In this culinary adventure, we embark on a journey to explore the delightful world of skillet eggs with squash. This article presents a diverse collection of recipes that showcase the versatility and comforting nature of this classic dish. From simple and quick weekday breakfasts to elaborate and flavorful weekend brunches, these skillet eggs with squash recipes cater to every palate and occasion.
The "Easy Skillet Eggs with Squash" recipe offers a fuss-free and time-saving option, perfect for busy mornings. With a handful of pantry staples like eggs, squash, and seasoning, you can whip up a wholesome and satisfying meal in minutes.
For those who enjoy a hearty and protein-packed breakfast, the "Skillet Eggs with Squash and Sausage" recipe is a must-try. The combination of savory sausage, tender squash, and fluffy eggs creates a symphony of flavors that will keep you energized throughout the day.
If you're looking for a vegetarian delight, the "Skillet Eggs with Squash and Spinach" recipe is a vibrant and nutritious choice. The earthy spinach and sweet squash complement each other perfectly, while the eggs add a touch of richness and creaminess.
For a taste of the Mediterranean, the "Skillet Eggs with Squash and Feta" recipe is a flavorful and satisfying option. The tangy feta cheese adds a delightful contrast to the tender squash and fluffy eggs.
Finally, for those who love a bit of spice, the "Skillet Eggs with Squash and Chorizo" recipe is a fiery and zesty dish that will awaken your senses. The spicy chorizo sausage and aromatic spices create a bold and unforgettable flavor profile.
SKILLET EGGS WITH SUMMER SQUASH HASH
Brighten your morning with a skillet hash, brimming with summer vegetables and hearty eggs, to keep you going all the way until lunch.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Shred the zucchini and yellow squash and place in large colander. Stir in salt; let stand in sink 30 minutes to drain. Rinse gently to remove excess salt; squeeze squash mixture to remove as much liquid as possible. Set aside.
- In 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Stir in squash mixture. Cook 8 minutes, stirring occasionally, until vegetables are crisp-tender. Add tomato, ham, dill and lemon peel. Cook and stir 1 minute longer. Reduce heat to medium.
- Spread squash mixture evenly in skillet. Make 4 (2 1/2-inch-wide) indentations in mixture with back of spoon. Break eggs, one at a time, into custard cup or saucer; pour into indentations. Sprinkle eggs with pepper. Cover; cook 8 to 10 minutes or until whites and yolks are firm, not runny.
Nutrition Facts : Calories 260, Carbohydrate 10 g, Cholesterol 225 mg, Fat 1 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1550 mg, Sugar 7 g, TransFat 0 g
SPAGHETTI SQUASH-EGG SKILLET
Discover your new favorite ingredient with our Spaghetti Squash-Egg Skillet recipe. Spaghetti squash is a versatile ingredient that's easy to prepare and delicious to boot! Give it a try with eggs, beans and more in this Spaghetti Squash-Egg Skillet.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Pierce squash in several place with fork. Microwave on HIGH 15 min. or until tender; cool slightly.
- Heat oven to 400°F. Halve squash; remove and discard seeds. Scrape squash into strands with fork; set aside.
- Heat oil in large ovenproof skillet over medium heat. Add onions; cook, stirring frequently, 5 min. or until crisp-tender. Add squash, pasta sauce, beans, crushed red pepper and 1 cup cheese; mix lightly. Bring to boil, stirring frequently.
- Use bottom of 1/3-cup measuring cup to make 6 wells in squash mixture. Slip 1 cracked egg into each well; top with remaining cheese.
- Bake 18 to 20 min. or until egg whites are firm and yolks are cooked to desired doneness.
Nutrition Facts : Calories 430, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 210 mg, Sodium 1460 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 24 g
SQUASH HASH WITH KALE AND BAKED EGGS
Not your usual hash skillet, this one is filled with festive fall vegetables forming a nest for sunny baked eggs.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. In a small bowl, whisk together 1/4 cup plus 2 tablespoons oil, lemon juice, and cilantro, then season with salt and pepper.
- Heat remaining 2 tablespoons oil in a large straight-sided ovenproof skillet (preferably cast iron) over medium-high. Add onion and garlic and cook, stirring occasionally, 3 minutes.
- Add squash and carrots, season with salt and pepper, and transfer to oven. Roast, stirring once, until golden and tender, 20 to 25 minutes.
- Stir kale into squash mixture, along with 1/4 cup cilantro mixture. Return to oven 7 minutes. Make 4 wells in vegetables and crack an egg into each. Season eggs with salt. Return to oven and bake until whites are set but yolks are still runny, 4 to 6 minutes. Serve, drizzled with more cilantro dressing.
SEARED SUMMER SQUASH AND EGG TACOS
These make great breakfast tacos, but I make them for dinner most often. Make sure to get the pan nice and hot for a delicious seared flavor.
Provided by Martha Rose Shulman
Categories breakfast, dinner, weekday, main course
Time 20m
Yield 10 tacos, serving 5 as a main dish
Number Of Ingredients 10
Steps:
- Heat a heavy skillet (preferably cast-iron) over medium-high heat. Add the olive oil and the onion and cook, stirring, until the onion begins to color, about 3 minutes. Add the zucchini and cook, stirring, until it is lightly colored and tender, about 5 minutes. Add the garlic, chili and salt to taste and stir together for about 30 seconds to a minute, until fragrant. Reduce the heat to low.
- Beat the eggs and season with salt and pepper. Add to the zucchini mixture along with the cilantro. Cook, stirring, until the eggs are set. Fill the warm tortillas and serve.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 10 grams, Carbohydrate 29 grams, Fat 14 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 646 milligrams, Sugar 4 grams, TransFat 0 grams
Tips:
- Use a well-seasoned cast iron skillet for the best results.
- Don't overcrowd the skillet. If you're cooking for a crowd, cook the eggs in batches.
- Cook the eggs over medium heat until they are set to your liking. If you like your eggs runny, cook them for a shorter amount of time. If you like them hard, cook them for a longer amount of time.
- Season the eggs with salt and pepper to taste.
- Add your favorite toppings, such as cheese, salsa, or avocado.
Conclusion:
Skillet eggs with squash is a quick, easy, and delicious breakfast or brunch recipe. It's a great way to use up leftover squash, and it's a healthy and filling meal. With a few simple ingredients and a little bit of time, you can have a delicious skillet of eggs with squash on the table in no time. So next time you're looking for a quick and easy breakfast or brunch recipe, give this one a try. You won't be disappointed!
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