Savory Zucchini Cheddar Breakfast Muffins
15min
25min
4
500
Chef's Note
These muffins freeze beautifully! Once completely cooled, store them in a freezer-safe container for up to 3 months. To reheat, microwave for 30 seconds or warm in a 350°F oven for 5-7 minutes. For extra moisture control, let the grated zucchini sit in the colander with a sprinkle of salt for 10 minutes before squeezing dry.
Tags
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon dried thyme
4 large eggs
1 cup milk
1/3 cup olive oil
2 medium zucchini, grated and squeezed dry
2 cups sharp cheddar cheese, shredded
4 stalks green onions, chopped
6 slices cooked bacon, crumbled
Instructions
- 1
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or spray with cooking spray.
- 2
Grate 2 medium zucchini and place in a clean kitchen towel. Squeeze out as much moisture as possible and set aside.
- 3
In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1 teaspoon dried thyme.
- 4
In a separate bowl, beat 4 large eggs, then add 1 cup milk and 1/3 cup olive oil. Whisk until well combined.
- 5
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
- 6
Fold in the squeezed-dry grated zucchini, 2 cups shredded cheddar cheese, 4 chopped green onions, and 6 slices of crumbled cooked bacon.
- 7
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- 8
Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown.
- 9
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Information (per serving)
500
31g
56g
17g
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