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Crispy Keto Egg Nests with Bacon and Zucchini
Anderson Jorge

Crispy Keto Egg Nests with Bacon and Zucchini

Crispy Keto Egg Nests with Bacon and Zucchini
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 2 Nests
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 medium zucchini about 1 cup shredded – forms the crispy vegetable base
  • 2 slices bacon cooked and chopped – adds smoky flavor and crunch
  • 2 large eggs – placed in the center of each nest
  • 1/2 cup shredded cheddar cheese – adds richness and helps bind the mixture
  • 1 tablespoon olive oil or butter – used to grease the muffin tin
  • 1/4 teaspoon garlic powder – enhances savory flavor
  • 1/4 teaspoon salt – balances the ingredients
  • 1/4 teaspoon black pepper – adds mild seasoning
  • 1 tablespoon chopped green onions – garnish for freshness

Method
 

  1. Preheat the oven to 375°F (190°C) and lightly grease a muffin tin.
  2. Shred the zucchini using a box grater.
  3. Place the shredded zucchini in a clean towel and squeeze out as much moisture as possible.
  4. Transfer the dried zucchini to a mixing bowl.
  5. Add chopped cooked bacon, shredded cheese, garlic powder, salt, and black pepper.
  6. Mix everything together until evenly combined.
  7. Spoon the mixture into the muffin tin cups.
  8. Press the mixture down and shape it around the edges to form a nest with a small well in the center.
  9. Crack one egg carefully into the center of each nest.
  10. Bake in the oven for about 15–18 minutes until the egg whites are set.
  11. For firmer yolks, bake an additional 2–3 minutes.
  12. Remove from the oven and allow the nests to cool slightly before removing.
  13. Garnish with chopped green onions and serve warm.

Notes

  • Protein: 14 g
  • Carbohydrates: 3 g
  • Fat: 15 g
  • Fiber: 1 g
  • Sugar: 2 g
  • Sodium: 320 mg