12-Year White balsamic ·
Easy and Quick ·
Gluten Free ·
Herbs de Provence olive oil ·
Meat and Poultry ·
Ham and Swiss Breakfast Muffins
Ham and Swiss Breakfast Muffins
Meat and Poultry
Ingredients
- 1 tablespoon Fustini's Herbs de Provence olive oil, plus more for greasing
- 1 cup mushrooms, diced
- 1/2 yellow onion, diced
- 2 cups shredded hash browns
- 2 cups small diced smoked ham
- 1 tablespoon Fustini's 12 Year White balsamic
- 6 eggs
- 1/2 cup skim milk (or preference)
- Kosher salt and freshly ground black pepper
- 1 cup shredded Swiss cheese
- 2 tablespoons fresh parsley, chopped, plus more for garnish
Directions
- Preheat oven to 375 degrees F. Grease a 12-cup standard muffin tin. In a large sauté, pan, heat olive oil. Add onions and mushrooms. Cook for 4-5 minutes until they are softened and starting to brown. Add potato hash browns, and continue to cook until potatoes are softened. Remove from heat and splash in the balsamic and stir to combine. Allow cooling slightly.
- In a large bowl, whisk the eggs. Add milk, cheese, and parsley and whisk to combine. Add in the ham and slightly cooled potato mixture. (you don't want the eggs to start cooking). Mix all together well and ladle into prepared muffin cups.
- Bake for 22-25 minutes until the eggs are set and the tops are golden. Remove from the oven and allow to sit for 2 minutes before serving. Garnish with parsley.
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