The title says it all. Perfect for weekend brunch or a meal in itself, this muffin is delicious to eat right after baking, or it serves as a tasty, grab-and-go snack after being frozen and reheated.

Prep Time:

15 Min

Cook Time:

25 min

Total Time:

40 min



Breakfast in a Muffin


  • 2 cups Frick’s Ham, Diced
  • 1-1/2 cups Sharp Yellow Cheddar Cheese, Shredded
  • 1/4 cup Canola Oil
  • 1/4 tsp. Salt
  • 1/4 cup Sugar
  • 1 cup All Purpose Flour
  • 1 tbsp. Baking Powder
  • 1 Eggs, large
  • 1 cup Flour, whole wheat
  • 1 tsp. Lemon Juice
  • 1 cup Milk


Preheat the oven to 400°F. Prepare a 12 cup muffin tin with non-stick cooking oil spray or use paper muffin liners. In a large bowl combine the flours, sugar, baking powder, and salt; mix thoroughly. Beat the egg, lemon juice, oil and milk together in a small bowl. Add to the dry ingredients and stir just until the flour is moistened. Fold in the ham and 1 cup of cheese. Divide the batter among the muffin cups; each will be about 2/3 full. Sprinkle the remaining cheddar cheese over the top. Bake for about 25 minutes, or until a tooth pick poked through the center of a muffin comes out clean. Remove the muffins from the pan immediately to avoid sticking and place on a cooling rack.