Keto Bacon Egg Zucchini (Printer-friendly)

A low-carb breakfast featuring crispy zucchini nests with smoky bacon and baked eggs, perfect for a nutritious start.

# What You’ll Need:

→ Vegetables

01 - 2 medium zucchinis, grated
02 - 1 small yellow onion, finely diced (optional)

→ Meats

03 - 4 slices bacon, cooked and crumbled

→ Dairy & Eggs

04 - 4 large eggs
05 - 1/2 cup shredded cheddar cheese (optional)

→ Pantry

06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 1/2 teaspoon garlic powder
09 - 1 tablespoon olive oil or avocado oil

→ Garnish

10 - 2 tablespoons chopped chives or parsley (optional)

# Directions:

01 - Preheat oven to 400°F. Grease a standard muffin tin with olive oil.
02 - Place grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
03 - In a large bowl, combine zucchini, onion if using, salt, pepper, garlic powder, and cheddar cheese. Mix until well combined.
04 - Divide zucchini mixture evenly among 4 muffin cups, pressing firmly into the bottom and up the sides to create nest shapes.
05 - Bake for 10 minutes until nests begin to set and turn lightly golden.
06 - Remove tin from oven. Sprinkle crumbled bacon into each nest, then carefully crack one egg into each nest.
07 - Return to oven and bake for 8-10 minutes until egg whites are set but yolks remain slightly runny, or to your desired doneness.
08 - Let cool for 2-3 minutes before gently removing nests from the muffin tin.
09 - Garnish with chopped chives or parsley if desired. Serve while warm.

# Expert Tips:

01 -
  • You get crispy bacon, creamy eggs, and vegetables all in one bite without the carb guilt or complicated cleanup.
  • These cook in under 40 minutes from start to finish, which means a restaurant-quality breakfast without the wait.
  • They're forgiving enough for a sleepy Wednesday morning but impressive enough to serve when people stay over.
02 -
  • Squeezing the water out of that zucchini is not optional—I learned this the hard way by ignoring it once, and the nests turned into a watery, collapsed mess that taught me a valuable lesson about respecting vegetables.
  • The first pre-bake is what separates crispy nests from soggy disappointment; don't skip it thinking you'll save time, because you'll actually lose it to a sad breakfast.
03 -
  • If you don't have a muffin tin, you can form these directly on a baking sheet lined with parchment—just press them into little rounds and bake the same way, which gives you more control over size.
  • The egg yolk is the prize here; if you prefer them fully cooked, add an extra minute or two, but I promise the runny yolk is worth the small risk for that golden moment when it breaks into the zucchini.
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