Low-carb zucchini bacon egg nests
Low-carb zucchini bacon egg nests are a nutritious breakfast option combining shredded zucchini, crispy bacon, and eggs baked in muffin cups. This simple method results in flavourful nests that are both healthy and satisfying.
Cook time 10 min
Prep time 5 min
Ingredients:
4 cups zucchini4 bacon strips
1/2 cup cheddar cheese
4 eggs
1 dash salt
1 dash black pepper
Looking for a delicious yet healthy breakfast option? These Low-carb Zucchini Bacon Egg Nests are the perfect answer! Packed with nutrient-rich zucchini, savory bacon, and cheesy goodness, this simple recipe keeps your carb intake low while delivering maximum flavor. Perfect for meal prepping or a family brunch!
Instructions:
- Preheat your oven to 375°F (190°C).
- Lightly grease a 12-cup muffin tin or line with silicone muffin liners to prevent sticking.
- Shred the zucchini with a grater or food processor.
- Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture. This step is crucial to avoid soggy nests.
- Cook the bacon strips in a skillet over medium heat until crispy.
- Once cooked, place them on a paper towel to remove excess grease and allow to cool.
- Crumble the bacon into small bits.
- In a large mixing bowl, combine the shredded zucchini, crumbled bacon, shredded cheddar cheese, a dash of salt, and a dash of black pepper. Mix thoroughly.
- Divide the zucchini mixture evenly among the muffin cups. Press the mixture down and make a slight indentation in the center of each cup to create a nest shape.
- Carefully crack one egg into each nest, making sure it stays within the indentation.
- Place the muffin tin in the preheated oven and bake for about 15-20 minutes, or until the eggs are set to your desired firmness.
- Remove the nests from the oven and let them cool for a few minutes in the tin.
- Use a knife or spoon to gently loosen the nests from the muffin cups and transfer them to a serving plate.
- Serve your low-carb zucchini bacon egg nests warm, and enjoy a delicious, healthy breakfast!
In just a few easy steps, you can have a nutritious and tasty breakfast ready to impress. These Low-carb Zucchini Bacon Egg Nests are sure to become a favorite in your household. Whether you're following a low-carb lifestyle or just looking for a new way to enjoy your breakfast, this delicious and hearty dish is a must-try!
Low-carb zucchini bacon egg nests FAQ:
Bake the nests in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until the eggs are set to your desired firmness.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Yes, you can substitute zucchini with shredded vegetables like yellow squash or carrots. Keep in mind that cooking times may vary based on the moisture content of the vegetable.
For a vegetarian option, use smoked or seasoned tempeh, cooked mushrooms, or a plant-based bacon alternative to achieve a similar flavor profile.
The eggs are done when the whites are completely set and the yolks are cooked to your preferred doneness. For runny yolks, aim for a shorter baking time; for firmer yolks, bake a bit longer.
Cooking Tips:
- Use a spiralizer to easily create zucchini noodles for the nests.
- For extra flavor, consider adding spices like garlic powder or paprika to the zucchini mixture.
- If you prefer a crispier bacon, precook the bacon strips slightly before chopping and adding them to the nests.
- Place the nests in a muffin tin to help them hold their shape while baking.
- Be sure to squeeze out excess moisture from the zucchini to prevent soggy nests.
- Feel free to use other types of cheese if cheddar isn't your favorite. Mozzarella or feta can be great alternatives.
Nutrition Facts
2 ServingsCalories 410kcal
Protein 30g
Carbohydrates 9g
Fiber 2.27g
Sugar 6g
Fat 30g
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