Savory Breakfast Muffins [Gluten Free]
Chewy, cheesy Savory Breakfast Muffins are the perfect way to start the day! Full of eggs, zucchini, ham, and cheese, these muffins are gluten free because they are made with tapioca flour. Whether you’re feeding yourself or the whole family, these Zucchini Breakfast Muffins can be made in advance and easily (re)heated up in the morning for ease and convenience.
Why I love these savory Breakfast Muffins
These Tapioca Zucchini Breakfast Muffins are a perfect way to start the day, especially if your mornings are as hectic as mine. You just pop them out of the freezer, into the toaster (or microwave) and a few moments later, breakfast is ready. If you’re anything like me, you’re also probably running late, so grab your muffins and run!
And if you think these little muffins look familiar, you are right! They are similar to Pão de Queijo (Brazilian Cheese Breads); also naturally gluten free, and oh-so-delicious. I made them nice and cheesy, added some ham and some veggies so you don’t feel too guilty.
Oh, and they are great for picky kids because they don’t realize they are even eating veggies! Yup, you’re welcome!
These little breakfast muffins are the perfectly chewy and cheesy way to wake up. Slap some salted butter or Sriracha on them because sriracha makes eeeeeeeverything better, grab a coffee and start your day right!
Bom Apetite!
Beijinhos!! xoxo
More Breakfast Recipes: Tropical Smoothie Recipe / Brazilian Tapioca / Croque Monsieur Sandwich
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What you’ll need to make these Zucchini Breakfast Muffins
- 2 muffin/cupcake pans
- Nonstick cooking spray
- Bowls for ingredients and for mixing
- A wire rack for cooling the muffins
In addition to these tools, you’ll need the following ingredients to make these Savory Breakfast Muffins:
- Tapioca flour—no other gluten free flour will do 😉
- Salt and pepper
- Baking powder
- Zucchini—you’re going to shred this, but you’ll want anywhere from 1 large to 3-4 small zucchinis to get 2 cups of shreds. You could substitute a yellow squash if that’s what you have on hand, but I really encourage you to use zucchini here, so you get those pretty green specks on your little muffins!
- Uncured ham—you can certainly use the deli sliced ham if that’s what you have in your fridge. This recipe is also awesome for leftover holiday ham.
- Scallions or green onions
- Cheddar and Parmesan cheeses
- Eggs
- Milk—whole milk
- Vegetable or canola oil
How to make Savory Breakfast Muffins
I really love these zucchini breakfast muffins because they can be made in advance and stored in the freezer, ready for you whenever you’re ready for them!
Step 1. Prep all your ingredients before you get started. I like to keep the eggs, the ham, the cheeses and the green onion separate at the start. Then, I combine all the dry ingredients – the tapioca, baking powder, salt and pepper – in a big bowl.
Next, grate the zucchini, and press it with a towel to squeeze as much water out of it as possible. If the zucchini is too moist, we risk making gummier muffins because of the excessive moisture combined with the tapioca will change the texture.
Step 2. This step begins with simmering the milk and the oil together.
Meanwhile, add the zucchini to the tapioca mixture, and stir well to combine.
Steps 3 & 4. Whisk the eggs, then mix them with the cheeses and the green onions. I like to do it this way because the moment we add moisture to the tapioca, it’ll want to cling to it. So by having the cheeses already mixed into the eggs, you won’t be left with an inconsistent batter, where you have clumps of cheese in some bites and no cheese in others.
Step 5. Add the egg and cheeses mixture to the tapioca, along with the ham. Mix gently to combine.
Step 6. Slooooooooowly pour in the warm milk into the other ingredients. Stir it together with a wooden spoon. At some point, the mixture will become too gummy, and it’s best to just get your hands in there. No need to knead it or anything, though. We’re just making sure everything is combined.
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Step 7. You’ll notice that your dough will become tacky. It will stick to your hands—this is totally normal.
Step 8. Scoop the dough into greased muffin tins. I use this scooper that I love because it’s great for scooping cupcakes, too!
That’s it. Just bake these Savory Breakfast Muffins, and you’re all set!
Zucchini Breakfast Muffins – Ready to Store or Eat!
After baking, you can decide to eat everything in one sitting, or if you’ll save some for breakfasts later in the week.
To store, add the fully baked and cooled muffins to a ziplock bag and refrigerate or freeze. If I am freezing these muffins, I slice them in half beforehand because this way, I can defrost them in the toaster! It’ll take 3-5 minutes, just depending on the strength of your appliance.
These savory breakfast muffins will last 3-4 days in the fridge, and longer in the freezer!
When they’re nice and warm, add a little Sriracha or salted butter for extra flavorful goodness!
What about you? Leave me a comment and let me know!
More Breakfast Muffin Recipes to try:
If you love savory breakfast muffins like I do, you’re definitely going to want to check the following recipes out…
- Rainbow Veggie Breakfast Egg Muffins
- Maple Sausage Dutch Babies
- Gluten Free Broccoli Quiche Lorraine Bites
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Savory Breakfast Muffins
Ingredients
- 1 pound of tapioca flour
- 2 teaspoons salt
- 1/4 teaspoon of black pepper
- 1 teaspoon baking powder
- 2 cups of shredded zucchini patted dry
- 2 cups uncured ham diced or shredded
- 1/2 cup of scallions chopped
- 2 cups of shredded cheddar cheese
- 1/3 cup of grated Parmesan cheese
- 2 eggs
- 3/4 cup of full fat milk
- 1/4 cup oil vegetable or canola
Instructions
- Preheat oven to 350F.
- Lightly oil or spray two 12 cupcake pans.
- In a medium to large bowl, combine the tapioca flour, the salt, the pepper, and the baking powder. Whisk to combine and set aside.
- In another large bowl, add the chopped ham, the chopped scallions, the cheeses, and the eggs. Stir to combine.
- In a small sauce pan, combine the milk and the oil, and bring to a simmer.
- Add the dried zucchini to the tapioca mixture bowl, and stir to combine, then add the cheese mixture to the zucchini tapioca mixture. Stir to combine.
- Slowly rain in the warm milk into the tapioca cheese mixture, and mix until the dough is well combined. I use a wooden spoon, then my hands.
- Scoop the batter into the cupcake pan and bake for approximately 30 minutes or until the muffins are firm.
Bom Apetite!
Notes
- Any ham you have works here! Whether it’s uncured ham, deli ham or even leftover holiday ham, it will be awesome in these savory breakfast muffins.
- You cannot use another gluten free flour in this recipe. These are a nod to Brazilian Cheese Bread, and that calls for tapioca flour, which is why we use it here.
Why heat the milk and oil?? There’s no yeast, so I’m extremely lost.
Hi, Leslie,
This just helps the liquid combine with the tapioca flour and to give the muffins a chewy texture.
This looks delicious. I have been interested in Brazilian cheese bread as a gluten free eater but have never tried to make them. Is it really only 2 eggs required for this recipe?
yup