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Bacon Zucchini Breakfast Patties

Makes 8 patties

Macros per patty: 73 cal, fat 5g, carbs 6g, protein 2g, fibre 3g,


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


  1. Preheat the oven to 375 F and line a baking sheet with parchment paper.

  2. Using a large bowl combine the flaxseed and water. Mix well to combine and let sit for 5 minutes.

  3. Add the remainder of the ingredients and mix well until fully incorporated.

  4. Using a medium cookie scoop (or you hands), scoop the zucchini mixture and form into 8 patties that are round and flat.

  5. Transfer to the oven and bake for 25 minutes on one side, before carefully flipping the patties and cooking for another 18-20 minutes.

  6. 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.

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