Savory Eggless Ham and Dairy Free Cheese Muffins Recipe

4 servings
25 min

This recipe inspired me since my daughter has issues eating eggs, gluten, and dairy. During the school year, she doesn't eat breakfast because it is hard to find dishes that don't have eggs. So, to help her out, I experimented with eggless liquid to see if I could make an easy-to-do dish for her on Sunday for a few delicious and nourishing breakfasts.


Here are the ingredients. I found an egg substitute product in the vegan section of my local grocery store.

Measure out all the ingredients. 1 cup of egg-free liquid that can be baked; 12 slices of Canadian bacon slices, then set aside. Then, measure out the dairy-free shredded cheddar. Pick whichever brand you like. Mix the eggless liquid with the dairy-free cheese and pepper in a bowl.

Place the Canadian Bacon slices on a cutting board. With a sharp knife, slice 1-inch slices on four sides of the Canadian bacon from about the middle to the circumstance. Do not overlap the cuts, or all the liquid will come from the cups. They should be a connected center of Canadian bacon so the liquid will not completely fall through.

Preheat the oven to 375 degrees. Spray nonstick spray on 12 of the mini muffins on the pan. Add the sliced ham to the mini muffins openings. Overlap each side with the other side to make a small cup.

Then, add a little more of the DF cheddar shreds to the top. Bake for 15 minutes in a 375 degrees preheated oven. Microgreens for garnish.

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Here is the finished breakfast dish.

They were delicious and held up well in the refrigerator for a few days.

Savory Eggless Ham and Dairy Free Cheese Muffins Recipe
Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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Ingredients

  • 1 c egg-free liquid
  • 12 Canadian Bacon slices
  • ½ cup of DF shredded cheddar + a little bit more
  • Black pepper to taste
  • Microgreens to garnish
Instructions

Measure out all the ingredients. 1 cup of egg-free liquid that can be baked; 12 slices of Canadian bacon slices, then set aside. Then, measure out the dairy-free shredded cheddar. Pick whichever brand you like. Mix the eggless liquid with the dairy-free cheese and pepper in a bowl.
Place the Canadian Bacon slices on a cutting board. With a sharp knife, slice 1-inch slices on four sides of the Canadian bacon from about the middle to the circumstance. Do not overlap the cuts, or all the liquid will come from the cups. They should be a connected center of Canadian bacon so the liquid will not completely fall through.
Preheat the oven to 375 degrees. Spray nonstick spray on 12 of the mini muffins on the pan. Add the sliced ham to the mini muffins openings. Overlap each side with the other side to make a small cup.
Then, add a little more of the DF cheddar shreds to the top. Bake for 15 minutes in a 375 degrees preheated oven. Microgreens for garnish.
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