Bacon Zucchini Breakfast Patties (Paleo, Whole30, Egg-free)
These bacon zucchini breakfast patties are the perfect breakfast for mixing it up and adding in extra veggies! They’re paleo, whole30, and AIP.
Bacon Zucchini Breakfast Patties
Finding egg-free and grain-free options for breakfast can be a challenge. Personally, I’ll eat whatever for breakfast and call it a day, but I do love making a conscious effort to sneak more veggies into my day.
These bacon zucchini fritters make getting veggies for breakfast easy and delicious! They’re simple to make in the oven and store great in the fridge or freezer to eat throughout the week. They’re paleo, egg-free, and can be made AIP.
The ingredients
- Zucchini
- Bacon
- Flax. This is used as an egg replacement. You can swap out a gelatin egg for AIP.
- Tapioca starch. This is used as a binder. You can also use arrowroot instead.
- Coconut flour. This flour is used to offset some of the moisture from the zucchini. I don’t have any swaps I can recommend.
- Avocado oil. You can also use olive or coconut oil.
How to Make Bacon Zucchini Breakfast Fritters
- Prep the flax egg.
- Add the remainder of the ingredients and mix well until fully incorporated.
- Using a medium cookie scoop (or your hands), scoop the zucchini mixture and form into 8 patties that are round and flat.
- Transfer to the oven and bake for 35-40 minutes, carefully flipping the patties halfway through.
- Allow to cool before serving fresh or storing in the fridge for 2-3 days to eat throughout the week.
What is a flax egg?
A flax “egg” is an egg replacer made with ground flaxseed and water. It isn’t AIP, but it’s an egg-free option with some added nutrients.
What is a gelatin egg?
Rather than using a flax egg, you can also use a gelatin egg to make this AIP! Similar to a flax egg, a gelatin egg is an egg replacer made with gelatin and water. You cannot use collagen instead, but I’ve tested both the gelatin and flax eggs, and they both work.
Can you use a regular egg instead of the flax or gelatin?
I haven’t tried to use a real egg, but it should likely work!
Can you freeze this recipe?
Yes! I froze these for maternity leave and enjoyed them when my son was just a few days old for an easy breakfast. All you have to do is wait until they’re completely cooled, wrap them tightly in freezer-safe wrap, and defrost them in the fridge when you’re ready to eat them.
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Bacon Zucchini Breakfast Patties
- Total Time: 1 hour
- Yield: 8 patties 1x
- Diet: Gluten Free
Description
These bacon zucchini breakfast patties are the perfect breakfast for mixing it up and adding in extra veggies! They’re paleo, whole30, and AIP.
Ingredients
- 1 flax egg (1 tbsp ground flaxseed & 3 tbsp water, see notes for AIP)
- 2 cups zucchini, shredded and water squeezed out (see notes)
- 1/4 cup coconut flour
- 2 tbsp arrowroot starch
- 2 tbsp avocado oil
- 1 tsp apple cider vinegar
- 1/4 tsp baking soda
- 3/4 tsp sea salt
- 1/4 tsp black pepper (omit for AIP)
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp green onion, chopped
- 2 strips bacon, cooked and chopped
Instructions
- Preheat the oven to 375 F and line a baking sheet with parchment paper.
- Using a large bowl combine the flaxseed and water. Mix well to combine and let sit for 5 minutes.
- Add the remainder of the ingredients and mix well until fully incorporated.
- Using a medium cookie scoop (or you hands), scoop the zucchini mixture and form into 8 patties that are round and flat.
- Transfer to the oven and bake for 25 minutes on one side, before carefully flipping the patties and cooking for another 18-20 minutes.
- Allow to rest and cool for 15-20 minutes before serving fresh or storing in the fridge for 2-3 days to eat throughout the week. The patties should be lightly crisp on the outside and soft on the inside.
Notes
- For the zucchini, you’ll use about 2 medium zucchinis. You can use a wide mouth cheese grater or food processor to shred. Use a cheesecloth or paper towel to squeeze out the water very well. The final weight should be 10 oz of shredded zucchini to make 2 cups.
- For AIP, omit the flax egg and add the gelatin egg last. For the gelatin egg, add the 1/4 cup water to a small saucepot and slowly sprinkle over the 1 tbsp gelatin. Allow the mixture to rest over 2-3 minutes until hardened. Place the pot on the stove and turn in on low heat. Remove from heat once the mixture turns to liquid. Vigorously whisk the gelatin egg until it becomes frothy. Add the gelatin egg to the zucchini mixture immediately and mix to combine.
- All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 15
- Cook Time: 45
- Category: Breakfast
Nutrition
- Serving Size: 1 patty
- Calories: 94
- Fat: 7.2g
- Carbohydrates: 5.4g
- Fiber: 1.8g
- Protein: 2.2g
AIP
Low Carb
Paleo
Whole30
So, I have to say these are a big staple for me. I make a double at least every other week. I often leave out the bacon and just make them with the veggies. Tonight I was making a batch to take with me on a small trip tomorrow and realized I was out of coconut flour. I subbed a cassava40%/almond60% flour blend that’s multiplied by four. So for the 1/4 cup coconut, you’d sub 1c cassava/almond. I know almond isn’t AIP, but I’ve reintroduced successfully. They were delicious. Just wanted to put that out there if anyone needed an emergency flour sub.
This recipe was easy to follow and easy to make! They taste delicious! However, I used a gelatin “egg” and the patties stuck to the parchment paper, making it REALLY hard to flip them over. I definitely will oil the paper next time!
So glad you enjoyed them!!