BLUE CORNMEAL OMELETTE BREAKFAST MUFFINS

 

These tasty blue cornmeal muffins contain a complete meal. Great for a grab and go breakfast or snack.

INGREDIENTS

• ½ cup butter (divided)
• 1 cup corn (fresh or frozen)
• 1 ¼ tsp salt - divided
• 1/2 tablespoon sugar
• 1 cup diced ham
• 2 Tbsp maple syrup
• 6 eggs - divided
• 1 cup flour
• 1/2 cup North Frontier Farms organic blue cornmeal
• 2 ½ tsp baking powder
• ¼ tsp baking soda
• black pepper
• 1 cup sharp cheddar cheese 
• 1 roasted red pepper - diced
• 1 cup milk

Directions

Preheat oven to 400° F and line muffin tin with paper liners.

Melt a tablespoon of butter in a pan over medium heat, add corn, and salt, and saute until browned. Set aside in medium bowl.

In the same pan, add another tablespoon of butter and cook ham until beginning to brown. Stir in syrup and cook until glazed. Add to the bowl of browned corn.

Add a tablespoon of butter to pan and scramble 4 of the eggs until just barely cooked through. Season with salt and pepper to taste. Add to bowl of corn and ham.

Mix flour, cornmeal, 1/2 tablespoon sugar, 1 teaspoon salt, baking powder, baking soda.

In a separate bowl, whisk milk, remaining 2 eggs, and 1/4 cup melted butter.

Stir milk mixture into flour mixture. Fold in cheese, ham, corn, eggs, and roasted pepper.

Bake 12 - 15 minutes, or until a toothpick comes out clean.

Cool slightly and enjoy while they are hot. Great accompanied by fresh avocado slices, salsa and a touch of sour cream!

Store any leftovers in an airtight container in fridge.