This is a delicious zucchini breakfast bites recipe. While it may seem to require more ingredients than a basic bacon and egg breakfast, this recipe is to ensure you will have tasty, nutritious, colorful and flavorful muffins.
You can make these muffins in advance, and keep them in the fridge for the next day. For example, you can prepare these on Sunday and eat them throughout the week. They can also be great for lunch too.
The main ingredients are eggs, bacon, zucchini, shredded cheese, heavy cream, and coconut milk. To enhance the taste, we use a little bit of sour cream, mayonnaise, and mustard.
You can use either almond milk or coconut milk for this recipe. For mayonnaise, make sure you buy the one with no added sugar, or simply make your own mayonnaise.
Finally to add more flavor and vitamins, we add salt and pepper along with some chopped dill, jalapeno and red pepper.
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Grate zucchini, sprinkle it with salt and let it sit to release the moisture.
Dice red pepper and jalapeno, chop dill.
Fry bacon for 5 minutes until it’s crispy. You can use a microwave for this. Once done, chop it up.
Drain liquid from grated zucchini as much as possible. You can use a cheesecloth or just squeeze it out with your hands. Mix chopped vegetables, bacon and cheese together.
In a separate bowl, mix eggs, sour cream, mayo, mustard, heavy cream and coconut milk. Season it to your liking.
Distribute the vegetable mixture evenly between 12 muffin forms and then pour egg mixture in about ⅔ of the cup. Don’t pour it to the top as it will rise while baking. Stir it with a small spoon to mix vegetable mixture with the egg mixture.
Put it in a preheated 370F oven for about 20-25 min until golden and just firm to touch.
Remove and enjoy
Macros (per serving): Calories: 185 – Fat: 16 g – Net carbs: 1.5g (total carbs: 1.9 g, fiber: 0.4 g) – Protein: 8.7 g
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