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Egg Bacon Zucchini Nests
A lovely nest of grated zucchini with bacon and an egg nestled inside. Grain-free, low carb, and paleo.
These Egg Bacon Zucchini Nests are low carb & grain-free awesomeness!! So much flavor, and perfect for breakfast, or a very filling snack.
I made these for a fun Easter breakfast, but I will continue making this year-round, as they need to happen often!
You can make these in advance, keep in the fridge, and reheat for a busy morning breakfast on the go.
These are especially excellent with hot sauce, but my hubby (no can do spicy foods), loved these as is, and he kept commenting on how good they were.
Scroll towards the bottom of post for a printable recipe card and directions
Egg Bacon Zucchini Nests
These Egg Bacon Zucchini Nests are low carb & grain-free awesomeness!! So much flavor, and perfect for breakfast, or a very filling snack.
Ingredients
- 2 cups zucchini squash grated ( makes 2 grated)
- 2 cloves garlic peeled and minced.
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 egg beaten.
- 1 Tbsp coconut flour or can use 1 tbsp golden flax meal instead
- ⅓ cup cheese grated * optional, can omit for paleo
- 4 slices cooked bacon crumbled or chopped
- 6 eggs
Instructions
- Preheat oven to 400 F, and grease or oil a medium to larger size muffin pan.
- In a food processor or grater, grate zucchini until all zucchini is grated.
- Put grated zucchini in layered paper towels or a cheese cloth and wrap it up and squeeze out excess water over the sink. try to get much of the moisture out.
- Put drained, pressed zucchini in a large mixing bowl and add: minced garlic, salt, pepper, coconut flour, grated cheese and 1 beaten egg. Mix together thoroughly.
- Place about 2 tbsps of the zucchini mixture into the muffin pan cups. Use a spoon and press a depression into each each zucchini cup to make a well.
- Bake just the zucchini cups for 10 to 12 minutes.
- Remove from oven and sprinkle a little crumbled bacon in each zucchini nest, and then crack an egg in each zucchini nest. With a fork, lightly poke each yolk to kept from bubbling while baking.
- Bake for 20 mins, or until egg is cooked as you prefer. Remove from oven, and cool slightly. Then use a butter knife between the muffin cup and zucchini nest and slide around to loosen and lift out nests.
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Notes
*all nutritional data are estimates based on the products I used*
Nutrition
Serving: 1gCalories: 151kcalCarbohydrates: 3gProtein: 12gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 4gCholesterol: 301mgSodium: 401mgFiber: 1gSugar: 1g
Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie
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*all nutritional data are estimates based on the products I used*
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Bonnie
Always looking for ways to get more veggies in with my protein. These are great and easy to take in to work too.
Thanks!
Stacey
Thank you so much, Bonnie 🙂
Kathleen
My eggs got big clear bubbles in them? Should I have poked them with a fork?
Stacey
Kathleen, yes I did that, but forget to put that in the recipe directions. Thanks for letting me know 🙂
Janet
What is the reason for the coconut flour or flaxseed? Can you use something else of leave it out?
Stacey
Hi Janet, I use the coconut flour to absorb the moisture from the zucchini, as it gets watery. I add flax for extra fiber. They can be left out, but you may need to drain and squeeze out the moisture from the grated zucchini. Also adding a little grated cheese to the grated zucchini may help it stick together as well.
Caren
If you put the zucchini on a paper towel and sprinkle salt on it, let sit a few minutes then squeeze water out, you will get more water out and they will be less soggy)
Cathy
Wonder if these could be frozen? I ended up with a bit more than six! Love your blog 🙂
Stacey
Cathy, Thank you so much. I have not tried freezing these. My family ate them all, lol.