This breakfast skillet is what you need when it's freezing outside and you've just come in from an early morning snowball fight! We don't get an awful lot of snow here in Cambridgeshire so when we do get it we are out there first thing, making the most of it. I know some of you will laugh when I tell you that just a few cms of snow is enough for a snow day but that's just the way it is here.
How To Make Veggie Loaded Breakfast Skillet
I start this breakfast off by roasting up some crispy potatoes, I do this in the oven to make this a little quicker. You can, of course, fry the potatoes up in your skillet if you want but I find that can take a good while longer, and I usually don't want to wait that long to eat this! So while the potatoes are roasting, cook up your veggies. Start with your onions, cook them up until they are nice and soft, for at least 10 minutes. Then add the pepper and mushrooms. I use spinach for this but kale works well too, it just needs longer to cook. Finally, add some eggs to your breakfast skillet, let these cook until they are to your taste. I like mine sunny side up and runny. Perfect for dipping those crispy little potatoes into.
You can play around with the veggies, kale works well in place of the spinach. Chestnut mushrooms work well in this too. If you want to make this vegan all you need to do is omit the eggs. You could try serving it with some hot sauce too. We like this breakfast skillet with some chopped parsley, lemon wedges, chopped spring onions and some chilli flakes. And if you are extra hungry some good crusty bread is nice too.
This breakfast skillet is exactly what I need when the temperatures take a dive. It's cosy, warming and filling and will set you up for the day! Packed with veggies, crispy potatoes and lovely runny eggs, this is perfect for a cosy weekend breakfast or brunch. Or you could have breakfast for dinner and do it that way, there's no judgement here! This would be totally acceptable for a light supper.
Loaded Veggie Breakfast Skillet
- 450 g potatoes, scrubbed, skin on and cut into 2cm cubes I used Maris Piper, but any potato will do.
- 3 tablespoon olive oil, divided
- ½ teaspoon sea salt, divided
- ½ teaspoon cracked black pepper, divided
- 1 small onion, (100g) cut in half then thinly sliced
- 1 medium green bell pepper (110g) pith and seeds removed then thinly sliced
- 1 medium red bell pepper (110g) pith and seeds removed then thinly sliced
- 230 g portobello mushroom (3 large mushrooms) wiped clean then sliced
- 1 teaspoon dried oregano
- 2 cloves of garlic minced
- A scant ¼ teaspoon dried red chilli flakes optional
- 90 g spinach
- 4 large eggs
- 2 tablespoon freshly squeezed lemon juice
- A small handful fresh flat leaf parsley chopped
- 2 spring onions chopped
- Lemon wedges
- Dried red chilli flakes
- Preheat the oven to 200 degrees C, 392F. I use an electric fan assisted oven, please adjust according to your own oven.Place the potatoes on a baking tray, pour over 2 tablespoons of oil add ¼ teaspoon each of salt and black pepper. Toss well then bake in the oven for 30 minutes turning the potatoes halfway through cooking.
- While the potatoes are roasting, cook up the veggies.Heat the remaining oil in a skillet, add the onion and cook over a medium heat until soft, about 10 minutes.Add the peppers and cook for 5 minutes. Once the peppers are a little soft add the mushrooms, garlic, oregano, salt, pepper and chilli flakes. Cook for another 5 minutes.
- Now add the spinach, I add half first, let that wilt down then add the remaining spinach. Add the lemon juice and stir well.
- Once the potatoes are cooked transfer them to the skillet and give everything a good stir. Check the seasoning now and add more if necessary.
- Make 4 little wells in the skillet, break one egg into each well. Place a lid over the skillet, this will help cook your eggs quicker. Once the eggs are cooked to your own taste turn off the heat.Sprinkle over the parsley and chopped spring onion and serve.
- Serve with lemon wedges and more red chilli flakes if you like.
- Nutritional information is approximate and is based on 4 servings.
- I used a 25cm / 10 inch cast iron skillet. Any similar size pan will do.
- For this breakfast skillet I roasted the potatoes in the oven first to make this quicker, you can fry the potatoes in the skillet if you wish but it may take longer for the potatoes to cook.
- You can add any veggies you like to this, kale works well too.
- If you are serving this to young children or you are not keen on too much spice then you can omit the chilli flakes.
- To make this vegan, just omit the eggs.
- This recipe is naturally gluten-free.
More Tasty Weekend Breakfast Ideas:
- Sweet Potato Rosti with Goat's Cheese
- Vegetarian Quesadilla
- Sweet Potato Hash with Kale and Eggs
- Irish Potato Cakes
- Breakfast Bagels
If you’ve tried this or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Facebook, Instagram and Pinterest to see more delicious food.
Yummy!!! Thanks for this recipe ❤ Just replaced the bell peppers I didn't have by what I found in my cupboard: carrots!
Hi Sophie, I'm so glad you enjoyed it and I'm loving that substitution too! x
9 toe Holly
I woke up at 5am this morning feeling sick. I Saw this recipe and thought "ahhh yes, the eggs will heal my sick". I must have upset the culinary gods because half way through the recipe they demanded a blood sacrifice. I accidentally knocked the knife off the kitchen bench. The knife went straight through my ugg boot.
Now look, I was raised by a nurse, I ain't no sissy. When shit hits the fan I am calmer than a cucumber, blood doesn't bother me. I eat fear for breakfast, I carried my bleeding sister to my mum when she smashed her teeth on concrete when I was 8. I knew for a fact that when I took that ugg boot off I would go into action and do what needed to be done... At least that's what I thought before I immediately fainted. A few hours and stitches later drugged up and patched up I got back home and continued cooking, because like heck I'm letting this recipe best me, my big toe sacrificed itself and I would not let that sacrifice be in vein.
Forget the whole "this recipe is better than sex" saying. It's bull.
My new saying is "this recipe is worth losing a toe over"
9/10 because one of my digits is out of action
Wow, Holly, I'm so sorry about your toe! I'm so glad you managed to finish the recipe though and enjoy it! Please don't risk any more toes if you make this again x Also, I think this has to be the best comment I have ever received on one of my recipes, ever! Thank you for putting a smile on my face today! I hope your toe heals swiftly x
Wow this looks really delicious. I absolutely love the flavors and colours. It's loaded with so many healthy ingredients. It's perfect breakfast . Can't wait to make this.
I live in Oklahoma, so I totally hear you on the snow...a few inches shuts everything down around here. This breakfast looks so delicious and comforting! Perfect for a lazy weekend too
I'm so guilty of making the same things for breakfast and this recipe looks like the perfect switch up I need!!! Looks amazing and so healthy!!
I love breakfast skillets but I've never made one myself. I've always wanted to though and I'm really feeling inspired to make one now...maybe breakfast for dinner tonight 😉
I want this loaded breakfast skillet for breakfast every morning! Looks so good and a great way to start the day on a full belly.
Cathleen @ A Taste of Madness
Wow! I really wish I had this for breakfast this morning. This looks like the breakfast for champions!
I love love hearty breakfast platters. So does my son! His teenage eating habits never went away. This will fill everyone up, and him!
I'm a sucker for a good breakfast skillet. This one is speaking my language! Also, your photos are beautiful! I can't wait to make this!
Amazing Breakfast platter and so healthy too. Love the combination of veggies too. Full of nutrition and health for the day.
Carrie | Clean Eating Kitchen
I absolutely love this idea! What a warming and comforting way to start the day. Stay warm!
That looks so flavorful and delicious! I love all the veggies in this dish!
A delicious way to get your daily intake of veggies for breakfast!