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Baked Zucchini Egg Nests are a fantastic way to use zucchini! It’s an easy make ahead breakfast idea for busy weekday mornings and low in carbs but high in flavor!
It’s just July. I realize that Back to School recipes might not be on your mind.
They are on my mind.
I’m not wishing away my summer at all. I just like to be prepared for what’s to come.
I like the to know how to make my life a bit easier once school starts again.
This recipe combines some of summer yet a bit of a back to school theme.
I’ve seen a billion pictures on Pinterest of potato egg nests and being low carb I’m not a regular user of potatoes much anymore.
I’ve started to get quite creative in the whole replacing the heavy carbs with lighter carb options and this recipe is a winner!
Zucchini from my garden is abundant, how about you?
While zucchini doesn’t quite get that crispy like potato would, the idea begins with the nest of shredded zucchini, seasonings and cheese making this tasty base to crack your egg in.
Not quite like a crispy potato, but a pretty tasty breakfast muffin that even my kids enjoyed. They saw the green from the zucchini and knew they were eating it this time, but they ate it anyway. SO win for mom!
This egg above was baked for 12 minutes, since I’m into much for really oozy yokes. Cooking just 10 minutes will be suitable for those who really want a wet spilling yolk. However long you decide to bake them for the center yolk you desire, these are the easiest make ahead breakfast for busy weeks or even busy weekends. They heat up nicely in the microwave for 30 seconds. Top with some hot sauce if desired and carry on with your day!
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Baked Zucchini Egg Nests
- 4 cups shredded zucchini
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 13 eggs divided
- 1 ounce aged white cheddar cheese grated
- Preheat oven to 400 degrees.
- Grease a 12 capacity muffin pan.
- In a bowl place shredded zucchini, salt, pepper, 1 beaten egg and cheddar.
- Press shredded zucchini into the bottom and sides of each muffin cup.
- Bake for 15 to 20 minutes until golden brown.
- Crack an egg into each muffin cup.
- Bake for 10-12 minutes for soft egg or 15 minutes for cooked through yolk.
- Store left overs in the fridge. Reheat by placing one egg on microwavable plate and heat for 30 seconds.