Real Recipes From Real Home Cooks ®

zucchini skillet breakfast/brunch

(1 rating)
Recipe by
Brenda Brown
Wiggins, MS

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.

(1 rating)
yield 4 (easy to dbl,triple etc...
prep time 15 Min
cook time 20 Min

Ingredients For zucchini skillet breakfast/brunch

  • 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 md
    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.

How To Make zucchini skillet breakfast/brunch

  • 1
    Brown and break up sausage.Pour off most of the fat.
  • 2
    In the same skillet w/sausage add all the veggies.Add pepper and salt.
  • 3
    Cook over low heat(with lid on)til veggies are tender.
  • 4
    Sir eggs as you would for scrambling.Add to pan,stirring til done to your liking,wet,dry etc..
  • 5
    I serve with toast on te side.

Categories & Tags for Zucchini Skillet Breakfast/Brunch:

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