Bacon, Cheese, and Zucchini Muffins
Delicious savory muffins packed with bacon, cheese, and zucchini, perfect for breakfast, brunch, or a quick snack on the go.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Omnivorous
Ingredients
Scale
- 1 cup grated zucchini
- 4 strips cooked bacon, crumbled
- 1 cup shredded cheese (cheddar or preferred)
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ cup milk (or your favorite non-dairy milk)
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare a standard muffin tin by greasing it or lining it with muffin cups.
- Mix the dry ingredients in a large bowl: flour, baking powder, baking soda, and salt.
- Combine the wet ingredients in a separate bowl: beaten eggs, milk, and olive oil.
- Pour the wet mixture into the dry ingredients and fold gently until just combined.
- Fold in the grated zucchini, crumbled bacon, and shredded cheese.
- Fill each muffin cup about two-thirds full with the batter.
- Bake for 18-20 minutes, or until golden brown and a toothpick comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
These muffins freeze beautifully. Microwave for a few seconds when ready to enjoy again.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
Keywords: muffins, savory muffins, bacon muffins, zucchini muffins, breakfast muffins