Zucchini Breakfast Jumbo Muffins Oamc
Start your mornings with a savory twist by indulging in Zucchini Breakfast Jumbo Muffins OAMC—perfect for meal prepping and packed with bold flavors! These oversized muffins boast a tender crumb infused with grated zucchini, sharp cheddar cheese, smoky crumbled bacon, and aromatic green onions. The high-protein blend of eggs, Greek yogurt, and a touch of garlic powder ensures a wholesome, satisfying bite, while the jumbo size makes them ideal for hearty breakfasts on busy days. Designed for OAMC (Once-A-Month Cooking), these muffins are freezer-friendly and reheat beautifully, making them a time-saving solution for meal planning. Whether fresh out of the oven or warmed up later, these muffins guarantee a delicious start to your day.
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Recipe Information
Ingredients
- 2 cups (grated) Zucchini
- 4 large Eggs
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.75 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 cup Shredded cheddar cheese
- 0.75 cup Cooked and crumbled bacon
- 1 cup (plain, full-fat preferred) Greek yogurt
- 0.25 cup Olive oil
- 0.5 cup (thinly sliced) Green onions
- 0.25 cup Milk
- 0.5 teaspoons Garlic powder
Instructions
Preheat your oven to 375°F (190°C) and grease a jumbo muffin tin or line it with jumbo-sized muffin liners.
Grate the zucchini onto a clean kitchen towel. Squeeze out the excess moisture by wrapping it in the towel and twisting firmly. Set aside the grated zucchini after removing as much liquid as possible.
In a large mixing bowl, whisk together the eggs, Greek yogurt, olive oil, and milk until smooth and well-combined.
In another bowl, combine the all-purpose flour, baking powder, salt, black pepper, and garlic powder. Whisk lightly to evenly distribute the dry ingredients.
Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Do not overmix to avoid dense muffins.
Fold in the grated zucchini, shredded cheese, crumbled bacon, and green onions until evenly distributed throughout the batter.
Scoop the batter evenly into the prepared jumbo muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of the muffins comes out clean and the tops are golden brown.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, you can individually wrap the muffins in plastic wrap and place them in a freezer-safe bag for OAMC (Once-A-Month Cooking). To reheat, unwrap and microwave for 30-45 seconds or warm in a low oven.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 1023 mg | 44% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.4 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 236 mg | 18% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 414 mg | 9% | |
*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.
