25+ Delicious Summer Squash Breakfast Recipes to Try

When the summer season arrives, there’s no better way to celebrate the abundance of fresh, seasonal produce than by incorporating it into your meals.

One versatile veggie that often steals the spotlight is summer squash.

Known for its mild flavor and tender texture, summer squash (whether it’s zucchini or yellow squash) is not only perfect for savory dishes but can also be a surprising addition to sweet breakfasts.

Whether you’re craving a savory scramble, a fluffy pancake, or a refreshing smoothie, summer squash can elevate your morning meal in countless ways.

If you’re looking for fresh, healthy breakfast ideas that make the most of this vibrant vegetable, you’re in the right place.

In this article, we’ve rounded up 25+ summer squash breakfast recipes that are sure to inspire you to start your day on a delicious and nutritious note.

These recipes are easy to make, packed with nutrients, and full of summer’s best flavors—ideal for anyone who wants to enjoy a hearty and wholesome breakfast.

25+ Delicious Summer Squash Breakfast Recipes to Try

Summer squash is a truly versatile ingredient that can transform your breakfast, adding flavor, texture, and a boost of vitamins and minerals.

From savory frittatas to sweet muffins, there are endless ways to enjoy this fresh veggie in the morning.

Whether you’re looking for something quick and easy or a recipe that feels a little more indulgent, you’ll find a variety of ideas to suit every taste and occasion.

By trying out some of the 25+ summer squash breakfast recipes we’ve shared, you’ll not only embrace the flavors of the season but also enjoy a nourishing start to your day.

So, the next time you find yourself with a few extra summer squash in your kitchen, don’t hesitate to get creative and experiment with these delicious recipes.

Summer Squash & Feta Breakfast Frittata

With tender summer squash, creamy feta cheese, and fresh herbs, this frittata is a perfect savory start to your day.

It’s light yet satisfying, and a great way to showcase the seasonal bounty of squash. Whether you’re cooking for a crowd or meal prepping for the week, this dish is versatile and always delicious.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, diced
• 1 clove garlic, minced
• 1 medium zucchini (or yellow squash), thinly sliced
• 6 large eggs
• 1/4 cup milk (any kind)
• 1/2 cup crumbled feta cheese
• 2 tbsp chopped fresh basil or parsley
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In an oven-safe skillet, heat olive oil over medium heat. Add onion and sauté for 3–4 minutes until softened.
3. Add garlic and summer squash slices, and cook for another 5 minutes, until squash is tender and lightly golden.
4. In a bowl, whisk eggs, milk, salt, and pepper. Stir in feta and herbs.
5. Pour egg mixture over the sautéed veggies in the skillet. Let cook undisturbed for 2–3 minutes until edges start to set.
6. Transfer skillet to the oven and bake for 12–15 minutes, or until the center is set and top is lightly golden.
7. Let cool slightly, slice, and serve warm or at room temperature.

This frittata is a celebration of simple summer flavors.

The creamy feta complements the tender squash beautifully, while fresh herbs elevate each bite. It’s equally delicious warm or chilled, making it a go-to option for leisurely mornings or grab-and-go meals.

Summer Squash & Corn Breakfast Hash

This rustic breakfast hash is loaded with colorful vegetables and bold flavor.

Summer squash and sweet corn come together with crispy potatoes and a fried egg on top—creating a hearty yet wholesome way to fuel your morning. It’s the kind of dish that tastes like summer in every bite.

Ingredients:

• 2 tbsp olive oil
• 2 cups diced potatoes
• 1/2 cup diced red bell pepper
• 1 small zucchini or yellow squash, diced
• 1/2 cup fresh or frozen corn kernels
• 1/4 tsp smoked paprika
• Salt and black pepper to taste
• 2–4 eggs (one per serving)
• Optional toppings: hot sauce, avocado, fresh herbs

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add diced potatoes and cook, stirring occasionally, for about 10 minutes, until golden and tender.
2. Add the remaining olive oil, bell pepper, squash, corn, paprika, salt, and pepper. Cook for another 6–8 minutes until all vegetables are tender and lightly browned.
3. In a separate pan (or clear a spot in the skillet), fry eggs to your preferred doneness.
4. Divide the hash among plates and top each with a fried egg. Add optional toppings if desired.

