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Savoury Breakfast Muffin Recipe

Start your day with a breakfast muffin – a great way to boost your vegetable and fibre intake!

Recipe adapted from Heart Foundation. General healthy eating advice only.

For individual, expert nutrition or recipe advice, book an appointment with a dietitian at Access Health and Community by calling (03) 9810 3000.

Savoury Breakfast Muffin Recipe

Cooking time: 20 minutes
Serves 4


  • Olive oil
  • 1 medium zucchini, grated
  • 1 medium carrot, grated
  • 1/4 cup frozen peas
  • 1/4 cup frozen corn kernels
  • 1 red capsicum, finely chopped
  • 1 teaspoon dried parsley
  • 1 teaspoon dried chives
  • 1/2 cup reduced fat cheddar cheese, grated
  • 1/2 cup reduced fat milk
  • 1/4 cup reduced fat Greek yoghurt
  • 2 tablespoons olive oil
  • 2 eggs
  • 2 cups wholemeal plain flour
  • 3 teaspoons baking powder


  1. Preheat oven to 180°C. Lightly coat 8 large muffin tray with olive oil and set aside
  2. Place the grated zucchini and carrot into either a sieve or wrap in a clean tea towel, and gently squeeze to remove water
  3. Place the zucchini, carrot, peas, corn, capsicum, parsley, chives, cheese, milk, yoghurt and egg in a large mixing bowl and stir until combined
  4. Add flour and baking powder and gently mix together
  5. Spoon the mixture evenly between 8 muffin holes
  6. Bake for 20-25 minutes or until golden and mixture is set
  7. Take oven out of the oven and let the muffins cool


  • If not eating the muffins on the same day, place individual muffins into a sealed bag or reusable airtight container and place in the freezer once muffins have cooled down
  • Once defrosted, muffins can be enjoyed cold, or warmed in the microwave or oven
  • A frozen vegetable mix can be used as a convenient alternative to fresh ingredients
  • You can change the herbs used, or add pepper to suit your personal taste

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