This recipe was totally inspired by one I saw from Williams-Sonoma. I created my ham and cheese brioche muffins as a brunch dish for friends but it quickly became a favorite breakfast recipe that I make ahead, refrigerate or freeze for easy mornings.
I use Canadian ham and skim milk to lighten this up a bit but I don’t sacrifice on flavor. The richness of the brioche bread and Gruyere make this worthy of your best guests. I am a huge fan of Gruyere cheese (similar to Swiss Cheese) and make Gruyere grilled cheese, ham and Gruyere melts and Gruyere egg bites all the time so this was just another way to work it into a brunch recipe. Here are some frequently asked questions about making the dish.
While I made individual servings in this recipe, this works great in a large casserole dish too. You’ll just increase the cooking time to 35 minutes. I’d bake the casserole dish covered with foil for 25 minutes then uncover and bake another 10 minutes. Just serve it family style.
You can make these and set up the muffin tin and keep in the fridge for up to 4 hours before you bake it off. If you decide to bake these ahead of time, I’d bake these off and let them cool completely. You can then put them in freezer bags and store them in the freezer for up to two months. To serve, I just wrap one in paper towels and microwave for 30-40 seconds. Then I have an easy breakfast ready when I am. If you are doing more than one, you can also just put them on a baking sheet and reheat in a 350 degree oven for about 15 minutes.
If you like this brunch menu recipe, be sure to check out some of my other favorite breakfast muffins.
Peanut Butter and Jelly Muffins
Fig and Walnut Breakfast Muffins
Healthy Start Kodiak Muffins
Egg Muffins
Clementine Glazed Cranberry and Walnut Muffins
Ham and Cheese Brioche Muffins
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 Eggs
- 1/2 Cup Skim milk
- 1/4 Cup Heavy cream
- 2 Tbsp. Dijon mustard
- 5 Slices of Canadian ham (2 1/2 Oz.), diced
- 3/4 Cup Gruyere cheese, grated
- 1 Tbsp. Plus Fresh chives, chopped
- 1 Tsp. Kosher salt
- 20 Grinds of freshly ground black pepper
- Flaky Salt to finish (Maldon is a favorite)
- 6 Oz. Brioche bread, sliced and cut into large cubes toasted
- Cooking Spray
Instructions
- Preheat oven to 400 degrees. Spray a 6-cup muffin tin (or just 6 wells in a standard 12-muffin tin) with cooking spray and put to the side.
- Slice your bread into thick slices then cut into large chunks. Place on a baking sheet and toast in the oven for 10-15 minutes until light, golden brown. Remove from oven and let cool.
- Mix the eggs, milk, cream, mustard, salt, pepper and one tablespoon of the chives together in a large bowl.
- Add in the grated cheese and diced ham. Mix thoroughly.
- Add in the cooled brioche chunks and stir. Let sit for about 15 minutes.
- Divide the bread mixture evenly among the muffin cups. Bake in the preheated oven for 16-18 minutes until golden brown.
- Remove from oven, sprinkle with more chives, a little flaky salt and a few grinds of black pepper. Enjoy!
