Breakfast Muffins - Recipe Contest Winner!
Ingredients
- 12 De Wafelbakkers mini pancakes
- 4 extra large eggs
- 1/3 cup milk
- 1/4 teaspoon table salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon baking powder
- 1 cup diced lean ham
- 1 cup pure maple syrup
- 1/4 cup orange marmalade
Directions
This recipe comes from our recipe contest winner, Merry Graham.
Preheat oven to 400°F.
Microwave 12 De Wafelbakkers pancakes (according to packaging).
Coat 6 muffin cups with vegetable oil.
Whisk eggs, milk, salt, nutmeg, and baking powder in a 4-cup measuring bowl.
Place 1 pancake into each of the 6 prepared muffin cups. Top each pancake with 1-tablespoon of ham, and pour about 1-tablespoon of egg mixture over ham in each muffin cup. Repeat layers by placing another pancake on top of first layer of ham. Top with additional ham and pour remaining egg mixture over ham, leaving a little space for muffin to expand. Bake for 20-minutes or until egg has set.
Meanwhile, heat maple syrup and orange marmalade in a small saucepan over medium heat until warm. Pour warm syrup over baked muffin and enjoy! Yum!
*serves three (two breakfast muffins per person)
