Think of these whole30 & keto breakfast zoodles as the ideal way to start your day! ☀️
Keto Breakfast Zoodles 🥓🍳🥑
Easy-peasy & speedy!
These keto breakfast zoodles are our staple breakfast here at gnom-gnom! Easy-peasy to whip up, bursting with flavor and a killer way to start the day.
Plus, the suuuper creamy avocado sauce is good for more than just zoodles. Think of it as the ideal sidekick to anything from salads to fish, chicken and beef.
The Avocado Sauce 🥑
Avocado, parsley, garlic, olive oil and lime (or lemon). Bursting with flavor and with a killer creamy texture, this avocado sauce is also a true nutrient gold mine.
You are very likely already aware of the myriad of benefits behind avocados. As aside from being rich in omega-3 fatty acids, they’re also a great source of vitamins C, E, K and B-6. Plus, they’re also booming with pantothenic acid, magnesium and potassium.
Now, parsley is also one killer green as it’s nice and rich in vitamins K, C and A. As well as high in folate, iron and several flavonoids (i.e. powerful antioxidants with strong anti-inflammatory benefits). Making this sauce a sneaky way of eating up your parsley.
The Toppings 🎩
OK, so technically you can have just the avocado sauce with the zoodles (we most definitely have). But it’s truly supreme when topped off with (suuuper crispy!) bacon and sunny-side-up eggs.
Other optional toppings are cherry tomatoes and a touch of feta cheese (leave out if doing whole30 or paleo).
Simply divine either way.
Keto Breakfast Zoodles With A Suuuper Creamy Avocado Sauce
For the avocado sauce:
For the zoodles:
- extra virgin olive oil for cooking
- 2 cloves garlic minced or ran through a press
- 2-4 zucchini spiralized
- eggs sunny-side-up
- bacon extra crispy!*
- cherry tomatoes optional
- feta cheese optional (not whole30 or paleo)
- Make avocado sauce by blending all the ingredients together with an immersion blender or in a food processor. Season with lime (or lemon), salt and freshly ground black pepper to taste. The sauce keeps well in an airtight container in the fridge for a couple days.
- Heat up olive oil in a pan over medium heat and add in garlic. Sauté for a minute or two until lightly golden. Add in zoodles and cook until lightly softened (but not fully overcooked), 2 to 3 minutes. Transfer to a coriander and allow to drain while you cook the eggs and bacon.
- To assemble, mix in avocado sauce with the zoodles and either indulge on its own or top with eggs (we love sunny side up here!), bacon (extra crispy!), cherry tomatoes and a touch of crumbled feta (optional-not whole30 or paleo).