Ever wake up craving something tasty, but totally not up for another boring omelet? Yeah, me too. Baked eggs and zoodle bundles have totally rocked my mornings lately. Not only are they easy, they’re kinda fun to make and eat—I mean, come on, noodles made out of zucchini? My kid calls them “breakfast wiggles.” Bonus, this is great if you want a low-carb meal that won’t leave you snoozing by 10 a.m. Oh, and if you like zoodles, you’ll probably love this low-carb spaghetti squash and meatballs idea too—worth checking out!
Recipe Highlight
Okay, let’s talk about why these baked eggs and zoodle bundles are honestly the best way to sneak veggies into breakfast (and actually enjoy it). With just a handful of ingredients, you get something that looks straight out of a five-star restaurant, but takes barely 20 minutes. You twist the zoodles into fun little nests, crack an egg into each one, sprinkle on some cheese (or not, but cheese makes me happy), toss it in the oven, and—voila!—fancy brunch at your kitchen table.
I started making these last year, when my neighbor basically dumped a truckload of zucchini on my porch (thanks, Sharon). Zoodles were my only escape. But, you know what? I love these little guys now. Honestly, they’re cozy, salty, and good even if, say, you overcook your egg a bit—whoops. And you can jazz ’em up with bacon, herbs, pepper flakes—whatever gives you joy.
Fair warning, though: these get eaten up faster than you’d expect. If you’ve got teenagers, make a double batch, or there will be complaints.
“This recipe totally won me over. I don’t even miss toast anymore!” – Becky, neighborhood breakfast tester
How to make zoodles
Alright, so zoodles aren’t as complicated as they sound. Basically, you’re grabbing a zucchini (the fresher, the better) and turning it into these curly noodles. I’ve tried a bunch of ways—here’s the lowdown.
First, you can use a spiralizer. Super fast, but if you don’t have one collecting dust in your gadget drawer, a simple veggie peeler works too. Peel off strips, rotating the zucchini as you go. You’ll end up with slightly flat noodles; honestly, I think these catch cheese even better. For a shortcut, the grocery store sells pre-spiralized zoodles now, but I swear fresh ones taste brighter (and you feel all chef-y making your own).
Now, don’t forget to pat them dry with a paper towel. Zoodles can get a bit soggy if you just toss them in the oven wet, which is… well, not so fun. Let them sit for a minute or two before shaping them into nests.
Pro tip: Salt draws out the moisture! Sprinkle a bit on before baking, let ‘em sit, then use a fresh towel to dab.
Recipe Tip
Making these baked eggs and zoodle bundles is easy, but you can totally mess it up if you’re in a rush (we’ve all done it). Here’s my not-so-secret method for a smooth morning.
First off, crack your egg into a bowl before pouring it into the zoodle nest. You can catch shells (or, you know, rescue the yolk if it tries to run off). If your egg is ginormous, just use half a yolk or grab a smaller egg—trust me, you want it snug, not overflowing. Don’t be shy with seasoning. Zucchini craves a little salt, pepper, and maybe a dash of smoked paprika. If the egg is set but you want the yolk just a little oozy, pull it a bit before you think it’s done. It finishes cooking after you take it out because the pan stays hot.
Oh and if you’re feeding a crowd, just line up a muffin tin, spin your zoodles into each cup, pour in the eggs, and boom: breakfast for six, no one waiting. Speaking of muffin tin magic, these Ham and Cheese Egg Cups are another meal-prep favorite.
Some great zucchini noodle maker options
Still using that rusty cheese grater from college? Guilty. But look, getting zoodles right is all about the right tool (I’ve learned the hard way—once tried scissors, disaster).
I’m a big fan of the simple hand-held spiralizer (you can nab one for under 10 bucks, usually). Super easy to clean and just the right size. A counter-style spiralizer is for you if you’re the “I need 12 zucchini noodles, ASAP” type or meal prepping for the week (your triceps may get a workout). There’s also a julienne peeler, which is sneaky great—makes kind of rectangular zoodles, so don’t expect Instagram perfection, but they work.
Oddly enough, sometimes those fancy “zoodle makers” at the store are just a pain to store and clean. So if you’re only eating zoodles once in a while, a peeler does the trick, honest.
Some of my favorite spiralized zucchini recipes
Zoodles go way past just breakfast eggs. They’re such a lifesaver on busy nights. Want to try more?
- Low-carb spaghetti squash and meatballs is huge at my house, especially for pasta cravings without the carb coma.
- Zoodle “pasta” with marinara—that’s basically comfort food with extra veggies.
- Asian zoodle stir fry is wild easy, just a little soy sauce, and whatever veggies are rolling around in your produce drawer.
- Zucchini noodle caprese: mozzarella, cherry tomatoes, basil, olive oil, and a squeeze of lemon. It tastes like summer, even in February.
The possibilities keep piling up. If you get tired of zucchini (it can happen), just swap it for another veggie—I once used carrots, worked great. For more low-carb veggie alternatives, don’t miss these Low-Carb Keto Hash Browns that make a perfect side dish.
Common Questions
Can I make these baked eggs and zoodle bundles ahead of time?
Sort of. Zoodles get watery in the fridge, so it’s best to prep everything, then bake ‘em fresh in the morning.
What cheese works best in baked eggs and zoodle bundles?
Honestly, whatever you’ve got. Cheddar, feta, parmesan. I like a good, sharp cheddar for bite.
My zoodles get soggy. Help?
Pat ‘em dry really well. Salt and drain before baking, then keep an eye on your bake time. Overbaking = mush.
Do I have to spiralize the zucchini?
Nope. A peeler or even a knife makes strips just fine. Won’t look restaurant-level, but still tasty.
Can I add meat?
Absolutely. A little cooked bacon or sausage in the nest is amazing—boosts the flavor, keeps you full till lunch.
Give Zoodle Bundles a Whirl Tomorrow!
That’s my not-so-secret method for perfect baked eggs and zoodle bundles. They beat a plain old scramble, plus you can make ‘em your own—total win. For a simpler egg option when you’re pressed for time, whip up these Cheesy Scrambled Eggs in just minutes. And if you’re looking for another creative egg dish, try these Savory Tortilla Egg Bakes that feed a crowd.
If you want even more inspiration, check out the cool takes on the Baked Eggs & Zoodle Bundles : r/BreakfastFood thread and see what other breakfast fans are cooking up. Or maybe try a similar twist with something like Zucchini Breakfast Egg Bake for more veggie breakfast ideas. For another creative recipe, don’t miss these Zoodle Egg Nests (Low Carb & Gluten Free)—they’re legendary in the brunch world. Anyway, hope this inspires you to jazz up your morning and maybe dodge that cereal box just once. Happy eating!
Baked Eggs and Zoodle Bundles
Ingredients
Main Ingredients
- 2 Zucchini Fresh and washed
- 4 Eggs Medium or large
- ½ cup Cheddar cheese Shredded, optional
- to taste Salt To season the zoodles
- to taste Pepper To taste
- to taste Smoked paprika To taste, optional
Instructions
Preparation
- Spiralize the zucchini or use a peeler to make thin strips, then pat them dry with a paper towel.
- Sprinkle a bit of salt on the zoodles and let them sit for a few minutes to draw out moisture.
Assembly
- Preheat the oven to 375°F (190°C).
- Twist the zoodles into small nests in a baking dish.
- Crack an egg into each zoodle nest.
- Season with salt, pepper, and smoked paprika, if desired.
- Sprinkle cheese on top if using.
Baking
- Bake in the preheated oven for 15 minutes, or until the eggs are set to your liking.
- Remove from the oven and let cool slightly before serving.