Description
Delicious zucchini nests filled with bacon and egg, perfect for a low-carb breakfast or brunch.
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
- Preheat the oven to 400°F.
- Prepare the muffin tin by greasing it with olive or avocado oil.
- Squeeze the grated zucchini in a kitchen towel to remove excess moisture.
- Mix the squeezed zucchini, diced onion (if using), salt, black pepper, garlic powder, and cheddar cheese in a large bowl.
- Form the zucchini mixture into nest shapes in the muffin cups.
- Bake the nests for 10 minutes until slightly golden.
- Add crumbled bacon and crack an egg into each nest.
- Return to the oven and bake for an additional 8-10 minutes until egg whites are set.
- Cool for 2-3 minutes and remove from the tin.
- Serve warm, topped with chives or parsley.
Notes
You can prepare the zucchini nests in advance and bake just before serving. Try using different vegetables or cheeses based on your preference!
Nutrition
- Serving Size: 1 nest
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 370mg