This hash is both comforting and vibrant, thanks to the blend of textures and sweet-savory flavors.

It’s a great way to use up extra summer produce and makes for a filling breakfast that still feels fresh and seasonal.

Zucchini Bread Pancakes with Maple Yogurt Drizzle

These zucchini bread-inspired pancakes combine the best parts of a classic breakfast treat—moist texture, warm spices, and just a hint of sweetness.

Shredded summer squash adds moisture and nutrients, while a tangy maple yogurt drizzle brings it all together. Perfect for weekend brunch or a leisurely summer morning.

Ingredients:

For the pancakes:

• 1 cup all-purpose flour
• 2 tbsp brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1 large egg
• 3/4 cup milk
• 1 tsp vanilla extract
• 1 cup finely shredded zucchini (moisture squeezed out)
• 2 tbsp melted butter or oil

For the drizzle:

• 1/2 cup plain Greek yogurt
• 1 tbsp maple syrup
• Splash of vanilla extract

Instructions:

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
2. In another bowl, mix egg, milk, vanilla, and melted butter. Stir in the shredded zucchini.
3. Combine wet and dry ingredients until just mixed.
4. Heat a greased skillet over medium heat. Scoop 1/4 cup batter for each pancake and cook 2–3 minutes per side, until golden and cooked through.
5. In a small bowl, whisk together yogurt, maple syrup, and vanilla to make the drizzle.
6. Serve pancakes warm, topped with a generous spoonful of the maple yogurt.

These pancakes are cozy, flavorful, and sneakily nutritious. They taste indulgent but are filled with real, wholesome ingredients.

The maple yogurt adds just the right balance of creaminess and sweetness—making these pancakes a feel-good treat any morning.

Cheesy Summer Squash Breakfast Quesadillas

These breakfast quesadillas are crispy on the outside and melty on the inside, with a savory blend of sautéed summer squash, scrambled eggs, and cheese.

They’re quick to whip up, easy to customize, and perfect for busy mornings or a relaxed summer brunch with friends.

Ingredients:

• 1 tbsp olive oil
• 1 small zucchini or yellow squash, grated or finely chopped
• 3 eggs, beaten
• Salt and pepper to taste
• 1/2 cup shredded cheddar or Monterey Jack cheese
• 2 large flour tortillas
• Optional: salsa, sour cream, or avocado for serving

Instructions:

1. Heat olive oil in a skillet over medium heat. Add squash and sauté for 3–4 minutes, until softened.
2. Push squash to the side of the skillet, pour in eggs, and scramble until just set. Mix together with the squash, season with salt and pepper, and remove from heat.
3. Heat another skillet or griddle over medium heat. Place one tortilla down, spread half the cheese evenly, then add the egg-squash mixture and the remaining cheese. Top with the second tortilla.
4. Cook for 2–3 minutes per side, until golden brown and the cheese is melted.
5. Slice into wedges and serve with your favorite toppings.

This recipe is a clever, crowd-pleasing way to work summer squash into breakfast.

The crisp tortilla shell and gooey cheese make it feel indulgent, while the veggies bring freshness and balance to the dish.

Summer Squash & Herb Ricotta Toast

This elevated breakfast toast is a simple yet sophisticated way to start your day.

Fresh ricotta is spread on thick slices of toasted bread and topped with thin ribbons of sautéed summer squash and fresh herbs. It’s creamy, savory, and perfect for those mornings when you want something light yet nourishing.

