Print

Keto Zucchini Bacon Egg Muffins Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Easy keto zucchini bacon egg muffins made with eggs, cheese, zucchini, and crispy bacon. Perfect for a quick breakfast, snack, or meal prep.

Ingredients

Scale

  • 8 large eggs

  • 1 medium zucchini (grated, about 1 cup once squeezed dry)

  • 6 slices bacon, cooked and chopped

  • 1 cup shredded cheese (cheddar, mozzarella, or pepper jack)

  • 1/4 cup heavy cream (or full-fat coconut milk)

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon garlic powder (optional)

  • Nonstick spray or silicone muffin liners

Instructions

  • Preheat oven to 375°F (190°C).

  • Cook bacon until crispy, drain on paper towels, and chop into small pieces.

  • Grate zucchini, sprinkle lightly with salt, let sit 5 minutes, then squeeze out excess liquid with a towel.

  • In a large bowl, whisk eggs, heavy cream, salt, pepper, and garlic powder.

  • Stir in zucchini, bacon, and cheese.

  • Grease muffin tin or use silicone liners. Fill cups 3/4 full.

  • Bake 20–25 minutes, until tops are puffed and a toothpick comes out clean.

  • Cool 5 minutes before removing from pan. Serve warm or store for later.

Notes

  • Squeeze zucchini well or muffins will be watery.

  • Store in fridge up to 5 days or freeze up to 2 months.

  • Microwave 30 seconds to reheat or warm in toaster oven.

  • Try flavor swaps like sausage, spinach, or feta for variety.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-zucchini-bacon-egg-muffins/