Name: Bacon Zucchini Breakfast Patties
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
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

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

Scale

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