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Breakfast Skillet: a great way to use up garden zucchini and day-old bread


I really love breakfast foods.  Like A Lot.  Garden season is the best because I have all sorts of veggies to use up in my breakfasts, including zucchini!  Yummy!

 This breakfast is a really great way not only to use up zucchini, but also to use up day-old bread.  If you're a bread-maker like I am, then you probably often have extra rolls and breads that need to be used up.  The bread I used this time is oregano bread.  To make oregano bread I add 1 cup of chopped fresh oregano leaves (from my yard) along with some garlic and onion powder into my normal french bread recipe.  It comes out fabulous and it makes 2 loaves, so I often have part of a loaf left the next day.  Any sort of rolls or bread will work great.

I like to start my skillet with bacon grease, but butter works well too.  Melt your bacon grease or butter in a frying pan.  Saute diced zucchini and ham (if desired) in the grease.  You can add other veggies such as onions, mushrooms or peppers in if you'd like too.  When the zucchini is almost tender add day-old bread cubes into the mix and cook until they're golden brown.  Add eggs and scramble.  Top with cheese and stir until cheese is melted.  That's it!

The bread cubes get nice and toasted and absorb the flavor of the bacon grease!  Every time I make this I get compliments on the unexpected flavor of the toasted bread cubes.  The zucchini tastes very delicious with eggs and cheese.  This can be served as an inexpensive dinner as well!  I make it without ham as often as I make it with ham and either way it's great!