Savory Zucchini Breakfast Muffins

If you're looking for a tasty breakfast food perfect for on the go, look no further than these easy-to-make zucchini muffins.

These satisfying little pucks are like a cross between a muffin and a quiche – and they’re wonderful. The zucchini and eggs make them healthful and nourishing, the cheese and meat make them perfectly tasty, and the coconut flour gives them a unique, moist texture. That said, there is not really a good substitute for the coconut flour, as it is both low-carb and moisture-retaining. However, if you can’t find it at the store, you can make it yourself by whizzing dried unsweetened coconut in a blender or food processor until you get a powder. 

If you're looking to lower the fat, try turkey sausage instead of ham. This recipe is easily doubled, and you can season the muffins however you like – with herbs, spices, garlic powder, or even a bit of mustard, as your household tastes dictate. I like them best just like this.

Recipe Details: Savory Zucchini Breakfast Muffins

Makes: 6 servings

Total carbohydrates: 4 grams per serving

Hands-on time: 20 minutes

Total time: 40 minutes

Ingredients

• Cooking spray or olive oil
• 1 small to medium-sized zucchini
• 3/4 teaspoon kosher salt (or roughly half that amount of table salt)
• 1/2 cup grated cheddar (or another cheese of your choosing)
• 1/2 cup diced cooked ham or sausage (salami, pepperoni, kielbasa, and chorizo all work well)
• 2 large eggs
• 3 tablespoons coconut flour
• 1/4 teaspoon baking powder
• Lots of black pepper

Instructions

1. Heat the oven to 400 degrees Fahrenheit. Spray six wells of a muffin tin with cooking spray or use olive oil.
2. Grate the zucchini into a colander and toss it with the salt. Leave it to drain while you grate the cheese and dice the meat.
3. Beat the eggs in a bowl.
4. Squeeze as much liquid as you can from the zucchini (you’ll end up with just about a cup of packed, drained zucchini, but a little more or less is fine). Stir into the eggs along with the cheese, meat, and black pepper.
5. Sprinkle the coconut flour and baking powder over the mixture and mix well. Don't worry, it will get very thick at this point as the coconut flour absorbs all of the nearby liquid.
6. Divide the mixture evenly into the muffin tin (I use a little cookie scoop for this, but a spoon works fine). Bake until puffed, set, and browning – around 15-20 minutes. Eat right away or cool and then cover, refrigerate, and eat cold. You can also reheat briefly in the microwave.