Easy Egg and Veggie Skillet Breakfast

Easy Egg and Veggie Skillet Breakfast- an easy, delicious breakfast that's full of veggies and super satisfying! | The Refreshanista

Easy Egg and Veggie Skillet Breakfast- an easy, delicious breakfast that's full of veggies and super satisfying! | The Refreshanista Blog

Easy Egg and Veggie Skillet Breakfast- an easy, delicious breakfast that's full of veggies and super satisfying! | The Refreshanista Blog

Easy Egg and Veggie Skillet Breakfast

On holidays I love to make a special breakfast. Today was Mother’s Day so of course I made a super delicious breakfast! We had my fiancé’s mom over and I made this breakfast skillet along with Cinnabons Cinnamon Rolls from Jo Cooks {which were UNREAL by the way!!!}.

I actually make this skillet breakfast fairly often. It’s so easy but tastes like a restaurant-quality brunch dish! I was able to make the whole dish while my cinnamon rolls were resting in their 30-minute rise before baking.

The fun thing about this recipe is that you can add or take out pretty much any veggies that you want. Just be sure to cook harder veggies toward the beginning and softer veggies toward the end.

Serves 4-5

The Recipe:

sweet potato, cut into small cubes

3 medium white potatoes, cut into small cubes

1 large carrot, sliced

1 tablespoon of olive oil

1 white onion, diced

5 mushrooms, sliced

italian seasoning

freshly ground salt and pepper

eggs

1 tablespoon ground asiago cheese, you could also use parmesan

1/3 cup of grated cheddar, I like to use a mature white cheddar

Heat the oil in a large skillet or heavy frying pan at medium-high heat. Add in both of the potatoes and carrots and stir to make sure all of the pieces are lightly coated in the oil. Cover and cook, stirring occasionally to ensure no sticking or burning, until potatoes are beginning to soften, about 15 minutes.

Uncover and add in onion and mushrooms and season with herbs and salt and pepper. Cook uncovered until onion becomes translucent, about 10 minutes.

Using a wooden spoon, push veggies around to create an even layer on the pan. Lower the heat to medium-low. Gently crack the eggs on top of the veggies, evenly spaced around the pan. Sprinkle cheeses on top. Cover and cook until eggs don’t wiggle when you shake the pan, about 8 minutes.

Serve while it’s hot!

Enjoy,

-XO, Mel

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