Fresh from the Garden: SewThankful Zucchini Breakfast Hash with Scrambled Eggs

My Favorite Summer Breakfast that’s also delicious for lunch or dinner!

INGREDIENTS:

1 or 2 small zucchini quartered length wise and chopped

1/4 cup diced onion

1 clove minced garlic

1 Tablespoon olive oil or butter

Salt & Pepper to taste

Optional: 1 or 2 slices of previously cooked bacon, crumbled

1 or 2 prepared scrambled eggs

Optional: 1 Tablespoon grated cheese (choose your favorite)

DIRECTIONS:

Heat oil or butter in a medium to large size heavy skillet over medium high heat.

Add onion and saute until translucent. Add garlic (don’t let the garlic burn).

Add chopped garlic.

Add chopped zucchini. Allow zucchini to cook until you see the edges turning golden brown then flip and allow the other side to cook just a couple minutes.

Add the OPTIONAL prepared, crumbled bacon. Allow to warm through .

Turn heat to low. Place previously prepared scrambled eggs on top of the hash. Sprinkle with cheese. Cover with lid for a couple minutes to allow eggs to come up to same temperature as has and for the cheese to melt.

Serve it up and enjoy!

OPTIONAL IDEAS: If you’ve got garden fresh tomatoes, dice one up and add it just before you put the bacon in. Toss lightly, allow to warm and then add bacon. Fresh/tender green beans and sliced mushrooms are also a nice addition. I like to cook my green beans and/or mushrooms with the onions and allow any liquid to cook off and them to begin caramelizing before adding the zucchini. The same goes for cabbage, kale, spinach or broccoli.

2 thoughts on “Fresh from the Garden: SewThankful Zucchini Breakfast Hash with Scrambled Eggs”

  1. Thanks for sharing, Tracy! This sounds wonderful. I’m hoping someone will bring an extra zucchini from their garden to work so I can try it!

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