Description
A delicious low-carb dish made with zucchini, bacon, and eggs, perfect for a keto diet.
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 and 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, stirring until blended.
- Distribute zucchini mixture evenly into muffin cups, pressing firmly to create nest shapes.
- Bake for 10 minutes until nests begin to set and achieve a light golden color.
- Remove from oven, top each nest with crumbled bacon, and crack one egg into each cup.
- Return to oven and bake for 8-10 minutes until egg whites are set and yolks are slightly runny or to desired doneness.
- Allow nests to cool for 2-3 minutes, then gently remove from tin using a small spatula.
- Top with fresh chives or parsley if desired and serve immediately while warm.
Notes
- Ensure to remove excess moisture from zucchini for better texture.
- Adjust baking time for egg doneness according to preference.
- Great for meal prep; can be stored in the fridge for a few days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 nest
- Calories: 250
- Sugar: 2g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 220mg