Ingredients
2 large zucchini, shredded
6 large eggs
8 slices turkey bacon, chopped
1 1/2 cups sharp cheddar cheese, grated
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1 teaspoon chopped fresh parsley (optional)
Instructions
Preheat oven to 350°F (175°C)
Toss shredded zucchini with salt, let sit 10 minutes, then squeeze dry to remove excess moisture
Cook chopped turkey bacon in olive oil until crisp, set aside
Whisk eggs in a bowl, add zucchini, bacon, cheddar, pepper, and cumin
Transfer mixture to a greased 2-quart baking dish
Bake 40 minutes until golden and firm
Slice into 6 portions before serving
Notes
Prep ahead: assemble mixture and refrigerate until ready to bake
Add egg whites for extra fluff without increasing calories
Store leftovers in an airtight container for 3-4 days
Turkey bacon used as pork-free alternative for halal suitability
- Prep Time: 15
- Cook Time: 40
- Category: Breakfast
- Method: Baking
- Cuisine: American Keto
- Diet: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 7g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 180mg