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prep time
15 min
cook time
15 min
ready time
30 min
Low-Carb Baked Eggs and Zoodle Bundles
This beautiful low-carb breakfast recipe is easy to make and a perfect opportunity to enjoy a hearty meal with your loved ones. Healthy zoodle bundles are baked with creamy pesto mixture, mozzarella, eggs, and cherry tomatoes and then topped with some freshly grated parmesan for a final touch. This recipe yields 4 servings, but you can adjust the amount according to your needs. Optionally, drizzle everything with some more olive oil and serve this fantastic low-carb vegetarian breakfast recipe while fresh and warm. Enjoy!
How can you customize this recipe?
If you do not like pesto, you can omit the yogurt pesto filling and replace it with some more cheese (shredded mozzarella, cheddar, or crumbled feta are among our favorite options). You can add some finely chopped chili peppers or cayenne for some extra kick, or top everything once it's done with a dollop of Greek yogurt. Experiment with your favorite fresh or dried herbs for a perfect combination you will enjoy!
Serving suggestions:
We served these lovely zoodle bundles with some freshly grated parmesan, but they would also pair perfectly with cottage cheese, sour cream, or Greek yogurt. This fantastic recipe can also be served with lightly toasted Keto bread.
How do you store the leftovers?
Although this recipe is best when served warm, you can store the leftovers in airtight containers and refrigerate for a day or two. When ready to serve, gently reheat in the oven. We don't recommend freezing.
Net Carbs
10 g
Fiber
3.1 g
Total Carbs
13.2 g
Protein
32.4 g
Fats
41 g
544 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Zucchini
450 g
Pesto sauce, store bought
2 tbsp
Greek yogurt
0.5 cup
Mozzarella cheese, whole milk
0.5 cup, shredded
Egg
4 medium
Extra virgin olive oil
2 tbsp
Parmesan cheese, fresh (hard)
0.25 cup, shredded
Cherry tomato
100 g
Parsley, fresh
2 tsp
Salt
0.5 tsp
Black pepper
0.25 tsp
Recipe Steps
steps 5
30 min
Step 1
Spiralize the zucchini and add to a bowl. Toss the zucchini with salt, pepper, and olive oil. Set it aside.Step 2
In a separate bowl, combine pesto and Greek yogurt. Mix well to combine. Add salt to taste.Step 3
Preheat the oven to 220°C (425°F). Line a baking tray with parchment paper. Shred the mozzarella cheese. Place the zucchini noodles on the prepared baking tray and form into nests. Sprinkle each nest with shredded mozzarella cheese. Bake for 2-3 minutes.Step 4
Slice the cherry tomatoes. Finely chop the parsley. Remove the zucchini from the oven and add a dollop of the pesto yogurt mixture into each nest. Crack the egg on top. Divide the cherry tomatoes among nests and sprinkle with parsley and salt to taste. Continue to bake for another 10-12 minutes.Step 5
Shred the parmesan cheese. Sprinkle each nest with some parmesan and season with more salt or black pepper to taste. Serve immediately.
