Keto Bacon Egg Zucchini (Printable Version)

Crispy zucchini nests with smoky bacon and baked eggs make a wholesome low-carb breakfast.

# What You Need:

→ Vegetables

01 - 2 medium zucchinis, grated
02 - 1 small yellow onion, finely diced (optional)

→ Meats

03 - 4 slices bacon, cooked and crumbled

→ Dairy & Eggs

04 - 4 large eggs
05 - 1/2 cup shredded cheddar cheese (optional)

→ Pantry

06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 1/2 teaspoon garlic powder
09 - 1 tablespoon olive oil or avocado oil for greasing

→ Garnish

10 - 2 tablespoons chopped chives or parsley (optional)

# How-To Steps:

01 - Preheat oven to 400°F. Grease a standard muffin tin with olive oil.
02 - Place grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
03 - In a large bowl, combine zucchini, onion if using, salt, pepper, garlic powder, and cheddar cheese. Mix well.
04 - Divide zucchini mixture evenly among 4 muffin cups, pressing firmly into the bottom and up the sides to form nests.
05 - Bake nests for 10 minutes, until they begin to set and turn lightly golden.
06 - Remove tin from oven. Sprinkle crumbled bacon into each nest, then carefully crack an egg into each one.
07 - Return to oven and bake for another 8 to 10 minutes, until egg whites are set but yolks are still slightly runny or to desired doneness.
08 - Let cool for 2 to 3 minutes before gently removing nests from tin.
09 - Garnish with chopped chives or parsley if desired. Serve warm.

# Expert Advice:

01 -
  • Perfect for keto and low-carb diets with only 4g carbs per serving
  • Protein-packed with eggs and bacon to keep you full until lunch
  • Versatile and customizable with optional ingredients
  • Impressive presentation that's surprisingly simple to make
  • Make-ahead friendly for busy mornings
02 -
  • For meal prep, prepare several zucchini nests and store them (without the eggs) in the refrigerator for up to 2 days. In the morning, just add the egg and bake for a quick breakfast.
  • To ensure evenly cooked eggs, let them come to room temperature before cracking into the nests.
  • If you prefer fully set yolks, simply increase the baking time by 2-3 minutes.
  • The nests reheat well in a 350°F oven for about 5 minutes if you have leftovers.
  • Use a silicon muffin tin for easier removal if you have one available.
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