How to cook zucchini egg nests in the oven without a muffin tin are here. A low carb breakfast you can make in a casserole dish or muffin tin. If you loved our easy trick to make no peel hard boiled eggs this is going to be a family favorite meal too.

A close-up of a dish showcasing stuffed zucchini cups filled with eggs, greens, ham, and cheese. One zucchini cup is being lifted with a silver spatula, revealing a colorful and neatly arranged filling. A baking dish with more eggs in the oven-stuffed zucchini cups is partially visible.
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We wanted to make baked eggs in the oven a few different ways but this was our favorite. Love eating a few of these protein filled goodies for breakfast but it gets boring doing it the same way over and over? I have a great option for y’all that you will love. (affiliate links present)

Low Carb Zucchini Nests in Oven

Ok so we will start with the basics if you want to just keep them in the shell or just salt and pepper. First off you can make muffin tin hard boiled eggs pretty easily this way. No peeling or cracking, you just set them into a slot and bake like you see here below. They will come out perfectly yellow and ready to eat once shelled.

Ok so there’s two options down, and the simplest of them all. Plain but a great low carb keto option if you don’t want any other ingredients mixed in there. We are all about adding all the things really, and especially cheese. Slices can be used in a dish, or spiralized or zucchini noodles work pressed in a muffin pan.

sliced zucchini recipe

Explained below as is though is quite amazing, you should try it that way first and go from there. Ricotta and feta cheeses are used which are less oily and pack a bunch of flavor to them. Throw in another tray of Sausage Patties in Oven for a complete meal. You’ll need;

Ingredients

  • 4-6 eggs or 1 per piece so use as many as you’d like
  • Fresh slices of zucchini with ends removed, sliced into strips
  • Kale with stems removed, cut into bite size pieces
  • 4 oz bacon or real bacon bits, optional
  • Ricotta cheese
  • Feta
  • Diced green onions and/or parmesan cheese are optional on top

Nutrition

Now this one is really fun!! Truly looks like a birds nest of sorts and tastes totally amazing. With only 6 carbs per and 14 grams of protein they are my daughter’s favorite start to the day. You can swap things out that you would prefer like maybe some finely diced broccoli or sliced mushrooms instead of kale I guess.

Egg Nests in Muffin Tin

You could make these scrambled egg nests of sorts I guess too. You’d need to use a muffin pan with non stick spray or baking sheet with silicone baking cups on top. Wrap each up with a slice of bacon or veggie like this around the outside. Pour in your mixture and bake!! It will look more like a cup that way.

Baked Egg Nests

The best way to get the slices the same size and thickness is to use a mandolin. Just make sure you use the handling tool it comes with so you keep all your fingertips. 😉 You could twist this inside a mug too with a cracked egg in a cup cooked in the microwave too for a faster version.

How to Make Zucchini Egg Nests with Ricotta

  • Start by slicing the zucchini into strips and place into a baking dish (or muffin pan) that will fit 6 of those circles.
  • Fill the inside of zucchini rings with kale pieces, about 1/2 way full. This will create a cup (can secure with a toothpick if desired)
  • Divide your ricotta into the 6 cups on top of the kale.
  • Then crack 1 egg into the center of each ring.
  • Top with crumbled feta and bacon bits, diced green onions, seasonings and drizzle olive oil over top of all of them.
  • Preheat oven and bake at 350 degrees F. for 15 – 20 minutes or until the egg is done to your liking.

Soft boiled

You could easily make these into soft boiled egg cups at closer to 10 – 12 minutes, just keep an eye on them with the light on. You could switch it up once you get the hang of how this is done, like making shredded hash brown egg nests instead of the kale on the bottom.

with Hashbrowns

If you wanted to use Frozen Hashbrowns in Oven on the outside instead of this strip of vegetable you could. I suggest that you slightly defrost them first. Then press into the muffin cup, bake for a few minutes to lightly brown, fill, and continue cooking until eggs are done to your liking.

with Egg Whites

You could make this without the yolks too if you really wanted. You would just cook egg whites only with the egg portion of the instructions. Season with salt and pepper to taste at the end and enjoy your oven baked egg recipe any time of day really.

Zucchini Egg Cups
Can you bake eggs in the oven without a muffin pan?

Yes, we show you how to do just that there. You can use strips of bacon or zucchini to create a circle. Set pieces of kale on the bottom to form a cup of sorts to fill with a cracked egg, feta and ricotta cheese and seasonings. Then bake in a casserole dish.

What can you use instead of hashbrowns to make egg nests?

For low carb egg nests you should use zucchini or strips of bacon on the outside instead! An easy way to make this popular dish healthier with lower carbs. Still delicious and a must try.

how to cooke eggs in the oven
5 from 2 votes

Zucchini Egg Nests

By The Typical Mom
How to cook zucchini egg nests in the oven are here. A low carb breakfast you can make in a casserole dish or muffin tin.
Prep: 15 minutes
Cook: 17 minutes
Servings: 6
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Equipment

  • 1 baking dish
  • 1 Bowl

Ingredients 

  • 6 eggs
  • 3 c kale, stems removed, cut into bite size pieces
  • 2 zucchini, ends removed, sliced
  • 4 oz bacon, precooked bits
  • 1/2 c ricotta cheese
  • 1/2 c feta
  • 1 tbsp green onion
  • 1 tbsp thyme
  • 1 tbsp olive oil

Instructions 

  • Prepare all ingredients. Slice zucchini into strips and place into a baking dish that will fit 6 of those circles. Fill inside of zucchini rings with kale, about 1/2 way full.
  • Divide ricotta into the 6 cups on top of the kale. Crack 1 egg into each ring.
  • Top with crumbled feta and bacon bits, diced green onions, seasonings and drizzle olive oil over top of all of them.
  • Bake in the oven at 350 degrees F. for 15-20 minutes or until egg is done to your liking.

Video

Nutrition

Serving: 1oz, Calories: 255kcal, Carbohydrates: 6g, Protein: 14g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.04g, Cholesterol: 198mg, Sodium: 371mg, Potassium: 424mg, Fiber: 2g, Sugar: 2g, Vitamin A: 3931IU, Vitamin C: 45mg, Calcium: 231mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Breakfast, Snack
Cuisine: American, French
Tried this recipe?Mention @thetypical_mom or tag #thetypicalmom!

About The Typical Mom

Justine is the creative mind behind The Typical Mom and The Typical Family on YouTube. She began blogging about easy recipes, budget friendly activities for kids, and fun family travel destinations in September 2012.

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5 from 2 votes (2 ratings without comment)

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