Save Starting your morning on a low-carb note has never been more delicious than with these Keto Bacon and Egg Zucchini Nests. This wholesome breakfast features crispy, golden-brown zucchini bases filled with smoky crumbled bacon and perfectly baked eggs for a nutritious and satisfying start to your day.
Save These nests are as beautiful as they are tasty, making them an excellent choice for a weekend brunch or a simple meal-prep solution during the week. The zucchini provides a fresh, light texture that complements the richness of the bacon and the creamy finish of the egg yolk.
Ingredients
- Vegetables: 2 medium zucchinis (grated), 1 small yellow onion (finely diced, optional)
- Meats: 4 slices bacon (cooked and crumbled)
- Dairy & Eggs: 4 large eggs, 1/2 cup shredded cheddar cheese (optional)
- Pantry: 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1 tablespoon olive oil or avocado oil (for greasing)
- Garnish: 2 tablespoons chopped chives or parsley (optional)
Instructions
- Step 1
- Preheat your oven to 400°F (200°C). Grease a standard muffin tin with olive oil.
- Step 2
- Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
- Step 3
- In a large bowl, combine the zucchini, onion (if using), salt, pepper, garlic powder, and cheddar cheese. Mix well.
- Step 4
- Divide the zucchini mixture evenly among 4 muffin cups, pressing it firmly into the bottom and up the sides to form nests.
- Step 5
- Bake the nests for 10 minutes, until they begin to set and turn lightly golden.
- Step 6
- Remove the tin from the oven. Sprinkle crumbled bacon into each nest, then carefully crack an egg into each one.
- Step 7
- Return to the oven and bake for another 8–10 minutes, until the egg whites are set but yolks are still slightly runny (or to your desired doneness).
- Step 8
- Let cool for 2–3 minutes before gently removing the nests from the tin.
- Step 9
- Garnish with chopped chives or parsley, if desired. Serve warm.
Zusatztipps für die Zubereitung
The key to achieving the perfect nest texture is ensuring the zucchini is as dry as possible. After grating, squeeze the zucchini repeatedly in a kitchen towel until no more liquid escapes. This ensures the nests set firmly and develop crispy edges during the initial bake.
Varianten und Anpassungen
For a dairy-free option, simply omit the cheddar cheese. You can customize the flavor by swapping cheddar for mozzarella or Swiss, or add a pinch of red pepper flakes into the zucchini mixture for a hint of heat.
Serviervorschläge
Serve these nests warm, perhaps alongside a few slices of fresh avocado or a bed of fresh salad greens to add even more volume and nutrition to your breakfast plate.
Save With only 4 grams of carbohydrates per serving, these Bacon and Egg Zucchini Nests are a delicious way to fuel your body with healthy fats and protein without compromising on taste.
Kitchen Guide
- → How do I prevent the zucchini from making nests soggy?
Drain excess moisture by squeezing grated zucchini in a clean towel before mixing to ensure nests stay crisp and hold their shape.
- → Can I use different cheeses in the nests?
Yes, mozzarella or Swiss cheese can be used as alternatives to cheddar for varied flavors and textures.
- → What is the best way to cook the eggs in the nests?
Bake the nests with eggs until the whites set but yolks remain slightly runny, or adjust timing to your preferred doneness.
- → Are these nests suitable for a keto diet?
Absolutely, they are low-carb and high in protein and healthy fats, fitting well within keto guidelines.
- → Can these be prepared ahead of time?
Prepare the zucchini nests without eggs in advance, refrigerate, then add eggs and bake fresh when ready to serve.