Ingredients:

• 1 tbsp olive oil
• 1 small zucchini or yellow squash, thinly sliced into ribbons or coins
• Salt and pepper to taste
• 1/2 cup ricotta cheese
• 1 tsp lemon zest
• 1 tsp fresh thyme or chopped basil
• 2 slices crusty bread, toasted
• Optional: chili flakes or honey drizzle

Instructions:

1. Heat olive oil in a small skillet over medium heat. Add squash slices and sauté for 2–3 minutes until tender and lightly golden. Season with salt and pepper.
2. In a small bowl, mix ricotta with lemon zest and herbs.
3. Spread the ricotta mixture generously onto toasted bread slices.
4. Top with the sautéed squash, and finish with a sprinkle of herbs, chili flakes, or a drizzle of honey if desired.

This recipe is both beautiful and satisfying—perfect for a slow summer morning or an elegant brunch.

The creamy ricotta, zesty lemon, and tender squash make each bite sing with flavor and freshness.

Summer Squash Breakfast Muffins

These savory muffins are perfect for meal prep or on-the-go breakfasts. Packed with grated summer squash, cheese, and just a hint of spice, they’re moist, fluffy, and flavorful.

They also freeze well—so you can always have a batch on hand when you’re short on time.

Ingredients:

• 1 cup grated summer squash (moisture squeezed out)
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 2 large eggs
• 1/3 cup olive oil
• 1/2 cup plain Greek yogurt
• 3/4 cup shredded cheddar cheese
• 2 tbsp chopped chives or green onions

Instructions:

1. Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.
2. In a large bowl, whisk flour, baking powder, baking soda, salt, garlic powder, and pepper.
3. In another bowl, whisk eggs, olive oil, and yogurt until smooth. Stir in the grated squash.
4. Add the wet ingredients to the dry, then fold in the cheese and chives. Mix just until combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18–22 minutes, or until golden and a toothpick inserted in the center comes out clean. Let cool on a wire rack.

These muffins are a flavorful grab-and-go option that feels like comfort food but is filled with good-for-you ingredients.

They’re great warm with a pat of butter, or as a savory addition to a larger breakfast spread.

Summer Squash & Sweet Potato Hash with Poached Eggs

This hearty breakfast hash is a balance of sweet and savory flavors, combining the sweetness of roasted sweet potatoes with the tender texture of summer squash.

Topped with a poached egg, it’s the perfect dish to energize your morning and keep you full for hours.

Ingredients:

• 1 tbsp olive oil
• 1 medium sweet potato, peeled and diced
• 1 small zucchini or yellow squash, diced
• 1/2 onion, diced
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 2–4 eggs (one per serving)
• Fresh herbs (parsley or cilantro) for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add sweet potatoes and cook for 10–12 minutes, stirring occasionally, until tender and lightly caramelized.
2. Add diced squash and onion, and season with smoked paprika, salt, and pepper. Continue cooking for another 5–7 minutes until the squash is tender and the onions are translucent.
3. Meanwhile, poach the eggs in simmering water for 3–4 minutes or until the whites are set but yolks are runny.
4. To serve, divide the hash between plates and top with poached eggs. Garnish with fresh herbs.

This hash is perfect for those who enjoy a satisfying breakfast with a balance of savory and sweet.

The combination of sweet potatoes and squash gives it depth, while the poached egg adds richness. It’s a filling meal that tastes like sunshine on a plate.

Grilled Summer Squash & Avocado Breakfast Tacos

These light yet satisfying breakfast tacos bring together grilled summer squash, creamy avocado, and a hint of lime, all tucked into soft corn tortillas.

It’s a simple, fresh, and vibrant dish perfect for those mornings when you crave something quick and full of flavor.

Ingredients:

• 2 small zucchinis or yellow squash, sliced into rounds
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 small corn tortillas
• 1 ripe avocado, sliced
• 1/2 cup crumbled feta cheese or cotija (optional)
• 1/4 cup fresh cilantro, chopped
• Lime wedges for serving

Instructions:

1. Preheat grill or grill pan to medium heat. Drizzle the squash slices with olive oil, and season with salt and pepper.
2. Grill squash for 2–3 minutes per side, until charred and tender.
3. Warm the corn tortillas on the grill or in a dry skillet for 1–2 minutes.
4. Assemble tacos by layering grilled squash slices, avocado, crumbled cheese (if using), and fresh cilantro on each tortilla.
5. Squeeze fresh lime juice over the tacos and serve immediately.

