Million Dollar Zucchini Breakfast Bake Recipe

Name: Million Dollar Zucchini Breakfast Bake
Prep time: 20M
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: 0.125 garlic powder USDA; 6 keto bread, Oroweat; 2 dijon mustard Woodstock; 2 fresh zucchini, with skin USDA; 1 almond milk, unsweetened FNDDS; 0.25 sour cream FNDDS; 8 raw bacon, cured USDA; 10 raw egg USDA; 0.25 black pepper, ground USDA; 2 cream cheese USDA; 0.25 parmesan cheese, grated USDA; 6 fresh scallions, tops & bulb, chopped USDA; 0.5 table salt USDA; 2 sharp cheddar cheese FNDDS

8g
Net Atkins Count ^TM

Prep Time: 20 Minutes
Style:American
Cook Time: 45 Minutes
Phase: Phase 2
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

24.2g

Protein

34.6g

Fat

8.9g

Fiber

459.1cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

0 1/8 tsp garlic powder USDA
6 slice keto bread, Oroweat
2 Tbsp dijon mustard Woodstock
2 med fresh zucchini, with skin USDA
1 cup almond milk, unsweetened FNDDS
0 1/4 cup sour cream FNDDS
8 oz raw bacon, cured USDA
10 lrg raw egg USDA
0 1/4 tsp black pepper, ground USDA
2 oz cream cheese USDA
0 1/4 cup parmesan cheese, grated USDA
6 Tbsp fresh scallions, tops & bulb, chopped USDA
0 1/2 tsp table salt USDA
2 oz sharp cheddar cheese FNDDS

DIRECTIONS

Heat oven to 375°F.
In a 12-inch heavy bottom oven safe skillet, cook bacon over medium-low heat until crispy, flipping as needed, about 10 minutes. Remove cooked bacon to drain on a paper towel lined plate. Remove all but 1 tablespoon bacon fat from the skillet.
Cut keto bread into ½-inch squares, and slice zucchini into ¼-inch thick half moons. Add both to the skillet and toss to coat in the bacon fat. Chop bacon into ½-inch pieces and toss with the bread and zucchini.
In a large mixing bowl, whisk together eggs, almond milk, mustard, salt and pepper until well combined and frothy. Pour over the bread in the skillet, folding to coat all the bread in egg mixture.
In a small bowl, mix room temperature cream cheese, sour cream, shredded cheddar cheese, garlic powder, and ¼ cup scallions until evenly combined. Dollop evenly over skillet, then sprinkle skillet with parmesan cheese.
Bake for 35-40 minutes, until the eggs are set and edges are golden brown. Let cool for 5 minutes, garnish with remaining 2 tablespoons sliced scallions and serve while warm. One sixth of the skillet is one serving.

Cooking Tip

This recipe works especially well if the bread is just a touch dry. Try placing bread slices on a cooling rack on the counter overnight, or place on a baking sheet in a warm oven for 15-20 minutes, flipping halfway through, until just drying out, for an even more delicious outcome!