Go Back
+ servings
Squash and Eggs Brunch recipe

Squash and Eggs Brunch

5 from 1 vote
Created by Mariam E.
This is a simple brunch recipe made with very few ingredients. It's delicious, filling and healthy at the same time.
Prep Time 2 mins
Cook Time 10 mins
Total Time 12 mins
Course Breakfast
Servings 4


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


  • 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.


Serving: 1g | Calories: 247kcal | Carbohydrates: 21.2g | Protein: 11.8g | Fat: 13g | Saturated Fat: 6g | Sodium: 550.4mg | Sugar: 1.8g
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.