These tacos are light yet flavorful, and the combination of grilled squash and creamy avocado is an excellent way to kickstart your day with a touch of summer freshness.

They’re also incredibly versatile—feel free to add a fried egg or some salsa for extra flavor!

Summer Squash & Tomato Breakfast Casserole

This make-ahead casserole is a perfect choice for feeding a crowd at brunch or for enjoying a few days of easy breakfasts.

Layers of summer squash, tomatoes, and eggs come together in a fluffy, satisfying casserole that’s great for those mornings when you want something a little more substantial.

Ingredients:

• 2 tbsp olive oil
• 1 small zucchini or yellow squash, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup diced onion
• 6 large eggs
• 1/2 cup milk
• 1/2 cup shredded mozzarella or cheddar cheese
• 1/4 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish with olive oil.
2. Heat olive oil in a skillet over medium heat. Add onion and cook for 3 minutes, until softened. Add squash and cook for another 5–6 minutes until tender.
3. Add halved cherry tomatoes to the skillet and cook for 2 minutes until softened. Remove from heat.
4. In a bowl, whisk eggs, milk, mozzarella, oregano, salt, and pepper until smooth.
5. Layer the sautéed vegetables in the prepared baking dish, then pour the egg mixture over the top.
6. Bake for 25–30 minutes, or until the casserole is set and golden on top.
7. Garnish with fresh basil before serving.

This breakfast casserole is perfect for busy mornings when you want something nutritious and comforting but don’t have much time.

It’s a great way to incorporate summer squash and tomatoes into a hearty dish that’s both delicious and easy to prepare in advance.

Summer Squash & Bacon Breakfast Skillet

This savory breakfast skillet is the perfect combination of crispy bacon, tender summer squash, and eggs. It’s hearty and full of flavor, making it an excellent choice for a filling breakfast or brunch.

The bacon adds a smoky richness that pairs beautifully with the fresh squash.

Ingredients:

• 4 slices bacon, chopped
• 1 small zucchini or yellow squash, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 large eggs
• Salt and pepper to taste
• Fresh parsley or chives for garnish

Instructions:

1. In a large skillet, cook bacon over medium heat until crispy. Remove and set aside, leaving the rendered bacon fat in the skillet.
2. Add the sliced squash and onion to the skillet and sauté for 4–5 minutes until tender and lightly browned. Add garlic and cook for an additional minute.
3. Create small wells in the squash mixture, and crack an egg into each well. Season with salt and pepper. Cover the skillet and cook for 4–5 minutes, until the eggs are cooked to your liking (longer for firm yolks, shorter for runny).
4. Sprinkle crispy bacon over the top and garnish with fresh parsley or chives before serving.

This breakfast skillet is the perfect way to start the day with a mix of crispy, creamy, and savory flavors.

The smoky bacon adds a wonderful depth of flavor to the mild squash, while the eggs provide the ideal richness.

Summer Squash & Mushroom Breakfast Burritos

These breakfast burritos are a great way to make a meal out of fresh vegetables and eggs. Sautéed summer squash and mushrooms are paired with scrambled eggs and wrapped in soft flour tortillas.

You can customize them with your favorite toppings like cheese, salsa, or avocado for extra flavor.

Ingredients:

• 1 tbsp olive oil
• 1 small zucchini or yellow squash, diced
• 1/2 cup mushrooms, sliced
• 4 large eggs, beaten
• 1/4 tsp cumin
• Salt and pepper to taste
• 2 large flour tortillas
• Optional toppings: shredded cheese, salsa, sour cream, avocado

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the diced squash and mushrooms, and sauté for 5–6 minutes, until they’re tender and lightly browned.
2. Season with cumin, salt, and pepper. Push the veggies to the side of the pan.
3. In the same skillet, pour the beaten eggs and scramble until just set.
4. Warm the tortillas in a separate pan for 1–2 minutes.
5. Fill each tortilla with the scrambled egg and vegetable mixture, and add any optional toppings like cheese, salsa, or avocado. Roll up the tortillas to form burritos and serve warm.

