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Smoked Ham and Cheese Muffins

Smoked Ham and Cheese Muffins


Discover a savoury treat that’s sure to give your day the flavour it needs.

  • Feeds 4 Feeds 4
  • Ready in 40 minutes

Each serving contains

  • Energy
    993kj 237kcal
  • Fat
    Med 16%
  • Saturates
    Med 25%
  • Sugar
    Low 5%
  • Salt
    Low 8%

% of adult’s reference intake | Carbohydrates per serving : 10.8g

Bring Co-op to your front door

Big Bag Option


  • 1 courgette, about 150g
  • 120g Co-op Outdoor bred smoked ham, chopped
  • 1 large red pepper (150g), diced
  • 125g Co-op frozen garden peas, thawed
  • 6 Co-op medium free range eggs
  • 40g Co-op mature cheddar cheese, coarsely grated
  • 75g fresh white bread, whizzed into breadcrumbs in a food processor
  • ½ pack Parsley or basil, finely chopped


  1. Heat oven to 180°C/fan 160°C/Gas 4. Line a muffin tin with 12 silicon muffin cases, or squares of non-stick baking paper.

  2. Coarsely grate the courgette, then squeeze lightly to remove excess juice. Place in a large mixing bowl with all remaining ingredients. Season with lots of black pepper and mix well until everything is combined. Spoon into the cases and bake for 25 minutes or until just springy to the touch. Transfer to a wire rack to cool or serve warm.

  3. These will keep in the fridge for 2 days.

TIP: silicon muffin cases make this easy, but if using baking paper, cut into squares about 15cm in size, then fold them in to a triangle in both directions to make it easier to line the tin. Press down into the tin.

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