Honey Buttered Ham and Cheddar Muffins

Simple ham and cheese sandwiches on gluten-free Honey Whole Grain English Muffins, spread with homemade honey butter and batched for the week.


Breakfast Sandwiches
  • 6 Canyon Bakehouse Honey Whole Grain English Muffins, halved
  • Honey Butter (see below)
  • ¾ lb. Thinly Sliced French Ham
  • 6 Slices (1 oz.) Cheddar Jack Cheese
Honey Butter
  • ¼ C. Unsalted Butter, softened
  • 2 Tbsp. Honey


  1. Place the softened butter and honey in a mixing bowl. Stir until thoroughly combined.
  2. Spread the honey butter onto one half of each Honey Whole Grain English Muffin.
  3. Top the butter with 2 oz. shaved ham and a slice of cheese.
  4. Place the muffin tops and wrap each sandwich in parchment paper. Store them in an airtight container in the fridge until ready to heat and serve, 3-5 days.
  5. To serve, place one muffin with the wrapper in the microwave for about 1 minute, until the butter and cheese are melted, and the ham is heated through.