g cup mushrooms, thinly sliced

6 slices shaved ham, chopped

400ml milk

3 eggs

1/3 cup finely grated tasty cheese


1Preheat oven to 180°C fan forced. Lightly spray texas muffin holes with cooking spray.

2Spread both sides of each slice of ciabatta with butter then cut bread slices into 2cm pieces. Using half the bread, place into muffin holes to cover the base of each hole. Top with tomatoes, mushrooms and ham. Top with remaining bread, pressing down with your fingertips.

3Whisk milk and eggs together in a jug until well combined. Season to taste. Pour about 1/3 cup (80ml) egg mixture evenly into each muffin hole. Use your fingertips to press mixture down into the hole. Then set aside for 15 minutes to allow bread to absorb some of the egg mixture.

4Reserve 1 tablespoon of the cheese to sprinkle over muffins when they come from the oven, sprinkle the rest over the muffins. Bake 30-35 minutes or until golden on top. Stand 10 minutes in the pan before removing. Scatter over the reserved cheese. Serve hot.