Ingredients
4 eggs
3/4 cup milk
1 tablespoon honey mustard
1/4 teaspoon salt
1/4 teaspoon pepper
5 cups whole grain bread (about 5 slices)
1 cup shredded cheese (your choice)
1/2 cup diced deli ham
12 cherry tomatoes
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Gathered
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Standard 12-cup muffin tin for muffins, cupcakes, egg bites
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Standard 12-cup muffin tin for muffins, cupcakes, egg bites
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preheat oven to 350* . Line muffin tins with parchment liners or silocone liners or butter very generously. 2.In a large -- Read Morebowl whisk eggs and milk, mustard and salt and pepper together. stir in bread, cheese and ham until evenly coated with egg. spoon into muffin tins pressing gently and drizzling any left over liquid in bowl. press 2 tomato halves cut side up on top of each muffin. 3. Bake for 25 minutes or until golden and puffed and a knife inserted comes out clean. Let cool for 10 minutes on rack. serve hot. muffins can be cooled , wrapped and refridgerated for up to 2 days or frozen for 2 months. Reheat in microwave on medium for 1 to 2 minutes.