Savory Breakfast Muffins
User Reviews
5.0
156 reviews
Excellent
Savory Breakfast Muffins
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Chewy, cheesy Savory Breakfast Muffins are the perfect way to start the day! Full of eggs, zucchini, ham, and cheese, these muffins are gluten free because they are made with tapioca flour. Whether you're feeding yourself or the whole family, these Zucchini Breakfast Muffins can be made in advance and easily (re)heated up in the morning for ease and convenience.
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Ingredients
- 1 pound of tapioca flour
- 2 teaspoons salt
- 1/4 teaspoon of black pepper
- 1 teaspoon baking powder
- 2 cups of shredded zucchini patted dry
- 2 cups uncured ham diced or shredded
- 1/2 cup of scallions chopped
- 2 cups of shredded cheddar cheese
- 1/3 cup of grated parmesan cheese
- 2 eggs
- 3/4 cup of full fat milk
- 1/4 cup oil vegetable or canola
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Instructions
- Preheat oven to 350F.
- Lightly oil or spray two 12 cupcake pans.
- In a medium to large bowl, combine the tapioca flour, the salt, the pepper, and the baking powder. Whisk to combine and set aside.
- In another large bowl, add the chopped ham, the chopped scallions, the cheeses, and the eggs. Stir to combine.
- In a small sauce pan, combine the milk and the oil, and bring to a simmer.
- Add the dried zucchini to the tapioca mixture bowl, and stir to combine, then add the cheese mixture to the zucchini tapioca mixture. Stir to combine.
- Slowly rain in the warm milk into the tapioca cheese mixture, and mix until the dough is well combined. I use a wooden spoon, then my hands.
- Scoop the batter into the cupcake pan and bake for approximately 30 minutes or until the muffins are firm.
Bom Apetite!
Notes
- These zucchini breakfast muffins will keep in the fridge for 3-4 days, and freeze for longer.
- To freeze them, let them cool completely, and then cut them in half. Freeze and store in freezer safe bags. To defrost, just place them directly in a toaster from the freezer! They'll cook for 3-5 minutes, just depending on your toaster.
- A note on substitutions
- Any ham you have works here! Whether it's uncured ham, deli ham or even leftover holiday ham, it will be awesome in these savory breakfast muffins.
- You cannot use another gluten free flour in this recipe. These are a nod to Brazilian Cheese Bread, and that calls for tapioca flour, which is why we use it here.
Nutrition Information
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Calories
168kcal
(8%)
Carbohydrates
18g
(6%)
Protein
6g
(12%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Trans Fat
1g
Cholesterol
33mg
(11%)
Sodium
439mg
(18%)
Potassium
96mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
180IU
(4%)
Vitamin C
2mg
(2%)
Calcium
108mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24muffins
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 439mg | 18% |
| Potassium | 96mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 108mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
156 reviews
Excellent
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