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    Recipes » Keto Muffin Recipes » Keto Breakfast Muffins with Zucchini, Cheddar, and Ham

    Published: Nov 1, 2019 · by: jenniferbanz · As an Amazon Associate I earn from qualifying purchases

    Keto Breakfast Muffins with Zucchini, Cheddar, and Ham

    Keto Breakfast Muffins are a super easy, perfect grab-go breakfast for those busy mornings! Packed with protein and low in carbs makes this hearty muffin a go-to choice for anyone living a healthier lifestyle! With zucchini, cheese and savory ham…so much flavor packed in every keto breakfast muffin!

    keto breakfast muffins on a white plate

    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!

    I love all kinds of muffins and I bet you do too!  Check out my other keto muffin recipes:

    • Banana Bread Muffins – Yes, they are keto!
    • Chocolate Chip muffins
    • Almond flour muffins
    • Pumpkin Cheesecake Muffins

     

    Let’s get started!

    HOW TO MAKE KETO BREAKFAST MUFFINS 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!

    zucchini and ham being chopped up on a red cutting board

    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!

    mixture for keto breakfast muffins in a glass bowl

    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.

    keto breakfast muffins in a muffin tin needing to be baked in the oven

    Bake in the oven for 25 minutes or until a toothpick comes out clean.

    Perfect 30 minute recipe for those busy mornings! Yummy!

    keto breakfast muffins on a white platter

     

    ⭐ 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 being cut with a fork

    Keto Breakfast Muffins with Ham, Cheddar, and Zucchini

    Keto Breakfast Muffins are a super easy, perfect grab-go breakfast for those busy mornings! Packed with protein and low in carbs makes this hearty muffin a go-to choice for anyone living a healthier lifestyle!
    5 from 7 votes
    PRINT RECIPE PIN RECIPE
    Course: Breakfast
    Cuisine: American
    Keyword: 30 minute meal, almond flour, breakfast, brunch, gluten free, keto breakfast recipe, muffins, recipe for keto breakfast muffins
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 12
    Calories: 233kcal
    Author: Jennifer Banz

    INGREDIENTS

    • 2 ½ Cups almond flour (click here to see my favorite on Amazon)
    • 1 teaspoon Baking soda
    • ¼ teaspoon Kosher salt
    • ½ teaspoon Garlic powder
    • ½ teaspoon Onion powder
    • 4 Large Eggs, beaten
    • 2 Medium zucchini, grated
    • 1 Cup Cheddar Cheese
    • 9 ounces Ham, Chopped
    US Customary - Metric

    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.

    WATCH HOW TO MAKE IT

    JENNIFER'S TIPS

    • 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.

    NUTRITION

    Serving: 12g | Calories: 233kcal | Carbohydrates: 6g | Protein: 13g | Fat: 18g | Saturated Fat: 3g | Fiber: 3g | Sugar: 2g
    « Keto Green Bean Casserole with Almond Parmesan Topping
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      Recipe Reviews




    1. Christine says

      April 07, 2022 at 11:08 am

      5 stars
      Yum!! Just finished licking my fingers after eating this morning’s muffin!! These are worth the minutes it takes to prepare. After cooling, they’re in the freezer. 😊

      Reply
    2. Stephanie W says

      January 23, 2022 at 5:38 pm

      5 stars
      This is now my favorite egg muffin! The zucchini is what sent this over the top. I will be making these ALL the time!! I did not have baking soda and substituted baking powder. It didn’t affect the taste.

      Reply
    3. Susan says

      September 04, 2021 at 2:36 pm

      5 stars
      Great recipe that can be used for either breakfast or lunch. I used turkey because I didn’t have ham and it was still good.

      Reply
    4. Sebrina says

      July 25, 2021 at 3:35 pm

      5 stars
      Delicious

      Reply
    5. Sherry says

      April 21, 2021 at 3:33 pm

      Can’t wait to try this recipe.

      Reply
    6. Diana Navarre says

      February 10, 2021 at 10:01 am

      5 stars
      made these today and they are yummy!! and easy! So glad I found your website!

      Reply
    7. Yolanda says

      December 01, 2020 at 8:59 pm

      Making these tonight and wondered if I can freeze any excess muffins ?

      Reply
      • jenniferbanz says

        December 02, 2020 at 3:10 pm

        Yes! I always freeze them on a plate and then put them into a freezer bag or bowl

        Reply
    8. Tamara says

      September 27, 2020 at 7:24 pm

      5 stars
      Love this Recipe!

      I did squeeze out the zucchini juice, added a small amount of cajun seasoning, parsely, breakfast sausage, and chives. This recipe is a definite keeper in my Keto Arsonal!
      Thanks so much

      Reply
    9. Nina says

      April 29, 2020 at 5:14 pm

      5 stars
      Made this today and loved it! It was so easy to come together and turned out delicious, thank you!

      Reply
    10. Jade says

      April 19, 2020 at 4:24 am

      Can these be frozen?

      Reply
      • jenniferbanz says

        April 21, 2020 at 4:34 pm

        Yep!

        Reply
        • Jade Rusk says

          April 26, 2020 at 1:44 pm

          Thanks Jennifer. Made these today and they taste awesome. Used extra strong cheddar and they are so light and moorish. Will definitely be making again.

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    Hey there, I'm Jennifer! I’m the voice, author, and creator behind Low Carb with Jennifer and Live Life Keto. 

    I've been cooking low carb/keto for the past 10 years and it has helped me shed over 70 pounds!

    My keto recipes reflect my philosophy on cooking...everything needs to be easy, fast, exceptionally delicious, and use common ingredients.

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