Did someone say meal prep!? Because these Zucchini & Chipotle Bacon Egg Cups are a delicious Whole30 and Keto breakfast recipe that you can make ahead of time. Best of all, they’re made with just 4 ingredients you probably already have in the house!

The secret ingredient that pushes these egg cups to the next level? Chipotle No Sugar Added Naked Bacon. It’s got just the right amount of mild heat and savory bacon flavor. Have you tried it yet? If you haven’t, you really need to.

Where to Buy Naked Bacon

If you’re wondering where to get Whole30 Approved Naked Bacon, well —- you’ve got options! You can shop our online store (we recommend checking out our shipping-included bundles, like the Nice to Meat You), or check out our Amazon storefront. And be sure to check our retail locator to see if our products are carried at stores near you!

Okay, now back to the recipe!! If you make it, let us know! Tag us on Instagram or leave a comment below!

Zucchini & Chipotle Bacon Egg Cups

Ingredients:
1-2 medium zucchini *As a time saving tip, you could buy pre-spiralized fresh or frozen zucchini! Just be sure to defrost and drain all the water.
4 slices of Chipotle Sugar Free Naked Bacon
4 eggs
2 tbsp olive or avocado oil or herby ghee for an added flavor punch!

Instructions:
1. Preheat the oven to 350.
2. Spiralize the zucchini on the thinnest setting.
3. Spray or rub the inside of four muffin tins lightly with oil.
3. Arrange the zucchini inside the tins, pressing down. Bake for 10 minutes.
4. Crack an egg into each and season lightly with salt and pepper.
5. Bake for another 10 minutes.
6. Meanwhile, cook the bacon to desired crispiness. Dice into tiny pieces.
7. Remove the egg nests from the tins, sprinkle with bacon, and enjoy!

To store: Place in an airtight container in the refrigerator for 3-5 days.