Zucchini and Bacon Egg Muffins

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Low-carb egg muffins loaded with crispy bacon and shredded zucchini, perfect for a quick keto breakfast or snack. This american-inspired breakfast (keto, low-carb) ready in about 30 minutes combines large eggs, cooked and crumbled bacon strips, shredded cheddar cheese into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 140 calories and feeds 6, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 6 American cuisine 140 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F. In a large bowl, whisk 6 large eggs until smooth. Stir in 1 shredded medium zucchini (well-drained), 4 crumbled cooked bacon strips, and 1/2 cup shredded cheddar cheese.
  2. Step 2: Season the egg mixture with 1/2 tsp sea salt and 1/4 tsp black pepper, mixing well to combine.
  3. Step 3: Grease a 6-cup muffin tin with cooking spray or butter. Divide the mixture evenly among the cups.
  4. Step 4: Bake for 18-20 minutes until the egg muffins are set and lightly golden on top.
  5. Step 5: Remove from oven and let cool for 5 minutes before removing from the tin. Garnish with 1 tbsp chopped fresh chives if desired and serve warm.

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Frequently asked questions

How long does Zucchini and Bacon Egg Muffins take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Zucchini and Bacon Egg Muffins?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Zucchini and Bacon Egg Muffins?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Zucchini and Bacon Egg Muffins for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Zucchini and Bacon Egg Muffins keto?

Yes — this recipe is tagged keto, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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