Are you tired of boring, carb-heavy breakfasts that leave you feeling sluggish? Get ready to revolutionize your morning meal with these irresistible Bacon, Egg, and Zucchini Bites! Packed with protein, bursting with flavor, and perfectly keto-friendly, these little powerhouse bites are about to become your new breakfast obsession. Whether you're a low-carb enthusiast or just looking for a quick, nutritious breakfast option, these bites will have you coming back for more!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Keto
Serves: 12 bites
Ingredients
- 6 slices bacon, cooked and crumbled
- 4 large eggs
- 1 medium zucchini, grated
- 1/2 cup shredded cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure your Bacon, Egg, and Zucchini Bites cook evenly and become crispy.
- Prepare a muffin tin by greasing it lightly with cooking spray or brushing it with olive oil to prevent sticking.
- In a large mixing bowl, crack the 4 large eggs and whisk them until the yolks and whites are fully combined. Season with salt and pepper to taste.
- Grate the medium zucchini using a box grater or a food processor. After grating, place the zucchini in a clean kitchen towel or paper towel and squeeze out excess moisture to prevent the bites from becoming soggy.
- Add the grated zucchini to the bowl with the whisked eggs. Mix well to combine.
- Next, add the crumbled cooked bacon and the 1/2 cup of shredded cheese to the egg and zucchini mixture. Stir until all ingredients are evenly distributed.
- Using a spoon or a ladle, carefully fill each muffin tin cup with the mixture, filling them about 3/4 full to allow for rising during baking.
- Once all muffin cups are filled, place the muffin tin in the preheated oven and bake for about 15 minutes, or until the bites are set and lightly golden on top.
- After baking, remove the muffin tin from the oven and let the bites cool for a few minutes. They will be easier to remove once they have cooled slightly.
- Using a butter knife or a small spatula, gently loosen the edges of each bite and carefully lift them out of the muffin tin.
- Serve the Bacon, Egg, and Zucchini Bites warm, or allow them to cool completely and store them in an airtight container in the refrigerator for up to 4 days.
Tips
- Moisture is the Enemy: Always squeeze out excess water from the grated zucchini. This is crucial to prevent soggy bites and ensure a perfect texture.
- Bacon Matters: Use crispy, well-cooked bacon for maximum flavor and crunch. Pat the bacon dry before crumbling to keep the mixture from becoming too greasy.
- Cheese Selection: Choose a cheese that melts well, like cheddar or monterey jack, to add extra flavor and creamy texture.
- Don't Overfill: Fill muffin cups only about 3/4 full to allow room for rising and prevent overflow.
- Make-Ahead Magic: These bites can be prepared in advance and stored in the refrigerator for up to 4 days. They're perfect for meal prep and quick reheating!
- Customize Your Bites: Feel free to add herbs like chives or parsley, or sprinkle some red pepper flakes for an extra kick.
- Reheating Tip: For best results, reheat in an air fryer or oven to maintain their crispy texture, avoiding the microwave which can make them soggy.
Nutrition Facts
Calories: 65kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 55mg
