Quick And Delicious
Savoury Breakfast Muffins
March 18, 2016

Preparation:  10 minutes

Baking time:  20 minutes or until golden in colour

Serves:  6 – 8

Savoury Breakfast Muffins

  • 1oog (1 cup) almond meal or use sunflower seed meal for nut free or a cheaper alternative
  • 1 tsp gluten free baking powder
  • 1/2 tsp celtic sea salt or himalayan salt
  • 1/2 tsp freshly cracked pepper
  • 70g (1/4 cup) natural full fat yoghurt
  • 2 Tbsp butter, melted, plus extra for greasing
  • 3 eggs
  • 80g (1/2 cup) chopped finely, preservative free ham or 2 – 3 rasher bacon
  • 3/4 – 1 cup grated parmesan or cheddar cheese
  • 70g (1/2 cup), approximately 10cm length, grated zucchini with moisture squeezed out using a tea towel or muslin cloth.
  • 1 tsp finely chopped chives (optional)


  1. Preheat the oven to 175 degrees celsius (345 degrees Fahrenheit) and grease 8 hole muffin tin.
  2. Combine all the ingredients together into 1 bowl
  3. Mix thoroughly
  4. Spoon evenly into the muffin tin.
  5. Bake for 20 minutes or until golden.
  6. Cool in the tin for 10 minutes then turn out onto a wire rack to cool fully.
  7. Serve warm with organic butter.


  • Use whole almonds or sunflower seeds and mill in a high speed blender to make your own meal.
  • Add 1/2 finely chopped onion, sautéed (with the bacon if using) and add to the mix.
  • For nut free, replace the almond meal with sunflower seed meal.   Or do a mix of both almond and sunflower seed meal.

This recipe is inspired by ‘Supercharged Food for Kids’ by Lee Holmes

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