Zucchini Skillet Breakfast/Brunch

Brenda Brown

By
@Catnails

My best friend of 38 years mother made this all the time.She always had a huge garden every summer.She froze her squash and used it year round.I'll tell you how at the end of the recipe.

Rating:
★★★★★ 1 vote
Comments:
Serves:
4(easy to dbl,triple etc...
Prep:
15 Min
Cook:
20 Min

Ingredients

1/2 lb
any kind of bulk sausage you like
4
eggs
1 c
zucchini-sliced(skin on)
1 c
yellow squash-sliced(skin on)
1/2 medium
onion-slivered
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.

Step-By-Step

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.

About this Recipe

Course/Dish: Eggs, Meat Breakfast, Pork
Other Tag: Quick & Easy
Hashtag: #Brunch