# Components:
→ Vegetables
01 - 2 medium zucchinis, grated
02 - 1 small yellow onion, finely diced (optional)
→ Meats
03 - 4 slices bacon, cooked and crumbled
→ Dairy & Eggs
04 - 4 large eggs
05 - 1/2 cup shredded cheddar cheese (optional)
→ Pantry
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 1/2 teaspoon garlic powder
09 - 1 tablespoon olive oil or avocado oil for greasing
→ Garnish
10 - 2 tablespoons chopped chives or parsley (optional)
# Method:
01 - Preheat oven to 400°F. Grease a standard 4-cup muffin tin with olive oil or avocado oil.
02 - Place grated zucchini in a clean kitchen towel and squeeze firmly to extract as much moisture as possible.
03 - In a large mixing bowl, combine squeezed zucchini, diced onion, salt, black pepper, garlic powder, and shredded cheddar cheese. Mix thoroughly until well combined.
04 - Divide zucchini mixture evenly among 4 muffin cups, pressing firmly into the bottom and sides to create nest-shaped structures.
05 - Bake nests for 10 minutes until they begin to set and turn lightly golden.
06 - Remove tin from oven. Sprinkle crumbled bacon evenly into each nest, then carefully crack one egg into the center of each nest.
07 - Return to oven and bake for 8 to 10 minutes until egg whites are fully set with yolks remaining slightly runny, or bake longer if you prefer fully cooked yolks.
08 - Allow nests to cool for 2 to 3 minutes, then gently remove from muffin tin using a small spatula.
09 - Top with chopped chives or parsley if desired. Serve warm immediately.
