Scrambled Egg Muffins

 

In my quest to simplify, I have been considering an all inclusive breakfast muffin. I used to make a version that involved layering meat, veggies, and cheese in muffin tins, drizzling with beaten egg, and baking. They were decent but seemed a bit spongy and did not freeze well. I also had fond memories of a quiche-like muffin from Specialty's bakery in SF that seemed to have cornmeal or something more substantial to hold it all together. In my searches for something similar, I came across a recipe on bhg.com that scrambled some eggs and folded them into a cornbread batter; it seemed like a great starting point. The flavor profile I wanted in these muffins was inspired by a breakfast we made In the midst of summer -- an odd-sounding, but delicious combination of browned sweet corn, eggs, cheese, and maple-caramelized ham. For the first batch, I followed the original recipe pretty closely, adding just the ham, corn, and more cheese, and reducing the sugar. They were really good and it seemed a great method for suspending any combination of meat, veggies, and cheese. For the next batch, I added an extra egg to the scramble and a bit of baking soda to help provide lift, as well as a roasted chile. I ended up with what turned out to be an amazing breakfast muffin. I should add that I also made this in a loaf pan and cut it into slices. It cooked a bit longer and came out great.

What you will need

1/2 cup butter, divided

1 cup corn, fresh or frozen

1 1/4 teaspoons salt, divided

1/2 teaspoon plus 1/2 tablespoon sugar, divided

4 ounces sliced ham, cut into strips (about 1 cup)

2 tablespoons maple syrup

6 eggs, divided

1 cup flour

1/2 cup cornmeal

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

Black pepper, for seasoning

1 cup cheese (a sharp white cheddar is great)

1 roasted poblano, diced (also great with hatch or other chiles)

1 cup milk

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