Directions:
- Preheat oven to 350°F Line a 12 cup muffin pan with nonstick parchment or silicone liners, or butter generously.
- 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.
- Bake for about 25 minutes or until golden and puffed and a knife inserted into the center 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.
- COOKING 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 1-2 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 340.08 Kcal (1424 kJ) | ||
| Calories from fat | 141.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.75g | 24% | |
|---|---|---|---|
| Cholesterol | 205.86mg | 69% | |
| Sodium | 752.41mg | 31% | |
| Potassium | 731.74mg | 16% | |
| Total Carbs | 26.47g | 9% | |
| Sugars | 10.79g | 43% | |
| Dietary Fiber | 4.21g | 17% | |
| Protein | 23.75g | 47% | |
| Vitamin C | 26.1mg | 44% | |
| Iron | 2.3mg | 13% | |
| Calcium | 338.9mg | 34% | |
| Amount Per 100 g | |||
| Calories | 94.94 Kcal (397 kJ) | ||
| Calories from fat | 39.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.4g | 24% | |
|---|---|---|---|
| Cholesterol | 57.47mg | 69% | |
| Sodium | 210.05mg | 31% | |
| Potassium | 204.28mg | 16% | |
| Total Carbs | 7.39g | 9% | |
| Sugars | 3.01g | 43% | |
| Dietary Fiber | 1.17g | 17% | |
| Protein | 6.63g | 47% | |
| Vitamin C | 7.3mg | 44% | |
| Iron | 0.6mg | 13% | |
| Calcium | 94.6mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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