Description
Keto Bacon Egg Zucchini is a delicious low-carb dish that features crispy bacon and eggs baked in zucchini nests. It’s perfect for breakfast or a hearty snack.
Ingredients
Scale
- 2 medium zucchinis, grated
- 1 small yellow onion, finely diced (optional)
- 4 slices bacon, cooked and crumbled
- 4 large eggs
- 1/2 cup shredded cheddar cheese (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil or avocado oil
- 2 tablespoons chopped fresh chives or parsley (optional)
Instructions
- Preheat oven to 400°F. Lightly grease a 4-cup muffin tin with olive oil.
- Place grated zucchini in a clean kitchen towel and firmly squeeze out excess moisture.
- In a large mixing bowl, combine drained zucchini, diced onion, salt, black pepper, garlic powder, and cheddar cheese. Stir until evenly blended.
- Distribute zucchini mixture evenly into 4 muffin cups, pressing firmly into the base and sides to create nest shapes.
- Bake for 10 minutes until nests begin to set and achieve light golden color.
- Remove tin from oven. Top each nest with crumbled bacon, then carefully crack one egg into each cup.
- Return to oven and bake for 8-10 minutes until egg whites are fully set and yolks remain slightly runny, or until desired doneness is achieved.
- Allow nests to cool for 2-3 minutes, then gently remove from tin using a small spatula.
- Top with fresh chopped chives or parsley if desired. Serve immediately while warm.
Notes
- For a vegetarian option, omit bacon and use a plant-based cheese substitute.
- Make sure to squeeze out as much moisture from the zucchini as possible to avoid soggy nests.
Nutrition
- Serving Size: 1 muffin cup
- Calories: 210
- Sugar: 2g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 210mg