Zucchini Egg Skillet

Total Time

Prep/Total Time: 30 min.


4 servings

Updated: Oct. 23, 2022
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 tablespoons olive oil
  • 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


  1. 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.
  2. 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.

Nutrition Facts

1 serving: 316 calories, 22g fat (7g saturated fat), 209mg cholesterol, 552mg sodium, 16g carbohydrate (5g sugars, 2g fiber), 14g protein.