Imagine biting into a savory, golden-brown muffin that perfectly balances the smoky richness of crispy bacon with the fresh, tender goodness of zucchini. These muffins (or quiche!) are not just a recipe—they're a culinary adventure that will transform your breakfast or brunch from ordinary to extraordinary. Whether you're a busy home cook looking for a quick meal or a food enthusiast craving something uniquely delicious, this recipe promises to tantalize your taste buds and impress even the pickiest eaters.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins or 1 quiche
Ingredients
- 2 cups zucchini, grated
- 1 cup bacon, cooked and crumbled
- 1 cup flour
- 1 cup cheese, shredded
- 4 eggs
- 1/2 cup milk
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 12-cup muffin tin by greasing it with butter or cooking spray, or line with paper muffin liners.
- Using a clean kitchen towel or cheesecloth, squeeze excess moisture from the grated zucchini. This is crucial to prevent soggy muffins or quiche.
- In a large mixing bowl, combine the grated zucchini, cooked and crumbled bacon, shredded cheese, flour, salt, and pepper. Mix thoroughly to distribute ingredients evenly.
- In a separate bowl, whisk together eggs and milk until well combined and slightly frothy.
- Pour the egg mixture into the zucchini and bacon mixture. Stir gently until all ingredients are well incorporated.
- For muffins: Spoon the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full. For quiche: Transfer the mixture into a 9-inch pie dish or quiche pan.
- Bake in the preheated oven for 20-25 minutes. For muffins, they should be golden brown and a toothpick inserted in the center comes out clean. For quiche, the center should be set and edges slightly golden.
- Remove from the oven and let cool in the pan for 5-10 minutes before removing. For muffins, gently run a knife around the edges to loosen.
- Serve warm or at room temperature. These can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
Tips
- Moisture Management: Always squeeze out excess liquid from grated zucchini to ensure your muffins are perfectly textured and not soggy.
- Bacon Brilliance: Use crispy, well-cooked bacon for maximum flavor and crunch. Consider using thick-cut bacon for more robust taste.
- Cheese Choices: While the recipe suggests shredded cheese, experiment with different varieties like sharp cheddar, gruyère, or a blend for unique flavor profiles.
- Make-Ahead Magic: These muffins freeze beautifully! Cool completely, then store in an airtight container for up to a month. Reheat directly from frozen for a quick breakfast.
- Customization is Key: Feel free to add herbs like chives or thyme, or include diced bell peppers for extra nutrition and flavor.
- Gluten-Free Option: Substitute regular flour with almond or gluten-free flour blend for those with dietary restrictions.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 10g
Protein: 12g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 95mg
