Looking for tasty Zucchini breakfast ideas? These Zucchini Egg Nests with spiralized vegetables make for one exciting healthy breakfast! And it’s ready in 30 minutes or less!
Zucchini for Breakfast
Zucchini is the one vegetable in my garden I can always count on. Some summers, it seems like every time I walk outside there’s a new ripe zucchini ready to be picked.
Good thing I love cooking with Zucchini and am always looking for new ways to enjoy this nutritious and delicious vegetable.
The one meal I don’t always think to add Zucchini to is breakfast! Having cut out sugar and flour I tend to avoid baked zucchini bread and muffins.
Zucchini egg nests have changed that.
One day, I had a lot of these spiralized vegetables leftover from dinner the night before and was looking for a zucchini breakfast ideas. In the end, I tossed them in a cast iron pan with some bacon, cracked and egg on top and slid the whole thing in the oven.
Delicious! And easy! And–get this– healthy!
Don’t you love when the best tasting meals are also the healthy fitness meals? You’re going to go nuts for this Zucchini Egg Nest when you try it!
How to Spiralize Zucchini
Turning a long zucchini into spiral shaped “noodles” makes eating your veggies so fun. You can buy zucchini that’s already cut into thin spiraled noodles, but it’s also easy to do it yourself.
There are two ways to turn your zukes into zoodles: with a spiralizer and without a spiralizer.
Always start by washing and drying your zucchini. Slice of the end tips with a knife.
If using a spiralizer:
Place the end of the zucchini into the holder of your spiralizer and pierce it with the turning handle.
Spin the handle while rotating the zucchini in the opposite direction. Noodles will form!
To spiralize Zucchini without a spiralizer:
Place the zucchini lengthwise against a mandolin slicer or peeler. Over a large bowl, draw the zucchini downward against the grain to peel it into strips.
The veggie won’t spiralize in quite the same tight twist as using a spiralizer but it will look and taste great in your Zucchini Egg Nest!
Zucchini Egg Nest Recipe
First, make the bacon: Cook several strips in a cast iron pan until it’s as crispy as you like. Crumble it into pieces and remove it from the pan.
Wipe out any excess grease but leave a light coating for cooking the veggies.
Make the nest: Sautee the zoodles in the bacon grease over high heat until lightly cooked. Assemble the zucchini into a “nest” shape that fully covers the bottom of the pan.
Place the bacon over the nest, crack and egg on top and sprinkle it with shredded cheese.
Bake: Insert the cast iron pan into your preheated oven and bake until your egg is cooked to your liking. This takes anywhere from 5 to 10 minutes depending on how firm you like your eggs.
Season: Sprinkle on salt and pepper, then add raw cherry tomatoes for a pop of color! Red pepper flakes are delicious on this to add some heat to your morning!
To make zucchini nests I used an 8 inch skillet for my egg nest, but you could also divide it into two with smaller pans. If you’re using one of the 12 inch skillets, you could easily make three nests in one pan.
Check the eggs after about 4 minutes by jiggling the pan. The whites will stay firm when the egg is cooked. If you like a runnier yoke (like me), remove the pan from the oven when the whites are firm but the yolk wiggles. This took 7 minutes in my oven.
Absolutely! Add the tomatoes to the pan with the zucchini if you like your tomatoes cooked rather than raw.
I don’t recommend making this meal ahead of time. You want the veggies and eggs to be fresh! Thankfully, this zucchini breakfast idea is easy enough for any morning.
Healthy Meal Ideas
Zucchini egg nests taste fresh and satisfying! They also happen to be low carb and nutrient dense, meaning they’ll fill you up without weighing you down in the morning.
This is such a fun way to use all of that zucchini! Make it for an easy family breakfast or add it to your next brunch menu. It would also be delicious as a “breakfast for dinner” option next time you’re craving a little bacon with your veggies.
More No Sugar No Flour Recipes:
- 2 slices bacon
- 2 small zucchini, spiralized
- 2 large eggs
- 2 Tbsp mozzarella cheese (or parmesan)
- 10 cherry tomatoes
- red pepper flakes, optional garnish
- Preheat oven to 350 degrees F.
- Cook bacon in a cast iron skillet over medium heat until desired consistency. Cut or crumble bacon into small pieces and set aside.
- Wipe excess grease out of the pan, leaving about 2 tsp behind.
- Cook zucchini over high heat for 2 minutes. Remove from heat and create a "nest in the pan with the cooked zucchini. Sprinkled the bacon into the nest and crack the eggs in the center of the nest. Sprinkle cheese over the top of the egg and carefully place skillet in oven.
- Cook until eggs reach desired consistency, about 5-10 minutes.
- Salt and pepper to taste. Add cherry tomatoes and sprinkle with remaining bacon. Add red pepper flakes if desired.
Amount Per Serving: Calories: 192Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 203mgSodium: 319mgCarbohydrates: 9gFiber: 3gSugar: 6gProtein: 15g