These breakfast burritos are a great combination of earthy mushrooms, tender squash, and creamy scrambled eggs, all wrapped in a convenient package.

They’re perfect for a quick, nutritious breakfast that will keep you going throughout the morning.

Summer Squash & Coconut Oatmeal

This unique breakfast oatmeal is a creative way to enjoy summer squash in the morning.

Grated squash adds extra moisture and nutrients to the oatmeal, while coconut milk brings richness and flavor. Sweetened with a little honey and topped with fresh fruit, it’s a wholesome and satisfying start to the day.

Ingredients:

• 1/2 cup rolled oats
• 1 cup coconut milk (or any milk of your choice)
• 1 small zucchini or yellow squash, grated
• 1 tbsp honey or maple syrup
• 1/4 tsp ground cinnamon
• Fresh fruit for topping (berries, banana slices, etc.)
• Optional: shredded coconut or chopped nuts for garnish

Instructions:

1. In a medium saucepan, combine oats and coconut milk. Bring to a simmer over medium heat, stirring occasionally.
2. Add the grated squash and cinnamon to the pan. Continue cooking for 5–7 minutes, until the oatmeal is creamy and the oats are tender.
3. Stir in honey or maple syrup for sweetness.
4. Serve the oatmeal in bowls, topped with fresh fruit, shredded coconut, or chopped nuts, if desired.

This oatmeal is a great way to sneak in some veggies while enjoying a comforting breakfast.

The coconut milk adds a tropical touch that pairs perfectly with the subtle sweetness of the squash and the honey. It’s a satisfying, fiber-rich breakfast that’s both filling and nutritious.

Summer Squash and Bell Pepper Scramble

This colorful and healthy breakfast scramble brings together the natural sweetness of summer squash and bell peppers with fluffy eggs.

It’s an easy, satisfying dish that’s packed with veggies, making it a perfect way to start the day on a nutritious note.

Ingredients:

• 1 tbsp olive oil
• 1 small zucchini or yellow squash, diced
• 1 bell pepper (any color), diced
• 2–3 large eggs, beaten
• Salt and pepper to taste
• Fresh herbs (such as basil, parsley, or chives) for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the diced zucchini and bell pepper and sauté for about 5 minutes, until the vegetables are tender.
2. Pour the beaten eggs over the vegetables and cook, stirring gently, until the eggs are scrambled and cooked through.
3. Season with salt and pepper to taste.
4. Garnish with fresh herbs before serving.

This scramble is a fantastic way to use up summer squash while adding a burst of color and nutrition to your morning.

The combination of eggs and vegetables makes it both light and filling, and the fresh herbs bring a lovely touch of brightness.

Summer Squash & Ricotta Pancakes

These fluffy pancakes have a twist! With the addition of grated summer squash and creamy ricotta, they’re both moist and light.

The ricotta adds richness, while the squash helps keep them soft and tender. They’re the perfect balance of savory and slightly sweet—ideal for a relaxed summer breakfast.

Ingredients:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1 large egg
• 3/4 cup ricotta cheese
• 1/4 cup milk
• 1 small zucchini or yellow squash, grated
• 1 tsp vanilla extract
• Butter or oil for frying

Instructions:

1. In a bowl, mix the flour, baking powder, salt, and cinnamon.
2. In a separate bowl, whisk the egg, ricotta cheese, milk, grated squash, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined. The batter should be thick but pourable.
4. Heat a griddle or large skillet over medium heat and lightly grease it with butter or oil.
5. Pour about 1/4 cup of batter per pancake onto the griddle. Cook for 2–3 minutes on each side until golden brown and cooked through.
6. Serve with maple syrup or fresh fruit.

These pancakes offer a delicious twist on the classic breakfast favorite, making use of summer squash’s mild flavor.

The ricotta adds a creamy texture that pairs perfectly with the light, fluffy pancakes. A delightful way to kick off the day!

