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If you are ever looking for a delicious brunch recipe, this Squash and Eggs Brunch recipe might be a good option. It’s easy to make and it can also be prepped into a lunch box for work. Squash and Eggs Brunch

HOW TO MAKE THE SQUASH AND EGGS BRUNCH:

Typically I would prefer preparing this recipe using the Arabic version of zucchini called Kusa but I didn’t have any. If you search Kusa on google you will see how it looks like. So I used what I had in my fridge and that was yellow squash. They definitely tasted different, but stilled turned out great and healthy.

PREPARING THE SQUASH AND EGGS BRUNCH:

Slice the squash into 1/2 inch thick round cuts. Sprinkle some salt and black pepper on them. Heat a non-stick pan or skillet,  and melt 1 tablespoons of butter and pan sear the squash on both sides for a couple minutes until they are almost cooked through. Remove and set aside on a plate. Add another tablespoon of butter to the pan to melt and then crack the eggs without breaking the yolks.

If you prefer breaking them or doing an omelet version that’s fine. You can also add some fresh diced bell pepper and onions to this recipe as well if you like to add more flavors into it. Place the squash on top and crack some fresh black pepper as well as a sprinkle of salt. Turn the heat down to medium-low and cover to cook to desired preference.

I added some fresh oregano on top for garnishing. You can also sprinkle some chili flakes as well. I hope you enjoy this easy Squash and Eggs Brunch recipe with your family. If you like it, please share it and leave a review. Have a great day! XoXo…

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5 from 1 vote

Squash and Eggs Brunch

This is a simple brunch recipe made with very few ingredients. It's delicious, filling and healthy at the same time.
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Servings: 4

Ingredients 

  • 1 large yellow squash
  • 6 eggs
  • 2 tbsp. butter
  • 3/4 tsp. Salt
  • 1 tsp cracked black pepper

Instructions 

  • Slice the squash into 1/2 inch thick round cuts. Sprinkle some salt and black pepper on them.
  • Heat a non-stick pan or skillet,  and melt 1 tablespoons of butter and pan sear the squash on both sides for a couple minutes until they are almost cooked through. Remove and set aside on a plate.
  • Add another tablespoon of butter to the pan to melt and then crack the eggs without breaking the yolks. If you prefer breaking them or doing an omelet version that's fine. You can also add some fresh diced bell pepper and onions to this recipe as well if you like to add more flavors into it.
  • Place the squash on top and crack some fresh black pepper as well as a sprinkle of salt. Turn the heat down to medium-low and cover to cook to desired preference.
  • Remove and serve. Garnish with fresh chives or oregano or even chili flakes.

Nutrition

Serving: 1g | Calories: 247kcal | Carbohydrates: 21.2g | Protein: 11.8g | Fat: 13g | Saturated Fat: 6g | Sodium: 550.4mg | Sugar: 1.8g
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