Instructions
Step 1. For the Ham and Cheese Croissant, spread Dijon mustard inside each croissant.
Step 2. Layer ham and Swiss cheese inside the croissants and bake at 350°F (175°C) for 8–10 minutes until warm and melty.
Step 3. For the Ham, Egg and Cheese Breakfast Bun, cook the eggs to your preferred doneness and season with salt and pepper.
Step 4. Spread mayonnaise on the buns and layer with ham, eggs, and cheddar cheese.
Step 5. For the Ham and Cheese Omelet, whisk the eggs with salt and pepper.
Step 6. Melt butter in a skillet, add the eggs, then sprinkle ham and cheese over one half. Fold and cook until set.
Step 7. For the Ham Breakfast Quesadilla, place one tortilla in a skillet and top with cheese, scrambled eggs, and diced ham.
Step 8. Cover with the second tortilla and cook until golden brown on both sides. Slice into wedges.
Step 9. For the Ham and Egg Breakfast Toast, toast the bread lightly and top with ham and mozzarella cheese.
Step 10. Create a small well in the center and crack an egg onto each slice.
Step 11. Bake at 375°F (190°C) for 10–12 minutes or until the eggs are set.
Step 12. For the Ham and Cheese Egg Muffins, whisk together the eggs, milk, salt, pepper, ham, cheese, and parsley.
Step 13. Divide the mixture among a greased muffin tin.
Step 14. Bake at 350°F (175°C) for 18–20 minutes until puffed and fully cooked.
Step 15. Serve any of these breakfast options warm with fresh fruit, potatoes, or coffee.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 4 days.
Egg muffins freeze well for up to 2 months and can be reheated directly from frozen.
Reheat sandwiches, croissants, quesadillas, and toast in an oven or air fryer for the best texture.
Microwave omelets and egg muffins in 20-second intervals until warmed through.
For the freshest flavor and texture, prepare sandwiches and toast just before serving.
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