Summer Squash & Kale Breakfast Smoothie

For a cool, refreshing breakfast on hot summer mornings, this smoothie is packed with green goodness.

The addition of summer squash provides a creamy texture without overwhelming the flavor, while kale offers a dose of vitamins and minerals. It’s a nutrient-packed, on-the-go breakfast.

Ingredients:

• 1 small zucchini or yellow squash, chopped
• 1 cup kale leaves, stems removed
• 1/2 banana
• 1/2 cup unsweetened almond milk (or any milk of your choice)
• 1 tbsp chia seeds or flaxseeds
• 1/2 tsp honey or maple syrup (optional)
• Ice cubes (optional for a colder smoothie)

Instructions:

1. Place all ingredients in a high-speed blender.
2. Blend until smooth and creamy, adding more almond milk if needed to reach your desired consistency.
3. Taste and add a little honey or maple syrup for sweetness, if desired.
4. Pour into a glass and enjoy immediately.

This smoothie is an easy way to sneak in some extra veggies and greens at breakfast.

The summer squash adds a silky texture, while the kale provides a nutrient boost, and the banana gives it natural sweetness. It’s a great way to start your day with energy and hydration.

Summer Squash and Pesto Breakfast Flatbread

This light yet flavorful breakfast flatbread combines the freshness of summer squash with the richness of basil pesto.

Topped with a sunny-side-up egg, it’s an easy but satisfying meal that feels both gourmet and casual.

Ingredients:

• 1 small zucchini or yellow squash, thinly sliced
• 1 tbsp olive oil
• 2 whole wheat or regular flatbreads
• 3 tbsp basil pesto
• 2 eggs
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the squash slices with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for about 10–12 minutes, until softened.
3. While the squash is roasting, heat a skillet over medium heat and cook the eggs sunny-side-up until the whites are set but the yolks remain runny.
4. Toast the flatbreads in the oven or on a griddle for 2–3 minutes until crispy.
5. Spread a thin layer of pesto on each flatbread. Top with roasted squash slices and a fried egg. Garnish with fresh basil leaves and serve immediately.

This breakfast flatbread is the perfect balance of lightness and richness.

The pesto adds a burst of flavor, while the roasted squash and runny egg bring comfort and nourishment to the dish.

Summer Squash & Feta Quiche

This savory quiche features tender summer squash and salty feta cheese in a delicate, egg-based custard.

It’s perfect for a leisurely weekend breakfast or brunch, and it can be made ahead of time for easy weekday mornings.

Ingredients:

• 1 small zucchini or yellow squash, thinly sliced
• 1 tbsp olive oil
• 1 pre-made pie crust (or homemade if preferred)
• 4 large eggs
• 1/2 cup milk or cream
• 1/2 cup crumbled feta cheese
• 1/4 tsp dried oregano
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the sliced squash and sauté for 5–7 minutes until softened and lightly browned. Set aside to cool.
3. In a mixing bowl, whisk together the eggs, milk, oregano, salt, and pepper. Stir in the crumbled feta cheese.
4. Spread the sautéed squash evenly in the pie crust and pour the egg mixture over it.
5. Bake for 30–35 minutes or until the quiche is set and golden brown on top.
6. Let cool slightly before slicing and serving. Garnish with fresh herbs.

This quiche is a savory and satisfying way to enjoy summer squash at breakfast.

The combination of creamy feta and tender squash provides a wonderful contrast to the flaky crust, making it an indulgent yet light breakfast option.

Summer Squash & Spinach Breakfast Casserole

This hearty breakfast casserole layers summer squash, spinach, and eggs into a comforting, nutrient-packed dish.

Perfect for feeding a crowd or meal prepping for the week, it’s a great option for busy mornings when you want something filling and wholesome.

