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 teaspoon sea salt
- ¼ teaspoon black pepper
- 1 egg beaten.
- 1 tablespoon coconut flour or can use 1 tablespoon 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.
NUTRITION
Serving: 1gCalories: 151kcalCarbohydrates: 3gProtein: 12gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 4gCholesterol: 301mgSodium: 401mgFiber: 1gSugar: 1g
