PERFECT ON-THE-GEAUX FREEZER BREAKFAST BURRITOS2 large baking potatoes, peeled and chopped into small chunks2 t.…
Grab and Geaux Breakfast Muffins
GRAB AND GEAUX BREAKFAST MUFFINS
8 slices sharp cheddar cheese, divided
2 c. flour
2 c. plain cornmeal
2 T. baking powder
2 T. sugar
½ t. salt
½ t. black pepper
2 c. buttermilk
¼ c. butter, melted and cooled
4 large eggs, beaten
1 ½ c. shredded ham
½ c. plus 1 T. thinly sliced green onions
PAM
- Preheat oven 375.
- Cut 3 cheese slices into 4 squares. Chop remaining 5 cheese slices. Set aside.
- Whisk together flour, cornmeal, baking powder, sugar, salt and pepper in large bowl.
- Whisk together buttermilk, melted butter and eggs in another large bowl until smooth.
- Add flour mixture to milk mixture, stirring until just combined.
- Stir in chopped cheese, 1 c. ham and ½ c green onions.
- Spray a 12-muffin pan with PAM.
- Spoon ½ cup batter into each muffin cup.
- Bake until muffins rise and appear dry on top, 10-12 minutes.
- Place 1 cheese square on each muffin and top evenly with remaining shredded ham.
- Bake until a toothpick inserted comes out with moist crumbs, 8-10 minutes.
- Sprinkle muffins with remaining green onions.
- Let cool for 10 minutes before removing muffins from pans, using a butter knife to loosen edges from pan.