Thin ham slices stand in for pastry here: four small cuts around each slice let it fold into a foil muffin liner without tearing, forming a cup that holds drained canned corn, a small piece of butter and a heap of shredded mozzarella. Draining the corn well matters, so the cups don’t turn watery as they bake. The butter melts down through the kernels, keeping the filling rich rather than dry. Bake at 180°C (350°F) for about 15 minutes, until the cheese is golden on top and melty in the middle; the foil liners make each cup easy to lift out.
Instructions
- 1
Place foil muffin cups in a muffin tin.
- 2
Make four small cuts around each ham slice so it folds neatly into a cup, then place the ham in the liners.
- 3
Drain the canned corn well and spoon some into each ham cup.
- 4
Add a small piece of butter in the center of each cup.
- 5
Pile mozzarella on top.
- 6
Bake at 180°C (350°F) until golden on top and melty in the middle.
15:00
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Frequently Asked Questions
Why make small cuts in the ham?
Four little cuts around each slice let the ham fold into a neat cup without tearing, so the corn and cheese filling stays put as it bakes.
Do I need the foil liners?
They help the ham hold its cup shape and make the bites easy to lift out. A well-greased non-stick muffin tin works too, but the ham edges may stick.
Can I add an egg?
Yes — crack a small egg into each cup before the cheese for a heartier breakfast bite, and add a couple of minutes to the bake so it sets.