Let’s face it. Some mornings it’s a challenge to even get out the door on time let alone have a time for a healthy breakfast! Keto Breakfast Muffins with Zucchini, Cheddar and Ham is a packed full of flavor, in every keto muffin bite! Super easy to make, which makes this a perfect recipe for those meal prep mornings! Packed with protein but low in carbs!
Let’s get started!
HOW TO MAKE KETO BREAKFAST MUFFIN WITH ZUCCHINI, CHEDDAR AND HAM
Let’s first start by preheating your oven to 375F and spray a 12 cup muffin pan with cooking spray.
Now, let’s start grating your zucchini and start chopping you ham and set this aside.
Zucchini is really easy to grate with a box cheese grater. it literally takes minutes!
In a large mixing bowl, combine the almond flour, baking soda, salt, garlic powder and onion powder.
Add in the eggs, zucchini, cheddar cheese and ham. Nope, no need to squeeze the liquid from the zucchini!
Make sure to mix well!
Spoon the mixture evenly into the muffin tin. Your cups should be completely full!
I tested this recipe using muffin liners and it worked with and without the liners. Just make sure to spray the inside of the liners before putting in the batter.
Bake in the oven for 25 minutes or until a toothpick comes out clean.
Perfect 30 minute recipe for those busy mornings! Yummy!
Like this keto breakfast recipe? Check out my other recipes for Keto Frittata with Sausage, Low Carb Breakfast Casserole or Hearty Egg Muffin Cups-Whole 30 Breakfast!
⭐ Did you make this Keto Breakfast Muffins with Zucchini, Cheddar and Ham Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Keto Breakfast Muffins with Zucchini, Cheddar, and Ham
Ingredients
- 2 1/2 Cups almond flour (click here to see my favorite brand)
- 1 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 4 Large Eggs, beaten
- 2 Medium zucchini, grated
- 1 Cup Cheddar Cheese
- 9 ounces Ham, Chopped
Instructions
- Preheat the oven to 375F and spray a 12 cup muffin pan with cooking spray. Set aside.
- Grate you zucchini and chop your ham and set aside.
- In a large mixing bowl, combine the almond flour, baking soda, salt, garlic powder and onion powder.
- Add in the eggs, zucchini, cheddar cheese and ham. Mix Well!
- Spoon the mixture evenly into the muffin tin. The cups will be completely full.
- Bake in the oven for 25 minutes or until a toothpick comes out clean.
- Store in the refrigerator for up to 1 week.
Notes
- These worked with muffin liners as well for easier clean up. Just be sure to spray the inside of the liner so the keto breakfast muffins don't stick.
- There is no need to squeeze the liquid from the zucchini.
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