Tired of the same old breakfast routine? Shake things up with this incredibly satisfying and savory Zucchini and Bacon Breakfast Skillet! It’s a one-pan wonder that brings together crispy bacon, tender zucchini, and aromatic onion for a wholesome, low-carb meal that will keep you energized all morning. Whether you’re following a keto lifestyle or just craving a nutrient-packed start to your day, this dish is a guaranteed winner.
Ingredients
• 1 medium zucchini, about 8 ounces or 225g
• 2 slices thick-cut bacon
• ½ small white onion, finely chopped, or 1 large garlic clove, minced
• 1 tablespoon ghee or coconut oil
• 1 tablespoon freshly chopped parsley or chives, for garnish
• ¼ teaspoon sea salt, or to taste
• Freshly ground black pepper, to taste
• 1 large egg or ½ medium avocado, for topping
Instructions
1. Preparation
2. Begin by prepping your . Slice the bacon into ½-inch pieces. Finely chop the onion or mince the garlic. Cut the zucchini into bite-sized, half-moon pieces.
3. Place a medium skillet over medium heat. Add the sliced bacon and cook, stirring occasionally, until it begins to crisp, about 5-7 minutes.
4. Add the chopped onion (or garlic) to the skillet with the bacon and its rendered fat. Sauté for 2-3 minutes until softened and fragrant. If your bacon didn’t render much fat, add the ghee or coconut oil now.
5. Tumble the zucchini pieces into the skillet. Season with salt and pepper. Cook, stirring occasionally, for 10-15 minutes, or until the zucchini is tender-crisp to your liking.
6. While the zucchini cooks, prepare your topping by frying an egg in a separate pan or slicing your avocado.
7. Remove the skillet from the heat and stir in the freshly chopped parsley or chives.
8. Divide the skillet mixture between two plates and top with a fresh fried egg or avocado slices. Serve immediately.
Nutritional Information
• Nutritional Facts
• Per Serving
• Total Carbs: 9.1g
• Fiber: 2.5g
• Net Carbs: 6.6g
• Protein: 17.4g
• Fat: 35.5g
• Calories: 422 kcal
• Magnesium: 53 mg
• Potassium: 775 mg
Pro Tips
• For perfectly browned zucchini, use a skillet large enough so the pieces aren’t crowded. This prevents them from steaming and helps them get a nice color.
• Elevate the flavor by sprinkling a handful of grated Parmesan or crumbled feta cheese over the skillet during the last minute of cooking.
• Add a pinch of red pepper flakes along with the onion for a gentle kick of heat.
• This dish reheats beautifully. Make a double batch and store it in an airtight container in the fridge for a quick breakfast for the next 2-3 days.
FAQ
Q: Is this Zucchini and Bacon Breakfast Skillet keto-friendly
A: Yes, this recipe is perfect for a keto lifestyle. It’s a low-carb meal with only 6.6g of net carbs per serving, making it a great way to start your day.
Q: Can I make this breakfast skillet ahead of time
A: Absolutely. This dish reheats beautifully. You can prepare a double batch and store it in an airtight container in the fridge for a quick breakfast for the next 2-3 days.
Q: How can I add more flavor to this dish
A: To elevate the flavor, try sprinkling grated Parmesan or crumbled feta cheese over the skillet during the last minute of cooking. For a bit of heat, add a pinch of red pepper flakes with the onion.
Q: How do I prevent my zucchini from getting soggy
A: The key to perfectly browned zucchini is to use a skillet large enough so the pieces are not crowded. This allows them to sear rather than steam, giving them a better color and texture.
