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.

Course Breakfast

Cuisine Keto, Low Carb

Keyword zucchini breakfast muffins

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 192kcal

Author Rayane Chehab, MS, RDN

Ingredients

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

US Customary - Metric

Instructions

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