Savory Egg, Bacon and Zucchini Muffins

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40 min Prep time: 10min Cook time: 30min

Moxy Thoughts

Now that it’s summer, we are in full swim team mode.  That means that everyday during the week we spend at least a couple hours at the pool and on the weekend we get up at the crack of dawn, load up the car and head to a full day of swim meets.  The kids are both loving the sport, which makes it much easier because it really is quite a commitment for the whole family when you have a swimmer.  But, it’s also really fun and you begin to create a swim family after spending so much time near the chlorine together!  

The first year we had our oldest on the team we learned a lot about the gear and preparation that goes into the sport.  We bought the full kit – pop up camper, outdoor mat, folding table, wheely cooler and collapsible wagon to haul all that stuff to and from the meet.  Check out the ‘tent camp’ from this week’s meet!

The other part of swim meets that become really important is to pack up enough good, high protein low sugar foods that give the kids the energy they need to swim their best and still taste delicious enough so that they want to eat between their events.

For us, that has meant a few recipes that are now classics for swim meets.  Breakfast is the one that has been the most important, it needs to get everyone fueled without loading down their stomachs.  So, I created these no carb, savory egg muffins that are easy to eat with your hands but super satisfying – most of the families have begun to ‘order’ these now from us for the meets.   The key to the muffins is that you can use any vegetables you like.  For us we tend to use zucchini because our garden produces so many zucchini in the summer that I have literally put them into nearly every recipe I can think of.   Give these a try and send me your suggestions no modifications – would love to try all your versions out there!

 

Ingredients

  • 6 eggs
  • ½ cup milk
  • 1 tbsp. Cumin seed, grounded
  • 2 tsp. Paprika
  • 1 tsp. Pepper
  • 2 cups shredded zucchini (or other savory vegetable of your choice)
  • 2 tsp. Salt
  • 6 strips bacon, cooked and crumbled
  • 2 cups shredded cheddar cheese (or shredded mozzarella)
  • 1 cup shredded Parmesan cheese

Directions

  • Preheat oven to 375.
  • Either spray muffin tin well with non stick cooking spray or use cupcake papers to line pan.
  •  In large bowl, combine eggs, milk, cumin, paprika and pepper in bowl and whisk until well blended.
  • Set aside.
  • Shred zucchini, dry with paper towel and cover with salt.
  • Combine zucchini and bacon with egg mixture and stir well and fold in shredded cheddar cheese.
  • Pour into muffin tin evenly, approximately ¾ full per muffin and top each evenly with Parmesan cheese.
  • Cook approximately 30 minutes, or until toothpick comes out dry.
  • Serve warm, or wrap in foil and refrigerate for up to 3 days.

The Moxy Mamma

Hi I’m Anna. I’m a mom, wife, full time executive, part time amateur cook and love to be creative whenever I can.

In 2014, my husband received news that he had Type II Diabetes.I’m on a mission to eat great food and create delicious recipes that are packed with flavor instead of added sugar.

Do Good, Eat Great and Put some Moxy on your plate! (more about Anna)