My neighbor shared more zucchini from his garden than I knew what to do with. He loved this recipe—it's great for brunch or a special breakfast. —Darcy Kennedy, Hendersonvlle, North Carolina
Zucchini Egg Skillet Recipe photo by Taste of Home
2 medium red potatoes (about 1/2 lb.), cut into 1/4-inch cubes
1 medium onion, chopped
2 small zucchini, shredded (about 3 cups)
4 frozen fully cooked breakfast sausage links, thawed and cut into 1/2-inch slices
1/2 cup chopped roasted sweet red peppers
6 cherry tomatoes, quartered
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
4 large eggs
Directions
In a large skillet, heat oil over medium-high heat. Add potatoes and onion; cook and stir 4-6 minutes or until potatoes are crisp-tender. Stir in zucchini and sausage; cook 4-6 minutes longer or until the vegetables are tender.
Gently stir in red peppers, tomatoes, salt and pepper; sprinkle with cheese. With back of spoon, make four wells in potato mixture; break an egg into each well. Reduce heat to medium. Cook, covered, 4-6 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.
Thank You! Your rating has been submitted. Please allow 24 hours for your
review to appear.
Add a rating or review to submit
Average Rating:
Joy80130
Apr 19, 2016
Very, very fresh and tasty. The roasted red pepper gave it a sweet taste. This definitely is a keeper and I certainly will make again.
sugarcrystal
Apr 19, 2015
I love zucchini, but never tried it this way before. This is perfect for any time of day, but I've found it to make an excellent brunch. Plus, its healthy!
Reviews
Very, very fresh and tasty. The roasted red pepper gave it a sweet taste. This definitely is a keeper and I certainly will make again.
I love zucchini, but never tried it this way before. This is perfect for any time of day, but I've found it to make an excellent brunch. Plus, its healthy!