Shred zucchini into thin pieces and dust with some salt. Put aside for a few minutes to release the moisture.
Chop the dill into fine pieces, then mince jalapeno and red pepper.
Crispy fry the bacon slices for around 5 minutes or simply heat them in the microwave. Cut into bits.
Strain all the unnecessary liquid from the grated zucchini. Press it with your hands to squeeze out the extracts. Alternatively, use a cheesecloth to do this. Transfer all of the chopped vegetables in a bowl and toss to mix well. Add in the cheese and bacon bits.
Crack the eggs in a separate bowl. Blend together with sour cream, mustard, heavy cream, and mayo. Include the coconut milk as well. Adjust the flavor with salt and pepper.
Transfer the vegetable mix into 6 muffin forms. Distribute evenly. Gently add in the egg mixture into the cups. Remember to fill only ⅔ of the cup. Combine the two mixtures with a spoon. Stir well.
Bake in the oven at 370°F for 20-25 minutes. Make sure the muffins are golden and firm before removing from the oven.