Introduction

Bacon Zucchini Potato Breakfast Muffins are the perfect grab-and-go breakfast or snack, combining hearty, savory ingredients in a convenient muffin form. These muffins pack the goodness of shredded zucchini, potatoes, crispy bacon, and gooey cheese, making them a deliciously satisfying option for busy mornings. The versatility of these muffins also makes them great for meal prep, allowing you to enjoy a nutritious, homemade breakfast throughout the week. Whether you’re looking for a portable breakfast, an easy brunch dish, or a satisfying snack, these muffins have it all — protein, veggies, and a delicious cheesy flavor that everyone will love.

Ingredients

• 2 medium zucchinis, shredded
• 1 large potato, peeled and shredded
• 6 strips of bacon, cooked and crumbled
• 1 cup cheddar cheese, shredded
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• ½ tsp garlic powder (optional)
• 3 large eggs
• ¼ cup milk (whole, 2%, or your preferred type)
• ¼ cup olive oil or melted butter
• 2 tbsp fresh parsley, chopped (optional)

Preparation

Step 1: Preheat the Oven and Prepare the Muffin Pan

Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or line with paper muffin liners for easy cleanup.

Step 2: Cook the Bacon

In a skillet, cook the bacon until crispy. Remove from the pan and place on paper towels to drain excess grease. Once cooled, crumble the bacon into small pieces and set aside.

Step 3: Grate the Vegetables

Grate the zucchini and potato using a box grater or a food processor. Place the shredded vegetables in a clean kitchen towel or cheesecloth, and squeeze out as much moisture as possible. This will prevent the muffins from becoming too soggy during baking. Set aside.

Step 4: Sauté the Onion and Garlic

In the same skillet you used for the bacon, sauté the diced onion and minced garlic until softened and fragrant, about 2-3 minutes. Set aside to cool.

Step 5: Mix the Dry Ingredients

In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, black pepper, paprika, and garlic powder (if using). Whisk the dry ingredients together until evenly distributed.

Step 6: Prepare the Wet Ingredients

In a separate bowl, whisk together the eggs, milk, and olive oil (or melted butter). Pour the wet ingredients into the dry mixture and stir until just combined. Avoid overmixing, as this can result in dense muffins.

Step 7: Combine Everything

Gently fold the shredded zucchini, potato, crumbled bacon, sautéed onion and garlic, and shredded cheddar cheese into the batter. Mix until all ingredients are evenly incorporated.

Step 8: Fill the Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about ¾ of the way full. If you want an extra cheesy topping, sprinkle a bit more cheddar cheese over each muffin.

Step 9: Bake the Muffins

Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. The tops should be firm and slightly crisp, while the inside remains tender and moist.

Step 10: Cool and Serve

Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Transfer to a wire rack to cool completely, or serve warm. These muffins are delicious hot, but also perfect to enjoy at room temperature.

Cooking Note

• Shredding tip: Use a fine grater for the zucchini and potato for a smoother muffin texture, or a coarse grater if you prefer a chunkier bite.
• Moisture control: Be sure to thoroughly squeeze out excess water from the zucchini and potato to prevent sogginess. This is a key step to ensure the muffins bake up with the right texture.
• Storage: These muffins can be stored in an airtight container in the refrigerator for up to 5 days. Reheat them in the microwave for about 20-30 seconds before eating for a fresh-from-the-oven taste.
• Freezing: You can freeze the muffins by allowing them to cool completely and then placing them in a freezer-safe bag or container. To reheat, microwave a frozen muffin for 45-60 seconds or warm in the oven at 350°F (175°C) for 10-15 minutes.

Serving Suggestions

• Breakfast on-the-go: Pair a muffin with a piece of fresh fruit and a cup of coffee or tea for a quick, easy, and satisfying breakfast.
• Brunch: Serve these muffins as part of a larger brunch spread, alongside scrambled eggs, fresh fruit, and a variety of juices.
• Snack: These muffins make a great savory snack, perfect for afternoon hunger pangs or a post-workout refuel.
• Dipping sauces: Enjoy the muffins with a dollop of sour cream, salsa, or even a little hot sauce for added flavor.

Tips

1. Cheese alternatives: Swap out the cheddar for other cheeses like mozzarella, gouda, or Monterey Jack to change up the flavor profile.
2. Add vegetables: Feel free to add other grated vegetables like carrots or spinach to boost the nutritional content of the muffins.
3. Gluten-free option: Substitute the all-purpose flour with a gluten-free flour blend to make these muffins gluten-free.
4. Meal prep: These muffins are perfect for meal prepping! Make a batch over the weekend, and you’ll have a delicious breakfast ready for the week ahead.
5. Spice it up: Add some red pepper flakes or a diced jalapeño for a spicy kick.

Prep Time:

• 15 minutes

Cooking Time:

• 25 minutes

Total Time:

• 40 minutes

Nutritional Information (Per Serving)

• Calories: 220
• Protein: 10g
• Sodium: 450mg

Conclusion

Bacon Zucchini Potato Breakfast Muffins are an all-in-one meal solution that combines the heartiness of potatoes, the freshness of zucchini, the savory flavor of bacon, and the creamy goodness of cheese. They’re easy to prepare, can be stored for days, and offer a balanced meal packed with protein, carbs, and healthy fats. Ideal for busy mornings, these muffins allow you to enjoy a homemade, nutritious breakfast with minimal effort. Plus, they’re versatile enough to serve as a snack or side dish for brunch gatherings. Make a batch ahead of time and enjoy the convenience and flavor all week long!

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