Zucchini Skillet Breakfast/Brunch
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- 1/2 lb
- any kind of bulk sausage you like
- 1 c
- zucchini-sliced(skin on)
- 1 c
- yellow squash-sliced(skin on)
- 1/2 medium
- 1/2 tsp
- cracked black pepper
- salt to taste
NOTE: SLICE SQUASH AND LAY OUT FLAT ON A COOKIE SHEET. FREEZE AND BAG. YOU CAN USE ONLY AS MUCH AS YOU WANT,BECAUSE IT STAYS SEPARATED.
1Brown and break up sausage.Pour off most of the fat.
2In the same skillet w/sausage add all the veggies.Add pepper and salt.
3Cook over low heat(with lid on)til veggies are tender.
4Sir eggs as you would for scrambling.Add to pan,stirring til done to your liking,wet,dry etc..
5I serve with toast on te side.