Zucchini-Bacon Egg Muffins (Gluten-Free)

Try making these easy, filling eggy muffins for a fancy weekend brunch or a big-batch breakfast to last you all week long.
Zucchini-Bacon Egg Muffins (Gluten-Free)

These easy, make-ahead, egg-based muffins are perfect for those mornings when you wake up a little too late (and have a meeting in, oh, about 20 minutes). Mix up some eggs, throw in your favorite veggies and breakfast meat, and bake. Store them in the fridge for on-the-go eggy, protein-packed deliciousness all week long. These breakfast treats are perfect on their own and equally good sandwiched in an english muffin or two slices of whole-grain toast. 

What You'll Need:

  • 1 large zucchini, shredded (about 3 cups)
  • 6 slices bacon (or turkey bacon), chopped
  • 9 eggs
  • 1/4 cup milk (sub water to make this recipe Paleo)
  • 1/2 cup shredded cheese (omit to make this recipe Paleo)
  • Oil or cooking spray
  • Salt and pepper to taste

What to Do:

  1. Preheat oven to 400 degrees F. Prepare muffin tin by greasing liberally with oil or cooking spray. Set aside.
  2. In a small frying pan, cook bacon until crispy. Once cooked, scoop onto a paper-towel-lined plate to collect the excess fat.
  3. Now, prepare the eggs: In a medium bowl, beat eggs until evenly combined. Add milk, salt, and pepper, and stir to combine. 
  4. Add zucchini, cheese, and cooked (and cooled) bacon. Stir to combine.
  5. Portion egg mixture evenly into muffin cups. They should be almost all the way full.
  6. Bake until cooked through and lightly golden, about 25 to 30 minutes.
  7. Serve alone, alongside toast, or on top of a salad for a healthy, filling breakfast or brunch. Stored in tupperware, the egg muffins should last about a week in the fridge. Microwave for roughly 30 seconds to reheat for breafasts all week long!

 

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