MEAL PREP this weekend in no time with these Healthy Breakfast Egg Cheese Muffins which are a quick low carb recipe. Made with just zucchini, eggs, bacon and cheddar cheese you’re sure to appreciate the simplicity. Plus, there great for picky eating toddlers and to be honest the whole family. They can be easily prepared in batches which makes for a great breakfast meal prep as they can be enjoyed over a few days if stored properly in the fridge or even frozen up to 3 months.

You may also like these Savory Egg Broccoli Cheese Muffins

I have a picky eater in the home like many. And it has always been a struggle to get my child to eat there greens and even eggs. But with these bacon egg zucchini cheese muffins that is never a problem.

I will batch cook these and freeze them for easy and healthy breakfasts throughout the week. Also, if your child does not like eggs. You can call them “BACON CHEESE MUFFINS” and they will never know. Trust me, I do that cause well. Eggs are gross in our house!

You can always add 1/2 cup of cottage cheese for added protein if desired but it will slightly change the texture but is just as good. Also, if your child does like vegetables.

Vegetables you can Substitute with Zucchini

• Finely Chopped red, yellow or green peppers
• Spinach, finely chopped
• Key Tips for Success

• Dry the Zucchini: Essential for preventing soggy muffins. Shred zucchini and squeeze out excess moisture using a dish towel or paper towels.
• Bacon Prep: Use pre-cooked bacon for faster prep, or cook it crisp, chop it, and add to the egg mixture.
• Cheese Options: Cheddar, Gruyere, Swiss, or mozzarella all work well.
• Customization: Add garlic powder, onion powder, or red pepper flakes for flavor.
• Muffin Pan: Silicone muffin tins are highly recommended for easy removal, or thoroughly grease a metal pan. 

Storage and Reheating

• Refrigerator: Store in an airtight container for up to 3-4 days.
• Freezer: Cool completely, freeze on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.
• Reheat: Microwave for 30-60 seconds or warm

Best Way to Store Leftover Bacon Egg Cheese Muffins

The best way to store them is in an air-tight container in the fridge or freezer

• Fridge up to 3 days
• Freezer up to 3 months

How to make Healthy Breakfast Egg Cheese Muffins

• Pre-heat the oven to 350 FH a medium pot add your sliced zucchini and bring to a boil, once soft.
• Strain and set aside till cooled
• Meanwhile, beat the eggs all together with pepper
• Then, cook the bacon till crispy, remove the bacon and chop finely reserving some pieces for the top of the muffins
• Once the zucchini has cooled, squeeze all the liquid out and place in a large bowl
• Add the beaten eggs, shredded cheese and chopped bacon
• Toss well to combine
• Spray the muffin tin with oil and ladle in Top with more cheddar cheese and a piece of bacon
• Bake for 15-20 minutes or until a toothpick comes out clean from the middle of the muffin

WANTING MORE BREAKFAST EGG MUFFIN RECIPES?

Savory Egg Broccoli Cheese Egg Muffins

High Protein Egg Cheddar Muffins

Kimchi Egg Muffins

Remember to always have fun and experiment with your cooking! Whether you’re a seasoned cook or a beginner in the kitchen, this dish is sure to impress and satisfy. As Julia Child once said, “Cooking is like love, it should be entered into with abandon or not at all.” So go ahead and give this recipe a try, and don’t be afraid to add your own flair to it. Bon appetite!

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