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Bacon muffins

Bacon muffins

Total Time
40 min
20 min
20 min
These savoury muffins are perfect for batch cooking and freezing so you always have a handy snack nearby.



120 g, finely chopped

Shortcut bacon

45 g, (buy 50g), fat trimmed, finely chopped


2 medium

Pitted green olives

10 individual, pitted, finely chopped

Extra light cheddar cheese

cup(s), grated, (40g) grated

Skim milk

cup(s), (80ml)

Olive oil

2 tsp

White self-raising flour

80 g

Oil spray

3 x 3 second spray(s)


  1. Preheat oven to 180°C. Lightly spray a 6-hole ⅓ cup (80ml) capacity non-stick muffin tray with oil.
  2. Combine zucchini and 1 tablespoon water in a microwave safe bowl. Season with salt. Cover and microwave on High (100%) for 2 minutes. Drain. Coarsely mash with a fork.
  3. Lightly spray a small non-stick frying pan with oil and heat over medium-high heat. Cook bacon, stirring, for 3-4 minutes or until crisp. Remove pan from heat and set aside to cool slightly.
  4. Combine bacon, eggs, olives, cheese, milk, oil and zucchini in a large bowl. Season with salt and pepper. Stir in flour until just combined (do not overmix).
  5. Spoon mixture into prepared tray. Bake for 16-18 minutes or until a skewer inserted into the centre comes out clean. Cool muffins in tin for 5 minutes before transferring to a wire rack. Serve warm or cooled.


To freeze, pack into a reusable container and freeze for up to 2 months. Thaw at room temperature or reheat in the microwave until hot.