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Zucchini Egg Skillet


  • 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.


Average Rating: 5
  • 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!

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