17 January 2013 1:01 PM
Country Ham, Cheddar & Zucchini Breakfast Muffins

 

Country Ham, Cheddar & Zucchini Muffins

I’ve been on the search for savory breakfast items that I can freeze so that T can pop them in the microwave in the morning before she runs out the door for the school bus.  Because variety is the spice of life, I keep trying to come up with different items that can go from freezer to microwave to decent breakfast.

I’ve made various flavors of breakfast burrito by changing up the sausage flavorings, cheese, & salsa.  The most delicious combination is in this year’s Christmas Cookbook that you can download here.  Since I make the tortillas, it takes two hours, start to finish, to make 15 – 18 burritos.

I’ve also made bacon, egg & cheese muffins.  This takes, mostly hands off, all day because I make the English Muffins.  Yeah, yeah, I know.  Once the muffins are finally cooked, baking the eggs & bacon doesn’t really take that long.

But I was longing for something that would be quick to make and still be savory with some protein.  Enter the Savory Breakfast Muffin.  After oodles of Google searches, I mashed together some recipes and came up with this one.

Country Ham, Cheddar & Zucchini Breakfast Muffins

Ingredients

1 ¼ c AP flour
1 TBS baking powder
½ tsp salt
2 TBS sugar
2 eggs
¼ c grape seed or other mild oil
¾ c milk
4 ½ c shredded zucchini  
½ c shredded sharp cheddar cheese
¼ c chopped cooked country ham
2 TBS chopped fresh parsley (optional)

Method

Preheat oven to 400°F.  Grease or line 18 muffin cups.

Sift flour, baking powder & salt into a large bowl.  Add sugar and mix well.

In a 2nd bowl, beat eggs with oil & milk.

Add liquid bowl to dry bowl and mix well.  Add zucchini and mix until just incorporated.  Repeat with cheese, country ham and parsley.  It’s okay if it is a bit lumpy.

Fill muffin tin cups at least 2/3-rds full of batter.  Bake for 25 – 30 minutes until browned and an inserted toothpick comes out clean.  Cool for 10 minutes on a wire rack in muffin tin and then run a knife around the edge to dislodge the muffin.  Cool the rest of the way on the cooling rack.

Eat now – or…  Wrap in plastic wrap and freeze.  To reheat, take off plastic wrap and re-wrap in a paper towel and microwave on high for 30 – 60 seconds, or until heated through.

Enjoy!

O


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