Savory Breakfast Muffins
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.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
Instructions
- 1
Preheat oven to 350F.
- 2
Lightly oil or spray two 12 cupcake pans.
- 3
In a medium to large bowl, combine the tapioca flour, the salt, the pepper, and the baking powder. Whisk to combine and set aside.
- 4
In another large bowl, add the chopped ham, the chopped scallions, the cheeses, and the eggs. Stir to combine.
- 5
In a small sauce pan, combine the milk and the oil, and bring to a simmer.
- 6
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.
- 7
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.
- 8
Scoop the batter into the cupcake pan and bake for approximately 30 minutes or until the muffins are firm.