“Delectable Dutch Keto Brunch: Bacon & Herb Stuffed Eggs with Cheesy Zucchini Ribbons”
This delectable and cinematic keto brunch dish features bacon-stuffed eggs served alongside cheesy zucchini ribbons for a low-carb, protein-packed meal that will tantalize your taste buds.
Allergens
Eggs, Dairy (if using cheese)
Ingredients
- 4 large eggs 4 slices of bacon Fresh parsley, chopped Fresh chives, chopped 2 medium zucchinis 1/2 cup shredded cheddar cheese 1/2 cup grated Parmesan cheese Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Cook the bacon until crisp, then crumble. Mix with chopped parsley and chives. Boil eggs for 6 minutes, then peel and slice in half. Remove yolks and set aside. Using a spiralizer or vegetable peeler, create zucchini ribbons. Toss with cheeses, salt, and pepper. Stuff egg whites with bacon herb mixture, then place on a baking sheet. Bake stuffed eggs for 10 minutes or until heated through.
Chef’s Insight
The combination of textures and flavors creates a truly memorable brunch experience.
Notes
Serve with a side of fresh fruit for a complete brunch experience.