Ingredients:

• 1 tbsp olive oil
• 1 small zucchini or yellow squash, sliced
• 2 cups fresh spinach, chopped
• 1 small onion, diced
• 6 large eggs
• 1/2 cup milk
• 1/2 cup shredded cheese (cheddar, mozzarella, or a mix)
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish with olive oil.
2. Heat olive oil in a skillet over medium heat. Add the diced onion and sauté for 3 minutes, until softened.
3. Add the sliced squash to the skillet and cook for 5 minutes until tender. Stir in the chopped spinach and cook until wilted. Season with salt and pepper.
4. In a mixing bowl, whisk together the eggs and milk. Add the sautéed veggies to the bowl and stir in half of the shredded cheese.
5. Pour the mixture into the prepared baking dish and top with the remaining cheese.
6. Bake for 25–30 minutes, until the casserole is set and the top is golden brown.
7. Let cool for a few minutes, then slice and serve. Garnish with fresh herbs if desired.

This casserole is a great make-ahead option that is perfect for busy mornings or feeding a group.

It’s full of flavor and packed with nutrients, making it a perfect balance of comfort and health.

Summer Squash & Chorizo Breakfast Tacos

These breakfast tacos combine the spicy, savory flavor of chorizo with the light, fresh taste of summer squash.

Wrapped in soft corn tortillas and topped with a poached egg, this dish is a perfect combination of bold and satisfying flavors to start your morning.

Ingredients:

• 1 tbsp olive oil
• 1/2 lb chorizo, crumbled
• 1 small zucchini or yellow squash, diced
• 1/2 onion, diced
• 2–4 eggs (one per taco)
• 4 small corn tortillas
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the chorizo and cook for 5–7 minutes, breaking it up as it cooks, until browned and cooked through.
2. Add the diced squash and onion to the skillet and sauté for another 5–6 minutes until the squash is tender and the onion is translucent.
3. Meanwhile, poach the eggs in simmering water for about 3–4 minutes until the whites are set but the yolks are runny.
4. Warm the tortillas in a dry skillet for 1–2 minutes.
5. To assemble, divide the chorizo and squash mixture between the tortillas, top with a poached egg, and garnish with fresh cilantro. Serve with lime wedges.

These tacos are a fantastic savory breakfast option that’s full of flavor.

The spicy chorizo and tender squash create the perfect balance, while the poached egg adds richness and depth. It’s a great way to kickstart your day.

Summer Squash & Apple Cinnamon Muffins

These fluffy, slightly sweet muffins are a wonderful way to incorporate summer squash into a breakfast treat.

With the added touch of apples and cinnamon, they’re perfect for a cozy morning or a grab-and-go breakfast. They’re light yet satisfying, and you’ll love how the squash adds moisture to the muffins.

Ingredients:

• 1 small zucchini or yellow squash, grated
• 1/2 cup unsweetened applesauce
• 1 cup whole wheat flour
• 1/2 cup rolled oats
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 cup diced apple (preferably a tart variety)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, mix the grated squash, applesauce, eggs, honey, oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the diced apple.
5. Divide the batter evenly among the muffin cups and bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the muffins cool for a few minutes before serving.

These muffins are a delicious and healthy breakfast option, with a perfect balance of sweetness and moisture from the squash.

The combination of apples and cinnamon makes them cozy and comforting, and they’re a great way to enjoy summer squash in a baked treat.

Summer Squash & Avocado Toast

Avocado toast has become a classic breakfast, but adding summer squash gives it a refreshing twist.

This simple yet delicious dish is perfect for mornings when you want something light, satisfying, and packed with nutrients.

Ingredients:

• 1 small zucchini or yellow squash, thinly sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 slices whole-grain or sourdough bread
• 1 ripe avocado
• Red pepper flakes (optional)
• Fresh lemon juice (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the sliced squash and sauté for 3–5 minutes, seasoning with salt and pepper until tender and slightly golden.
2. Toast the bread until golden and crispy.
3. Mash the avocado with a fork and season with a pinch of salt and a squeeze of lemon juice, if desired.
4. Spread the mashed avocado on the toasted bread.
5. Top with the sautéed squash and a sprinkle of red pepper flakes for a bit of heat (optional).

This avocado toast with summer squash is a light yet satisfying breakfast.

The creamy avocado pairs perfectly with the crisp, tender squash, and the whole-grain toast provides a nice crunch. It’s a fresh and healthy way to enjoy a beloved classic.

