Cheddar & Bacon Breakfast Muffins- Big Batch

Make a big batch of these nutritious breakfast muffins and store in the freezer for an easy breakfast on the go!

Prep Time

25 minutes

Cook Time

20-25 minutes


24 muffins


  1. Preheat oven to 375°F. Spray two 12-cup muffin tins with cooking spray.

  2. Prepare Cheddar With Bacon Mashed Cauliflower as directed on pack. Spoon into a medium bowl and set aside.

  3. Whisk the flour, baking powder, salt and pepper in a large bowl. Set aside.

  4. Add oil, milk and eggs to bowl with Mashed Cauliflower and whisk until well combined.

  5. Pour into flour mixture and stir until combined – don’t overmix, a few lumps are fine.

  6. Gently fold in cheddar cheese, ham and green onions.

  7. Divide batter evenly into prepared muffin tin and top each muffin with a sprinkle of shredded cheddar cheese.

  8. Bake until tops spring back and muffins are golden brown, about 20-25 minutes. Cool for 5 minutes, then remove from pan and serve.

  9. NOTE: Muffins can be stored in a sealed container in the refrigerator and reheated for a quick breakfast. They also freeze well and can be reheated in the microwave for 1-2 minutes. Makes 24 muffins.