Introduction
If you’re searching for a nutritious and savory breakfast option that can be made ahead of time, Savory Zucchini and Potato Breakfast Muffins with Parmesan and Ham are just what you need. These breakfast muffins are perfect for busy mornings, meal prepping, or even as a grab-and-go snack. They’re loaded with grated zucchini and potatoes, providing a healthy dose of veggies, while the Parmesan cheese and diced ham add richness and protein. The balance of flavors in these muffins makes them an irresistible morning treat.
Crisp on the outside and soft on the inside, these savory muffins are versatile and customizable. Topped with extra Parmesan and diced ham for added texture, they’re delicious as is, or you can drizzle them with spicy ketchup or your favorite hot sauce to take the flavor up a notch. Whether you’re hosting a brunch or packing lunch for work, these savory breakfast muffins will satisfy and energize you for the day ahead!
Ingredients:
For the Muffins:
- 1 medium zucchini, grated
- 2 medium potatoes, peeled and grated
- 1/2 cup diced ham (plus extra for topping)
- 1/2 cup grated Parmesan cheese (plus extra for topping)
- 3 large eggs
- 1/4 cup milk (or a dairy-free alternative)
- 1/4 cup olive oil
- 1/2 cup all-purpose flour (or gluten-free flour)
- 1/2 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
For the Topping:
- 1/4 cup diced ham
- 2 tablespoons grated Parmesan cheese
For the Dressing:
- Spicy ketchup or hot sauce, for serving
Preparation:
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with olive oil or nonstick spray.
Step 2: Prepare the Vegetables
Grate the zucchini and potatoes using a box grater or food processor. Place the grated vegetables in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is essential to prevent the muffins from becoming too soggy.
Step 3: Prepare the Muffin Batter
In a large mixing bowl, whisk together the eggs, milk, and olive oil until well combined. Add the grated zucchini and potatoes, diced ham, and Parmesan cheese. Stir to combine.
In a separate bowl, whisk together the flour, baking powder, garlic powder, onion powder, salt, pepper, and smoked paprika (if using). Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix the batter, as it can make the muffins dense.
Step 4: Fill the Muffin Tin
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 of the way full. Top each muffin with a bit of the extra diced ham and a sprinkle of Parmesan cheese for added flavor and texture.
Step 5: Bake the Muffins
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. The tops should be slightly crispy, and the insides tender and moist.
Step 6: Cool and Serve
Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Serve warm, drizzled with spicy ketchup or hot sauce, depending on your preference.
COOKING Note:
- Zucchini Tip: Grating the zucchini with the skin on adds extra fiber and nutrients. Be sure to squeeze out all the excess liquid to avoid watery muffins.
- Ham Substitution: If you don’t eat ham, feel free to substitute with cooked bacon, sausage crumbles, or even a plant-based meat alternative.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend to make this recipe gluten-free.
Serving Suggestions:
These Savory Zucchini and Potato Muffins are incredibly versatile and can be served in several ways:
- Pair them with scrambled eggs or an omelet for a hearty brunch spread.
- Serve with a side of fresh fruit or a mixed green salad for a balanced meal.
- Pack them for lunch or as a quick snack during the day.
Tips:
- Meal Prep Friendly: These muffins are perfect for meal prepping. Make a batch at the start of the week and store them in an airtight container in the fridge for up to 5 days. They can also be frozen for up to 2 months—just thaw and reheat in the oven or microwave when ready to eat.
- Portion Control: If you want smaller portions, use a mini muffin tin and reduce the baking time by 5-7 minutes.
- Extra Flavor: Add finely chopped fresh herbs like parsley or chives to the batter for an extra burst of flavor. A sprinkle of crushed red pepper flakes will also add some heat if you like it spicy.
Prep Time:
- 15 minutes
Cooking Time:
- 25 minutes
Total Time:
- 40 minutes
Nutritional Information (Per Muffin):
- Calories: 180 kcal
- Protein: 7 g
- Carbohydrates: 12 g
- Fat: 11 g
- Fiber: 2 g
- Sodium: 350 mg
Conclusion
Savory Zucchini and Potato Breakfast Muffins with Parmesan and Ham are the ultimate on-the-go breakfast solution, combining the richness of ham and Parmesan with the nutritional power of zucchini and potatoes. They’re perfectly crispy on the outside, soft and fluffy on the inside, and full of savory flavors that are sure to satisfy your morning hunger. Whether enjoyed fresh out of the oven or reheated throughout the week, these muffins are as convenient as they are delicious.
Topped with extra Parmesan and ham, and paired with spicy ketchup or a dash of hot sauce, they can be customized to fit your taste. These muffins aren’t just for breakfast either—they make excellent snacks or light meals anytime. So go ahead, bake a batch and savor the convenience and taste of these wholesome breakfast muffins!
Print
Savory Zucchini and Potato Breakfast Muffins with Parmesan and Ham
- Total Time: 40 minutes
Ingredients
For the Muffins:
- 1 medium zucchini, grated
- 2 medium potatoes, peeled and grated
- 1/2 cup diced ham (plus extra for topping)
- 1/2 cup grated Parmesan cheese (plus extra for topping)
- 3 large eggs
- 1/4 cup milk (or a dairy-free alternative)
- 1/4 cup olive oil
- 1/2 cup all-purpose flour (or gluten-free flour)
- 1/2 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
For the Topping:
- 1/4 cup diced ham
- 2 tablespoons grated Parmesan cheese
For the Dressing:
- Spicy ketchup or hot sauce, for serving
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with olive oil or nonstick spray.
Step 2: Prepare the Vegetables
Grate the zucchini and potatoes using a box grater or food processor. Place the grated vegetables in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is essential to prevent the muffins from becoming too soggy.
Step 3: Prepare the Muffin Batter
In a large mixing bowl, whisk together the eggs, milk, and olive oil until well combined. Add the grated zucchini and potatoes, diced ham, and Parmesan cheese. Stir to combine.
In a separate bowl, whisk together the flour, baking powder, garlic powder, onion powder, salt, pepper, and smoked paprika (if using). Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix the batter, as it can make the muffins dense.
Step 4: Fill the Muffin Tin
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 of the way full. Top each muffin with a bit of the extra diced ham and a sprinkle of Parmesan cheese for added flavor and texture.
Step 5: Bake the Muffins
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. The tops should be slightly crispy, and the insides tender and moist.
Step 6: Cool and Serve
Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Serve warm, drizzled with spicy ketchup or hot sauce, depending on your preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 180 kcal
- Sodium: 350 mg
- Protein: 7 g