Hearty Breakfast Muffins
Start your day off right with these Hearty Breakfast Muffins that are packed with wholesome ingredients and bold flavors! Featuring a blend of all-purpose and whole wheat flours, these savory muffins are loaded with shredded cheddar cheese, zucchini, red bell pepper, and green onions, with the option to add crispy bacon for an irresistible smoky touch. A luscious mixture of Greek yogurt, olive oil, and eggs ensures a moist and tender texture, while a hint of black pepper adds a delicate kick. Perfect for busy mornings, meal prep, or on-the-go snacks, these muffins come together in just under an hour and are a great way to sneak in some veggies while indulging in cheesy, breakfast comfort. Whether served warm with coffee or packed into a lunchbox, these protein-packed breakfast muffins are sure to become a family favorite!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.75 cups Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 1 cup Shredded cheddar cheese
- 0.5 cups Cooked and crumbled bacon (optional)
- 0.75 cups Shredded zucchini
- 0.5 cups Diced red bell pepper
- 2 tablespoons Chopped green onion
- 2 units Large eggs
- 0.75 cups Milk
- 0.5 cups Greek yogurt (plain)
- 0.25 cups Olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line it with paper liners.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground black pepper.
Stir in the shredded cheddar cheese, crumbled bacon (if using), shredded zucchini, diced red bell pepper, and chopped green onion. Mix to coat the add-ins evenly with the dry ingredients.
In a medium bowl, whisk together the eggs, milk, Greek yogurt, and olive oil until smooth.
Pour the wet ingredient mixture into the dry ingredient mixture. Stir gently until just combined. Do not overmix.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container for up to 3 days or refrigerated for up to a week.
Nutrition Facts
Calories |
2802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.0 g | 208% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 5864 mg | 255% | |
| Total Carbohydrate | 212.8 g | 77% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 18.5 g | ||
| Protein | 127.8 g | 256% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1282 mg | 99% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1938 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
