Save One Sunday morning, I was staring at a sad bag of zucchini that had been sitting in my crisper drawer for days, and my partner wandered into the kitchen asking what was for breakfast. We'd been trying to dial in our mornings without carbs, which felt restrictive until that moment—grating that zucchini into a towel, watching the water pour out like I was wringing secrets from it, and suddenly realizing we could build something crispy and golden instead of boring. These zucchini nests became our weekend ritual, the kind of breakfast that actually fills you up and doesn't feel like deprivation.
I made these for a friend who kept insisting she couldn't do low-carb because she'd miss bread, and watching her face when she bit into that crispy zucchini edge while the yolk ran into it was worth every minute of prep. She asked for the recipe before she even finished eating, and now she texts me photos of her versions with different cheeses and seasonal variations.
Ingredients
- Medium zucchinis (2): Grate them with intention—the moisture inside is the enemy of crispiness, so you'll want to squeeze that towel harder than feels necessary until barely any liquid comes out.
- Yellow onion (1 small, optional): Finely dice it if you want a whisper of sweetness and texture, or skip it entirely if you're keeping things simple and want the zucchini to be the star.
- Bacon (4 slices, cooked and crumbled): Cook it until it's properly crispy, not just bent—the crumble should scatter easily, and those little bits become treasure scattered through each nest.
- Large eggs (4): Cold eggs straight from the fridge work best because they won't cook too fast on the hot zucchini base, giving you control over how runny or set your yolk becomes.
- Shredded cheddar cheese (1/2 cup, optional): This binds everything together and adds a savory depth, but mozzarella or Swiss work beautifully if you want to switch it up.
- Salt, black pepper, garlic powder (1/2 tsp, 1/4 tsp, 1/2 tsp respectively): These three seasonings are the quiet heroes—they make the zucchini actually taste like something worth eating instead of just a vehicle for eggs.
- Olive oil or avocado oil (1 tablespoon for greasing): Use whatever won't smoke at high heat; avocado oil is slightly more forgiving at 400 degrees.
- Chopped chives or parsley (2 tablespoons, optional garnish): A fresh green on top makes it look like you tried, and a little brightness at the end changes everything.
Instructions
- Preheat and prep:
- Get your oven to 400°F and grease four cups in your muffin tin thoroughly—the oil here prevents sticking and helps the zucchini edges get crispy.
- Squeeze the zucchini dry:
- Spread your grated zucchini onto a clean kitchen towel and fold the edges up, then really wring it out with both hands until almost no water drips when you squeeze. This step separates the soggy from the golden, and it's the one thing that actually matters.
- Mix the nest base:
- In a big bowl, combine the wrung-out zucchini, diced onion if you're using it, salt, pepper, garlic powder, and cheese. Toss it around until everything is evenly distributed and the cheese starts clinging to the zucchini strands.
- Form your nests:
- Divide the mixture into four portions and press each one firmly into a muffin cup, going up the sides with your fingers like you're building walls. Don't be gentle about this—compact nests stay together better than loose ones.
- Bake the foundation:
- Slide the tin into the oven for 10 minutes, checking around minute 8 to see if the edges are turning golden. The nests won't be fully cooked, but they need this head start to have any structural integrity.
- Add bacon and eggs:
- Pull the tin out carefully, scatter crumbled bacon into each nest, and then gently crack an egg into the center of each one. The residual heat helps the egg settle in nicely.
- Final bake:
- Return everything to the oven for 8 to 10 minutes—start checking at 8 if you like runny yolks, keep it going if you prefer them set. The whites should be opaque and firm while the yolk has just a tiny jiggle.
- Cool and release:
- Wait 2 to 3 minutes before you try to remove them, letting them firm up enough to handle without falling apart. Run a thin knife around the edges if they're being stubborn.
- Garnish and serve:
- Top with fresh chives or parsley if you have them, and serve while everything is still warm enough that the cheese is soft and the yolk is still molten.
Save There's something quietly satisfying about pulling a golden zucchini nest from a muffin tin—it feels like you've accomplished something, even though you mostly just squeezed vegetables and waited. These have become more than breakfast at our house; they're proof that eating well doesn't have to feel like punishment.
Cheese Variations That Actually Make a Difference
The first time I made these with mozzarella instead of cheddar, the nests stayed a bit softer and more delicate, which some mornings is exactly what you want. Swiss cheese adds a nuttier flavor that plays beautifully with the garlic powder, and I've even tried a mix of cheddar and gruyere when I wanted to feel fancy on a Tuesday. The cheese doesn't just taste good—it acts as a binder that holds everything together, so going completely cheese-free requires a slightly firmer hand when pressing the nests into shape.
Make-Ahead Magic
One of my favorite discoveries was that you can bake these zucchini nests without the eggs, let them cool completely, store them in the fridge for up to three days, and then just pop them back in the oven the next morning with fresh eggs and bacon crumbles. It turns this into a true grab-and-go breakfast if your mornings are chaotic, and there's something nice about knowing your nest base is already waiting.
Sides and Serving Suggestions
These nests are honestly complete on their own, but I've learned they shine alongside something fresh and cool—a few slices of avocado, a handful of peppery greens, or even a small side salad with lemon vinaigrette transforms them from breakfast into something that feels more intentional. On mornings when I want extra nutrition, I'll add a dollop of sour cream or a sprinkle of red pepper flakes right before serving, and honestly, it never feels like too much.
- Pair with avocado slices or a small green salad to balance the richness with something bright and fresh.
- A sprinkle of red pepper flakes adds heat and complexity if you're feeling adventurous in the morning.
- Leftover nests can be reheated gently in a 300-degree oven for about 5 minutes without drying out the egg.
Save These zucchini nests turned out to be the breakfast that finally made low-carb eating feel less like deprivation and more like choosing something you actually want to eat. They're forgiving enough to make on autopilot and interesting enough to look forward to.
Recipe FAQ
- → How do I prevent zucchini nests from becoming soggy?
Thoroughly squeeze out excess moisture from grated zucchini using a clean kitchen towel before combining with other ingredients to keep nests crisp.
- → Can I make these nests dairy-free?
Yes, simply omit the shredded cheddar cheese to keep the nests dairy-free without sacrificing texture.
- → What is the best way to achieve runny yolks in the eggs?
Bake the eggs in the nests for about 8-10 minutes and check frequently to ensure the whites are set while yolks remain slightly runny.
- → Can I prepare the zucchini nests ahead of time?
Yes, bake the nests without eggs, refrigerate them, and add eggs for the final bake just before serving.
- → What herbs pair well as garnish for this dish?
Chopped chives or parsley provide a fresh, vibrant garnish that complements smoky bacon and zucchini flavors.