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Zucchini Egg Nest Muffins

Wholesome low-carb breakfast muffins made with shredded zucchini nests filled with baked eggs — a nutritious and portable keto-friendly meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Zucchini Base
  • 2 cups zucchini shredded, excess water squeezed out
  • 1/2 cup shredded mozzarella cheese or cheddar
  • 1 egg for binding
  • 1/4 tsp salt
  • 1/4 tsp black pepper
Egg Filling
  • 6 eggs one per muffin
  • fresh herbs parsley, chives or basil for garnish

Equipment

  • Muffin Tin
  • Mixing Bowl
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C). Grease a muffin tin.
  2. In a bowl, combine shredded zucchini, cheese, 1 egg, salt, and pepper. Mix until well combined.
  3. Press the zucchini mixture firmly into the bottom and sides of each muffin cup to form a nest.
  4. Bake nests for 8–10 minutes until slightly set.
  5. Crack an egg into each zucchini nest. Return to the oven and bake for another 10–12 minutes until egg whites are set but yolks are still soft.
  6. Remove from oven, cool slightly, and garnish with fresh herbs before serving.

Notes

For firmer yolks, bake an additional 3–4 minutes. You can also add diced bacon, ham, or veggies to the zucchini mixture for extra flavor.