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.

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease a jumbo muffin tin or line it with jumbo-sized muffin liners.

Step 2

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.

Step 3

In a large mixing bowl, whisk together the eggs, Greek yogurt, olive oil, and milk until smooth and well-combined.

Step 4

In another bowl, combine the all-purpose flour, baking powder, salt, black pepper, and garlic powder. Whisk lightly to evenly distribute the dry ingredients.

Step 5

Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Do not overmix to avoid dense muffins.

Step 6

Fold in the grated zucchini, shredded cheese, crumbled bacon, and green onions until evenly distributed throughout the batter.

Step 7

Scoop the batter evenly into the prepared jumbo muffin tin, filling each cup about 3/4 full.

Step 8

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.

Step 9

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.

Step 10

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

Serving size	(1463.9g)

Amount per serving	% Daily Value*
Calories	3453.8

Total Fat 195.8g	0%
Saturated Fat 67.3g	0%
Polyunsaturated Fat 5.6g
Cholesterol 1084.8mg	0%
Sodium 9868.9mg	0%
Total Carbohydrate 235.9g	0%
Dietary Fiber 10.7g	0%
Total Sugars 32.6g
Protein 169.8g	0%

Vitamin D 190.8IU	0%
Calcium 1313.8mg	0%
Iron 17.8mg	0%
Potassium 2744.6mg	0%

*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.

Source of Calories

Fat: 52.1%

Protein: 20.1%

Carbs: 27.9%