Ingredients
Scale
- 1 tablespoon olive oil (or avocado oil)
- 1 pound bulk breakfast sausage (pork, turkey, or plant-based, casings removed if in links)
- 1 medium yellow onion, chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 red bell pepper, chopped (about 1 cup)
- 1 green bell pepper, chopped (about 1 cup)
- 2 medium zucchinis (about 1.5 pounds total), diced into ½-inch pieces
- 1 teaspoon dried Italian seasoning (or a mix of oregano, basil, thyme)
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper, to taste
- 4–6 large eggs
- 1 cup shredded cheese (cheddar, Monterey Jack, Colby Jack, or a blend)
- 2 tablespoons chopped fresh parsley or chives, for garnish (optional)
Instructions
- Prepare the Zucchini (Optional but Recommended for Texture): If you have a few extra minutes and prefer your zucchini less watery, after dicing, place it in a colander and sprinkle lightly with about ½ teaspoon of salt. Let it sit for 10-15 minutes while you prep other ingredients, then pat it dry with paper towels. This step helps draw out excess moisture.
- Cook the Sausage: Heat the olive oil in a large (10-12 inch) oven-safe skillet (cast iron is ideal) over medium-high heat. Add the bulk sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. If there’s excessive grease, carefully drain most of it off, leaving about a tablespoon in the skillet for flavor.
- Sauté Aromatics and Peppers: Add the chopped onion to the skillet with the sausage. Cook, stirring occasionally, until the onion begins to soften and become translucent, about 3-4 minutes. Add the minced garlic and chopped red and green bell peppers. Cook for another 4-5 minutes, stirring occasionally, until the peppers are slightly tender-crisp.
- Add Zucchini and Seasonings: Add the diced zucchini (patted dry if you did the salting step) to the skillet. Stir in the Italian seasoning, smoked paprika, and red pepper flakes (if using). Season generously with salt and freshly ground black pepper. Cook, stirring occasionally, for 5-7 minutes, or until the zucchini is tender-crisp. Be careful not to overcook the zucchini at this stage, as it will continue to cook with the eggs.
- Make Wells for Eggs: Using the back of a spoon, create 4 to 6 indentations (wells) in the vegetable and sausage mixture, spacing them evenly around the skillet.
- Add Eggs: Carefully crack one egg into each well. Season the eggs lightly with a pinch of salt and pepper.
- Cook Eggs (Stovetop or Oven Method):
- Stovetop Method: Reduce the heat to medium-low, cover the skillet with a lid (or a large baking sheet if you don’t have a lid), and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny (or cooked to your desired doneness).
- Oven Method (Recommended for Even Cooking): If you haven’t already, preheat your oven to 375°F (190°C). Transfer the skillet to the preheated oven and bake for 7-12 minutes, or until the egg whites are set and the yolks are cooked to your preference. Keep a close eye on them, as oven temperatures can vary.
- Add Cheese and Melt: Once the eggs are nearly cooked to your liking, sprinkle the shredded cheese evenly over the entire skillet, avoiding direct contact with the yolks if you want them to remain prominent. If using the stovetop method, cover again for 1-2 minutes for the cheese to melt. If using the oven method, return to the oven for 1-2 minutes, or just until the cheese is melted and bubbly. You can also broil for 30-60 seconds for a more golden, bubbly cheese topping, but watch very carefully to prevent burning.
- Rest and Garnish: Carefully remove the skillet from the heat (remember the handle will be very hot!). Let it rest for a couple of minutes. Garnish with fresh chopped parsley or chives, if desired.
- Serve: Serve immediately, directly from the skillet.
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-550