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Cheddar & Bacon Breakfast Muffins- Big Batch Recipe

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

24 muffins


1 (20 oz.) pkg. Green Giant® Cheddar With Bacon Mashed Cauliflower
4 cups flour
1 1/2 Tbsp. baking powder
1 tsp. salt
1/2 tsp. freshly ground pepper
2/3 cup vegetable or canola oil
2 cups milk
4 large eggs
2 cup shredded cheddar cheese
2 cup cooked, cubed ham
4 green onions, thinly sliced
additional shredded cheddar, for topping


Preheat oven to 375°F. Spray two 12-cup muffin tins with cooking spray.
Prepare Cheddar With Bacon Mashed Cauliflower as directed on pack. Spoon into a medium bowl and set aside.
Whisk the flour, baking powder, salt and pepper in a large bowl. Set aside.
Add oil, milk and eggs to bowl with Mashed Cauliflower and whisk until well combined.
Pour into flour mixture and stir until combined – don’t overmix, a few lumps are fine.
Gently fold in cheddar cheese, ham and green onions.
Divide batter evenly into prepared muffin tin and top each muffin with a sprinkle of shredded cheddar cheese.
Bake until tops spring back and muffins are golden brown, about 20-25 minutes. Cool for 5 minutes, then remove from pan and serve.
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.