RECIPE
8 INGREDIENTS7 STEPS10MIN

Baked Eggs in a Zucchini Nest

4.8
4 Ratings
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The Skinny Fork
I love to feature delicious 'skinny' or healthified versions of recipes here on TheSkinnyFork.com. All recipes will be cooked up by me, in my very own home kitchen, located in Austin, Texas.
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From start to finish, this breakfast recipe takes all of about 10 minutes. Give or take a few depending on how you like your eggs. And most of that time there is this dish sitting in the oven to bake. It's really as hands off as a breakfast can come.

10MIN

Total Cooking Time

8

Ingredients
The Skinny Fork
I love to feature delicious 'skinny' or healthified versions of recipes here on TheSkinnyFork.com. All recipes will be cooked up by me, in my very own home kitchen, located in Austin, Texas.
GO TO BLOG
Ingredients
US / METRIC
Servings:
1
Serves 1
to taste
Non-Stick Baking Spray
1 cup
Mushrooms , sliced
2 cups
1 pinch
Crushed Red Pepper Flakes
to taste
Salt and Pepper
8
Cherry Tomatoes , halved
4 slices
Center-Cut Thin Bacon , cooked, crumbled
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Directions

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Step 1
Preheat the oven to 375 degrees F (190 degrees C) and lightly coat the inside of a small oven-safe skillet with Non-Stick Baking Spray (to taste) .
Step 2
Spiralize the Zucchini (2 cups) .
Step 3
Place the spiralized zucchini and Mushrooms (1 cup) into the skillet and cook over a medium heat for a minute or two - just enough to start to soften the zucchini.
Step 4
Make a well in the center of the zucchini and mushroom mixture and place the Large Eggs (2) into the well. Season with Salt and Pepper (to taste) and Crushed Red Pepper Flakes (1 pinch) .
Step 5
Cover with an oven-safe lid and place in the oven to bake for 5-10 minutes or until the eggs are cooked to your liking.
Step 6
Cook the Center-Cut Thin Bacon (4 slices) according to package directions. When cool, crumble into small pieces.
Step 7
Once done, remove from the oven and serve right away with crumbled bacon and Cherry Tomatoes (8) , enjoy!

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