Keto Bacon Egg Zucchini (Print Version)

Crispy zucchini nests with smoky bacon and baked eggs for a wholesome low-carb breakfast.

# 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 and 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 for greasing

→ Garnish

10 - 2 tablespoons chopped chives or parsley (optional)

# How to Make It:

01 - Preheat oven to 400°F (200°C). Grease a standard muffin tin with olive oil or avocado oil.
02 - Place grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible to prevent soggy nests.
03 - In a large mixing bowl, combine zucchini, onion if using, salt, black pepper, garlic powder, and shredded cheddar cheese. Mix thoroughly until evenly distributed.
04 - Divide zucchini mixture evenly among 4 muffin cups, pressing firmly into the bottom and up the sides to create nest-like structures.
05 - Bake nests for 10 minutes until they begin to set and turn lightly golden.
06 - Remove tin from oven. Sprinkle crumbled bacon evenly into each nest, then carefully crack one egg into the center of each nest.
07 - Return to oven and bake for 8 to 10 minutes until egg whites are set but yolks remain slightly runny, or adjust cooking time based on desired yolk consistency.
08 - Allow nests to cool for 2 to 3 minutes before gently removing from muffin tin using a thin spatula or knife.
09 - Garnish with chopped chives or parsley if desired. Serve warm immediately.

# Additional Tips::

01 -
  • You get restaurant-quality plating without any fuss, which means impressing people at the breakfast table happens almost accidentally.
  • Crispy, cheesy zucchini nests hold up like edible vessels, so eating with your hands feels totally acceptable.
  • The whole thing comes together in under 40 minutes, leaving you time to actually enjoy your coffee while it's still hot.
02 -
  • Skipping the zucchini squeeze step will haunt you with watery, collapsing nests that taste regrettable and fall apart on the plate.
  • Baking the nests for the first 10 minutes alone is not optional—it creates structure that an egg can actually sit in without sinking to the bottom.
  • If your yolks cook too hard, you've missed the whole point; shoot for that moment where they're set but still runny enough to cascade over the bacon and cheese.
03 -
  • Use a box grater for consistent zucchini strands that cook evenly; food processors sometimes turn zucchini to mush.
  • Line your muffin tin with parchment cups if you want zero sticking and minimal cleanup, which is basically always worth it.
  • Let the nests cool for a minute or two before eating because the cheese gets genuinely hot and can burn your mouth if you dive in too fast.
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