My First Bite of Sunshine
I still remember that first warm bite. The savory sausage met the fresh zucchini perfectly. It felt like a sunny morning on a plate. Ever wondered how to make breakfast both healthy and hearty? These muffins are the answer. They are a simple joy that starts any day right.
A Kitchen Lesson Learned
My first try was a little messy. I forgot to squeeze the zucchini juice out. The muffins were a bit too wet inside. It taught me a good lesson about prep work. Small steps in cooking make a huge difference in the end. Now I always squeeze that zucchini extra hard. What was your last funny kitchen mistake?
Why These Flavors Work
These muffins have a wonderful mix of tastes and feels. The savory sausage pairs with the light, fresh zucchini. The almond meal gives them a soft, nutty crunch. It is a perfect balance in every single bite. Which flavor combo surprises you the most here?
A Simple Dish’s Story
This recipe comes from a love of simple, homey food. It mixes garden veggies with handy pantry items. It feels both old-fashioned and new at the same time. *Did you know chipolatas are a thinner, often British, style of sausage?* They are perfect for baking into muffins. Share your favorite family breakfast recipe with me below.
| Ingredient | Amount | Note |
|---|---|---|
| Zucchini | 8 oz (250 grams) | grated (1 medium zucchini) |
| Salt | A pinch | |
| Chicken or pork chipolatas | 3 | gluten-free |
| Coconut oil | As needed | for cooking |
| Eggs | 2 | |
| Salt | 1/4 teaspoon | |
| Lemon zest | Zest of 1/4 lemon | optional |
| Onion powder | 1 teaspoon | |
| Pepper | A generous pinch | |
| Garlic clove | 1 | finely diced or grated |
| Almond meal | 1/2 cup | |
| Baking powder | 1/2 teaspoon |
Making Your Muffins
Let’s make these savory muffins together. They are perfect for any meal. Follow these simple steps for a tasty treat.
Step 1
Preheat your oven to 350°F. Line a muffin tray with six papers. Grease the bottoms lightly with oil. This prevents sticking later on.
Step 2
Grate your zucchini into a bowl. Sprinkle it with a pinch of salt. Let it sit for five minutes. This draws out the extra water.
Step 3
Cook your sausages in a hot pan. Use a little coconut oil. Cook them for about seven minutes. Then slice them into small pieces.
Step 4
Squeeze the water from the zucchini. Do this with your hands over a bowl. (My hard-learned tip: squeeze it really well. This stops soggy muffins!). Add the dry zucchini to a new bowl.
Step 5
Add eggs, almond meal, and spices to the bowl. Mix everything together thoroughly. Then stir in most of the sausage. Save some for the tops.
Step 6
Divide the mix into the muffin cups. Press a few sausage pieces on top. Bake for 22 minutes. Rotate the pan halfway through.
What is the key step to prevent a soggy muffin? Share below!
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Breakfast, Snack
Three Tasty Twists
This recipe is easy to change up. Try one of these fun ideas. They make the muffins new again.
Bacon & Cheddar
Swap sausage for crispy bacon bits. Add a handful of sharp cheddar cheese. It is a classic flavor everyone loves.
Spicy Southwest
Use a spicy chorizo sausage instead. Add a pinch of chili powder. Top with a little jalapeño for kick.
Everything Bagel
Skip the sausage entirely. Mix in everything bagel seasoning. It gives a delicious onion and garlic flavor.
Which creative spin would you try first? Vote in the comments!
Serving Them Up
These muffins are great on their own. But they can be part of a bigger meal. Here are some serving ideas for you.
Serve them warm with a side salad. A simple tomato salad is perfect. Or add a dollop of Greek yogurt on top. For a drink, try iced herbal tea. A crisp apple cider also pairs well.
Which would you choose tonight, the tea or the cider?
Keep Your Muffins Fresh
Let these muffins cool fully first. Store them in the fridge for five days. They also freeze beautifully for three months. Just thaw at room temperature. Reheat in a warm oven for the best texture.
This recipe is perfect for batch cooking. I always make a double batch. My grandkids grab them for a quick breakfast. What is your favorite make-ahead breakfast?
Simple Fixes for Common Hiccups
Are your muffins too wet? You must squeeze the zucchini well. I use my hands to get every drop. This step matters for the perfect texture. Soggy muffins are no fun for anyone.
If they stick, grease your paper liners well. I use my finger to spread coconut oil. For more browning, rotate the tray while baking. These small steps make a big difference.
Your Questions, Answered
Can I make these gluten-free?
Yes. The almond meal is naturally gluten-free. Just ensure your sausages are certified gluten-free.
Can I prepare the batter ahead?
I do not recommend it. The baking powder works best when fresh.
What can I use instead of almond meal?
Try an equal amount of oat flour. It will change the texture but still works.
Can I double this recipe?
Absolutely. Simply double all the ingredients. Use two muffin trays for baking.
Can I use a different meat?
Sure. Cooked ground beef or turkey works well. Have you tried a different swap?
Share Your Kitchen Creations
I hope you love these savory muffins. They are a weekly staple in my home. *Fun fact: my grandkids call them “green eggs and ham” muffins!*
Did you make this? Show me your photos! Tag @AmeliaHartwell on Pinterest.
Happy cooking! —Amelia Hartwell.
Zucchini Sausage Muffin Breakfast Bites Recipe
Description
A savory and satisfying gluten-free breakfast option featuring zucchini and sausage baked into easy-to-grab muffin bites.
Ingredients
Instructions
- Preheat the oven to 175°C / 350°F. Line a muffin tray with six paper casings and grease the bottom with a little coconut or olive oil. I use my finger to dip into coconut oil and brush each of the casings. Set aside.
- Grate the zucchini into a bowl and sprinkle with a little salt. Mix and set aside for 5 minutes.
- Heat a dollop of coconut oil in a frying pan and add the sausages. Cook for 6-7 minutes, turning a few times until just cooked. Transfer to a cutting board and slice into small pieces.
- Using your hands, scoop up batches of zucchini and squeeze the juice out into a bowl (see my blog on how to use the liquid to make a tonic). Add the zucchini flesh to another mixing bowl. Continue until most of the juice is squeezed out to prevent the muffins from becoming soggy.
- Add the remaining muffin ingredients to the bowl with the zucchini and mix thoroughly. Stir in most of the diced sausage and combine.
- Divide the mixture between the muffin casings—about two tablespoons per cup—ensuring the sausage is evenly distributed. Place the remaining sausage pieces on top (for presentation) and place the tray in the middle of the oven. Bake for 22-23 minutes, rotating the tray halfway through to ensure even baking.
Notes
- Squeezing the liquid out of the zucchini is a crucial step to prevent soggy muffins. The liquid can be saved and used in other recipes like soups or smoothies.
