This breakfast skillet is a great choice for breakfast, brunch or really anytime you want a delicious and healthy breakfast. It has all the ingredients you need for a satisfying meal including crispy potatoes, veggies, cheese and eggs. The extra veggies add fiber which help to control blood sugar levels.
This recipe features a base of crispy potatoes- just enough to add flavor and form a base but not an excessive amount of carbs from potatoes. Be sure to salt and pepper the potatoes as desired.
The veggies shown here are a combination of green onion, mild peppers, mushrooms and cherry tomatoes. Use any variety of non starchy vegetables that you like! Other ideas include jalapeños, spinach, thin sliced squash/zucchini,etc. The veggies add fiber to the recipe- studies show fiber can help slow the rate your body absorbs carbs and can help regulate glucose levels.
Saute the veggies in olive oil to soften them. This takes 5-6 minutes depending on the type and thickness of the veggies you choose.
The finished healthy breakfast skillet! A great way to start your day by including a serving of fiber-rich veggies and protein to keep you fueled. Prep your veggies the night before to make this a quick-fix meal.
Healthy Breakfast Skillet
Healthy breakfast skillet featuring hash browns and your favorite veggies. Prep ingredients the night before for a fast and simple breakfast.
- 2 Tbsp olive oil
- 2 cup shredded hash browns, frozen*
- 1 tsp olive oil
- 3 cups diced veggies (peppers, onions, mushrooms, etc.)
- 1/2 cup sharp cheese, shredded
- 2 eggs
Heat 2 Tbsp olive oil in a heavy skillet then add 2 cups shredded hash browns. Spread hash browns out in skillet and sprinkle with salt and pepper. Cook over medium to medium low heat until brown on bottom about 7 minutes. Flip hash browns over sprinkle with salt and pepper then cook on low 7 more minutes.
Meanwhile, heat 1 tsp olive oil in a nonstick skillet then add diced veggies and saute over medium heat 5 minutes until softened.
Layer sautéed veggies on top of hash browns. Make 2 small holes in mixture then gently drop eggs in. Lightly sprinkle with salt and pepper and cheese.
Cover pan and cook over low until eggs are set- about 7 minutes.
*Note: Nutritionals calculated using 1 cup potatoes as they will cook down from 2 cups to final measure of 1 cup.