Wakey-wakey eggs and bakey! This mornings breakfast is brought to you by, leftovers! Okay, maybe not exactly leftovers but an accumulation of things that I indeed had leftover in my fridge that went unused through the week in some way shape or form.
For instance, the original plan for the spiralized zucchini was for zoodles in a vegan Pho. The same goes for the mushrooms. I'm not entirely sure why the tomatoes were untouched, but somehow everything always works out in the end. Just like these Baked Eggs in a Zucchini Nest!
I've been tossing around back and forth between sweet and savory breakfasts for a couple of weeks now, but today I was all about savory. With all the good things that I had in my fridge, they just sort of fell into place to make this perfectly quick and delicious breakfast option! And as it turns out, this breakfast is low carb, keto friendly, and gluten-free too!
From start to finish, this breakfast takes all of about 10 minutes. Give or take a few depending on how you like your eggs. And most of that time there is this dish sitting in the oven to bake. It's really as hands off as a breakfast can come.
I decided to go with a low sodium center cut bacon, as I almost always do. Because I love the quality and taste. But, if you're more of a regular bacon or even turkey bacon kind of person, then either of those will work here as well.
I baked my nest here for a full 10 minutes and that gave me a hard-cooked egg. If you like a softer gooey egg, cook it for less time!
Baked Eggs in a Zucchini Nest
Servings: 1 • Size: 1/2 Prepared Skillet • Calories: 382 • Fat: 28 g • Saturated Fat: 9 g • Carb: 15 g • Fiber: 2 g • Protein: 16 g • Sugar: 9 g • Sodium: 933 mg
2 C. Spiralized Zucchini
1 C. Sliced Mushrooms
2 Whole Large Eggs
8 Cherry Tomatoes, Halved
4 Slices Low Sodium Center Cut Bacon, Cooked & Crumbled
Pinch of Crushed Red Pepper
Salt & Pepper to Season
Preheat the oven to 375 degrees F. and lightly coat the inside of a small oven-safe skillet with non-stick cooking spray.
Place the 2 C. Spiralized Zucchini and 1 C. Sliced Mushrooms into the skillet and cook over a medium heat for a minute or two - just enough to start to soften the zucchini.
Make a well in the center of the zucchini and mushroom mixture and place the two whole large eggs into the well.
Season with salt, pepper, and crushed red pepper flakes.
Cover with an oven-safe lid and place in the oven to bake for 5-10 minutes or until the eggs are cooked to your liking.
Once done, remove from the oven and serve right away with crumbled bacon and cherry tomatoes.
I gave mine an extra little spiral drizzle of sriracha. Enjoy!
Nutritional Claims: Low Carb, Paleo, Specific Carbs, Dairy Free, Gluten Free, Wheat Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Oil Added