zucchini breakfast muffin

Keto Zucchini Breakfast Muffins

This is a delicious zucchini breakfast bites recipe. While it may seem to require more ingredients than a basic bacon and egg breakfast, this recipe is to ensure you will have tasty, nutritious, colorful and flavorful muffins.

You can make these muffins in advance, and keep them in the fridge for the next day. For example, you can prepare these on Sunday and eat them throughout the week. They can also be great for lunch too.

The main ingredients are eggs, bacon, zucchini, shredded cheese, heavy cream, and coconut milk. To enhance the taste, we use a little bit of sour cream, mayonnaise, and mustard.

You can either use almond milk or coconut milk for this recipe. For mayonnaise, make sure you buy the one with no added sugar, or simply make your own mayonnaise.

keto zucchini breakfast muffins

Finally, to add more flavor and vitamins, we mixed in salt and pepper along with some chopped dill, jalapeno and red pepper into the dish.

Feel free to save this recipe by pinning this picture to your Pinterest board for later use!

How To

Start by shredding the zucchini and adding some salt. Set them aside and move on to the jalapeno, dill and red pepper; cut them into small pieces.

Fry the bacon for 5 minutes until crispy, or use the microwave instead. Then cut them into small pieces.

Squeeze the zucchini to release the extra liquid from inside, then add the cheese and bacon to them.

Mix the eggs with sour cream, mustard, heavy cream, and mayo and coconut milk and flavor with salt and pepper. 

Fill ⅔ of each muffin cup with both mixtures and stir well. 

fill zucchini breakfast muffin

Bake at 370°F for 20-25 minutes. 

bake zucchini breakfast muffin

Serve and enjoy!

serve zucchini breakfast muffin
zucchini breakfast muffin
Print Recipe Save Recipe
4.50 from 2 votes

Keto Zucchini Breakfast Muffins

This is not only a quick, grab and go breakfast recipe; but a super delicious, low carb and a keto friendly one. It is loaded with vitamins to help you kick off your day.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: Keto, Low Carb
Keyword: zucchini breakfast muffins
Servings: 12
Calories: 192kcal
Author: Rayane Chehab, MS, RDN


  • 6 eggs
  • 1 zucchini medium
  • 5 slices bacon
  • 2 tbsp sour cream
  • 1 cup heavy cream
  • 1 cup cheddar cheese shredded
  • 1 tbsp Mayonnaise
  • 1 tbsp mustard
  • 1/2 cup coconut milk
  • 1 oz Dill
  • 1 Jalapeno small
  • 4 oz Red pepper
  • salt and pepper to taste


  • Preheat the oven to 370°F
  • Grate zucchini and mix with some salt, leave it in a bowl to let it release the moisture. Drain the excessive liquid.
  • In the meantime, chop the dill, jalapeno and red pepper. Chop fried bacon into small crispy bits. This will be your dry mixture.
  • In a bowl, mix shredded cheese, bacon bits and chopped veggies.
  • In another bowl, crack egg then mix it with heavy cream, coconut milk, sour cream, mayo, mustard. Season with salt and pepper.
  • Grease your muffin pan with butter then distribute the dry mixture evenly into each muffin mould. Pour the egg-cream mixture into each mould evenly and use a spoon to stir it well.
  • Bake for 20 minutes until they become golden and firm. Remove, unmold and enjoy!


Nutrition Facts
Keto Zucchini Breakfast Muffins
Amount Per Serving
Calories 192 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 124mg41%
Sodium 182mg8%
Potassium 172mg5%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 7g14%
Vitamin A 1041IU21%
Vitamin C 19mg23%
Calcium 105mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Pin To Save This Recipe!
Keto Zucchini Breakfast Muffins
Scroll to Top