Late Summer Garden Breakfast Sticks | Seasonal Delight
directions
- Preheat oven to 375 degrees.
- Spray stick pans generously with vegetable spray or brush with canola oil.
- Brown sausage, crumbling into small pieces as it cooks, in a skillet. When sausage is almost finished toss in green onions and finish cooking. Drain on a paper towel.
- In a bowl mix together shredded zucchini, diced red bell pepper, red pepper flakes, eggs and grated white cheddar together until well mixed. Stir in a pinch of salt and black pepper.
- Place prepared baking pans on a larger sheet pan to catch any overflow. Divide sausage mixture evenly between pans.
- Bake for 25-30 minutes or until mixture is puffy and cooked in the middle. Remove pan and cool on a wire rack for 10 minutes.
- Gently remove breakfast sticks from pans using the tip of a dinner knife.
5 - 10
servings
15 min
prep time
30 min
cook time
ingredients
8 ounces Swaggerty’s Farm Sausage
2 green onions, thinly sliced
1 medium zucchini squash, shredded and squeezed somewhat dry
1/4 cup diced red bell pepper
1 teaspoon red pepper flakes
4 eggs
1 cup grated white cheddar cheese
Salt and black pepper
Level of complexity
Easy
Ingredients
9
Special kitchen tools
Cast iron cornbread stick pans
Pairs well with
Seasonal fruit, toasted bread, coffee, orange juice, sliced tomatoes, spinach
to serve
Serve hot or warm for breakfast or brunch along with some seasonal fruit and your favorite toasted bread.
