¾ cup (175ml) milk
1 tbsp (15ml) honey mustard
¼ (1ml) each, salt and pepper
5 cups (1.25ml) cubed whole grain bread (about 5 slices)
1 cup (250ml) shredded Canadian Cheddar, Swiss or Colby cheese
½ cup (125ml) diced deli ham
12 cherry or grape tomatoes cut in half, lengthwise
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with non-stick parchment or silicone liners, or butter generously. 2. In a large bowl, whisk together eggs, milk, mustard, salt and pepper. Stir in bread, cheese and ham until evenly coated with egg mixture. Spoon into prepared muffin pan, pressing gently and drizzling with any liquid left in bowl. Press 2 tomato halves, cut side up, on top of each muffin. 3. Bake for about 25 minutes or until golden and puffed and a knife inserted into the centre comes out clean. Let cool in pan on a rack for 10 minutes. Remove from pan by running a rubber spatula around edge. Serve hot.
Prep: 15 min-Bake: 25 min-12 muffins
Tip: Muffins can be cooled, wrapped and refrigerated for up to 2 days or frozen for up to 2 months. Reheat in microwave on medium (50%) power for 1 to 2 min.