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No one wants to prepare breakfast first thing on a busy weekday morning. Making an easy recipe to help with this is key to keeping your breakfast healthy. But, if you have intolerances like egg and dairy, you may want to try these savory eggless ham and dairy-free cheese muffins recipes. They are mini muffins and can be eaten three at a time.
This recipe inspired me since my daughter has issues eating eggs, gluten, and dairy. During the school year, she doesn't eat breakfast because it is hard to find dishes that don't have eggs. So, to help her out, I experimented with eggless liquid to see if I could make an easy-to-do dish for her on Sunday for a few delicious and nourishing breakfasts.
Ham and DF Cheese Eggless Muffin Ingredients
Below is the ingredients I used to make this recipe.
- 1 c egg-free liquid - I used Simply Eggless, which is also Gluten Free
- 12 Canadian Bacon slices
- ½ cup of DF shredded cheddar + a little bit more
- Black pepper to taste
- Microgreens to garnish
Ham and DF cheese Eggless Muffin Recipe Instructions
Below are the shots and the instructions to make this easy recipe.
Measure out all the ingredients. 1 cup of egg-free liquid that can be baked; 12 slices of Canadian bacon slices, then set aside. Then, measure out the dairy-free shredded cheddar. Pick whichever brand you like. Mix the eggless liquid with the dairy-free cheese and pepper in a bowl.
Place the Canadian Bacon slices on a cutting board . With a sharp knife, slice 1-inch slices on four sides of the Canadian bacon from about the middle to the circumstance. Do not overlap the cuts, or all the liquid will come from the cups. They should be a connected center of Canadian bacon so the liquid will not completely fall through.
Preheat the oven to 375 degrees. Spray nonstick spray on 12 of the mini muffins on the pan. Add the sliced ham to the mini muffins openings. Overlap each side with the other side to make a small cup.
Then, add a little more of the DF cheddar shreds to the top. Bake for 15 minutes in a 375 degrees preheated oven. Microgreens for garnish.
Hint: when cutting the Canadian bacon, be sure not to cut it all through. Each slit is just to help it easily fit inside the mini muffins.
There are plenty of variations you can do with this breakfast dish.
- Spinach - Defrost chopped-up spinach and add it to the egg mixture. Use about ¼ cup of finely chopped spinach.
- Larger muffins - You can make these muffins in larger muffin tins. Use a large one and only make one or two cuts on the Canadian bacon. It will take longer to cook.
- Egg Muffins Made with Egg - Visit our other egg muffin recipes below for more information.
Below are some of my breakfast egg muffin recipes if you can eat eggs.
Feel free to try these variations to enhance the flavor
- Spicy - add chili pepper flakes or cayenne pepper to the egg mixture.
- Deluxe - top with a dollop of guacamole
This recipe only needs a few things to make it wonderful. See the images below.
I used a mini muffin tray, a small pairing knife, a whisk, and a cutting board .
These items can be bagged up after they cool and refrigerated for 3-4 days. Enjoy them hot or cold. If you want them hot, place them on a microwave-safe plate for 1 minute or until hot.
I haven't tried freezing them yet. Let me know if you try to freeze them.