Best 3 Skillet Eggs With Squash Recipes

Craving a delicious and nutritious breakfast or brunch that combines the goodness of eggs with the fresh flavors of squash? Look no further! In this comprehensive guide, we will take you on a culinary journey to explore the art of creating mouthwatering skillet eggs with squash. From selecting the best ingredients to mastering the cooking techniques, we'll provide you with step-by-step instructions, helpful tips, and expert advice to ensure that your skillet eggs with squash turn out perfectly every time.

Let's cook with our recipes!

SKILLET EGGS WITH SUMMER SQUASH HASH

Skillet Eggs with Summer Squash Hash image

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

Ingredients

2 medium zucchini (1 lb)
2 medium yellow summer squash (1 lb)
1 teaspoon salt
1 tablespoon olive oil
1/4 cup chopped red onion
1 small tomato, chopped (1/2 cup)
1/2 cup diced cooked 95% fat-free ham
1 tablespoon chopped fresh dill weed
1 teaspoon grated lemon peel
4 eggs
1/8 teaspoon pepper

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

SKILLET SUMMER SQUASH

Skillet Summer Squash image

The good old-fashioned country way. This is definitely NOT diet food. You don't drain the bacon fat off after you brown it. If you really have to, you can substitute butter, but it won't be the same. You can also use this recipe with a combination of yellow and pattypan squash.

Provided by Clotho98

Categories Side Dish Vegetables Squash Summer Squash

Time 50m

Yield 4

Number Of Ingredients 4

Ingredients

4 slices bacon, cut into small pieces
1 onion, chopped
2 pounds summer squash, sliced diagonally 1/2 inch thick
salt and ground black pepper to taste

Steps:

Cook and stir bacon in a skillet over medium heat until crisp, 8 to 10 minutes. Add onions and cook in the bacon drippings until softened, 3 to 5 minutes. Add squash, salt, and black pepper; stir to coat.
Cover skillet and cook squash mixture over low heat until tender, about 25 minutes.

Nutrition Facts : Calories 182.4 calories, Carbohydrate 11.9 g, Cholesterol 19 mg, Fat 13.2 g, Fiber 4.8 g, Protein 5.7 g, SaturatedFat 4.3 g, Sodium 238.9 mg, Sugar 1.2 g

SPAGHETTI SQUASH-EGG SKILLET

Spaghetti Squash-Egg Skillet image

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

Ingredients

1 spaghetti squash (3 lb.)
1 Tbsp. oil
1 small onion, chopped
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 can (15.5 oz.) cannellini beans, rinsed
1/2 tsp. crushed red pepper
1 pkg. (6 oz.) KRAFT Finely Shredded Parmesan Cheese, divided
6 eggs

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

Tips:

For a softer squash, cook it for a few minutes longer.
If you don't have a skillet, you can use a large frying pan.
Use fresh herbs like thyme, rosemary, or basil to add more flavor to the dish.
Serve with a side of toast or roasted potatoes.
You can also add other vegetables to the skillet, such as bell peppers, onions, or mushrooms.
If you want a vegetarian dish, you can omit the bacon.

Conclusion:

Skillet eggs with squash is a quick and easy breakfast or brunch recipe that is packed with flavor. It is a great way to use up leftover squash and is also a healthy and nutritious meal. With a few simple ingredients and a few minutes of cooking time, you can have a delicious and satisfying meal that the whole family will enjoy.