I adapted a potato muffin recipe to create these savory muffins that helped use up my overflowing stock of vegetables from my garden! You could add any kind of fresh herb if you like, but they are very flavorful on their own. Serve a couple as a main dish with a side salad, or use as a veggie side to a meat dish. Yummy!
Preheat oven to 400 degrees F (200 degrees C). Generously spray 12 muffin cups with cooking spray.
Melt butter in a skillet over medium heat; add bacon. Cook gently until bacon begins to curl, 3 to 5 minutes. Add onion, garlic, and chard leaves; cook and stir until chard has wilted, stirring occasionally, 5 to 8 minutes.
Transfer chard mixture to a large bowl; stir in zucchini, eggs, salt, and black pepper. Add flour and baking powder; mix until flour is evenly distributed and moistened. Stir in Swiss cheese. Spoon batter into prepared muffin tin.
Bake in the preheated oven until edges of muffin turn golden brown, about 20 minutes.
Per Serving: 142 calories; protein 6.9g; carbohydrates 11.5g; fat 7.8g; cholesterol 64.6mg; sodium 444.8mg.
Eat healthy breakfast to continue the day had become a fabulous habit. It’s a great way to start my 24 hours off healthfully. The sweet hit from the fruit wakes me up and gives me energy to take on the morning. Sugar is often vilified as the root of all disease, but fruit is also loaded with fibre, which is best for your stomach system and helps keep you feeling full all day , and not want likely grab a snack out of the street food before break .
Making fruit a at 7.00 clock habit is simple . Simply put the sweetness in your fridge next to the milk or on the bench next to your cereal bowl , or move your coffee maker or tea kettle — somewhere where you’ll see it. Before you eat the rest of your breakfast , eat your fruit. If you’re not usually a breakfast person.