Description
A delightful low-carb breakfast featuring crispy bacon, tender zucchini nests, and perfectly cooked eggs.
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 for greasing
- 2 tablespoons chopped chives or parsley (optional)
Instructions
- Grease the Muffin Tin: Generously apply your preferred oil to a standard 4-cup muffin tin.
- Extract Moisture: Place the grated zucchini in a clean kitchen towel and wring it with determination, removing excess moisture to ensure crisp nests.
- Mix to Perfection: In a large mixing bowl, combine the drained zucchini, diced onion (if using), salt, black pepper, garlic powder, and shredded cheddar cheese. Mix thoroughly.
- Shape Your Nests: Divide the zucchini mixture evenly among the muffin cups and press firmly to form nests.
- Bake the Nests: Place the muffin tin in the oven and bake for about 10 minutes until light golden.
- Add the Bacon and Eggs: Remove from oven, distribute the crumbled bacon, then crack one egg into each nest.
- Final Bake: Return to the oven for another 8 to 10 minutes until egg whites are set, yolks remain runny.
- Cool and Serve: Allow nests to cool briefly, gently lift out with a spatula, and garnish if desired.
Notes
Make-ahead tips include preparing the mixture the night before. You can also use an air fryer for a quicker version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 nest
- Calories: 220
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 180mg
Keywords: Keto, Low Carb, Breakfast, Zucchini, Bacon, Eggs