Summer Squash & Poppy Seed Pancakes

These light, fluffy pancakes have a unique twist with the addition of summer squash and poppy seeds.

The squash keeps the pancakes moist, while the poppy seeds add a fun crunch. A drizzle of honey or maple syrup enhances the flavor and makes them a deliciously wholesome breakfast option.

Ingredients:

• 1 small zucchini or yellow squash, grated
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tbsp poppy seeds
• 1/4 tsp salt
• 1 large egg
• 3/4 cup milk
• 1 tbsp honey or maple syrup (optional)
• 1 tsp vanilla extract
• Butter or oil for frying

Instructions:

1. In a bowl, whisk together the flour, baking powder, baking soda, poppy seeds, and salt.
2. In a separate bowl, beat the egg, milk, honey (if using), and vanilla extract together.
3. Stir the wet ingredients into the dry ingredients until just combined. Fold in the grated squash.
4. Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour 1/4 cup of batter onto the griddle and cook for 2-3 minutes per side, until golden brown.
6. Serve with your favorite syrup, fresh fruit, or a dusting of powdered sugar.

These poppy seed pancakes are a delightful breakfast treat with a savory-sweet balance, making them a fun way to enjoy summer squash in a traditional breakfast dish.

Summer Squash & Ricotta Stuffed French Toast

For a decadent breakfast, this stuffed French toast is filled with a creamy ricotta and sautéed summer squash mixture.

Topped with a drizzle of honey and fresh berries, it’s a satisfying, indulgent way to start your morning.

Ingredients:

• 4 slices of thick bread (brioche or challah works well)
• 1 small zucchini or yellow squash, diced
• 1 tbsp olive oil
• 1/2 cup ricotta cheese
• 1 tbsp honey
• 2 large eggs
• 1/4 cup milk
• 1 tsp vanilla extract
• Salt and pepper to taste
• Butter for frying
• Fresh berries for garnish
• Additional honey or syrup for serving

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the diced squash and sauté for 5-7 minutes until tender. Let it cool slightly.
2. In a small bowl, combine the ricotta cheese with honey, salt, and pepper. Stir in the sautéed squash mixture.
3. Whisk together the eggs, milk, vanilla, and a pinch of salt in a shallow dish.
4. Spread the ricotta and squash mixture between two slices of bread to form a sandwich.
5. Heat a skillet over medium heat and melt butter in it. Dip the stuffed bread slices into the egg mixture, coating both sides, and cook for 2-3 minutes per side until golden brown and crispy.
6. Serve with fresh berries and a drizzle of honey or syrup.

This stuffed French toast is a perfect blend of savory and sweet.

The ricotta filling combined with the tender squash makes for a rich, indulgent breakfast that’s perfect for weekend brunch.

Summer Squash & Eggplant Shakshuka

Shakshuka is a flavorful Middle Eastern dish that traditionally features poached eggs in a spiced tomato sauce.

In this variation, summer squash and eggplant are added for extra vegetables and richness, making it a hearty and nutritious breakfast.

Ingredients:

• 1 tbsp olive oil
• 1 small zucchini or yellow squash, diced
• 1/2 small eggplant, diced
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 4 large eggs
• Fresh parsley or cilantro for garnish
• Crusty bread for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onion, garlic, diced squash, and eggplant. Sauté for 5-7 minutes until the vegetables are softened.
2. Add the diced tomatoes, cumin, paprika, salt, and pepper. Stir to combine and simmer for 10 minutes, allowing the sauce to thicken.
3. Make small wells in the sauce and carefully crack the eggs into each well. Cover the skillet and cook for 5-7 minutes until the egg whites are set, but the yolks are still runny.
4. Garnish with fresh parsley or cilantro and serve with crusty bread for dipping.

This shakshuka is a delicious and hearty way to enjoy summer squash and eggplant for breakfast.

The spiced tomato sauce is a flavorful base, and the poached eggs add a rich, satisfying touch. It’s perfect for a cozy, filling morning.