Egg and Potato Breakfast Skillet

Made with crispy potatoes pan fried with peppers, onion and garlic with sunny side up eggs right on top with salsa and spinach for the ultimate egg and potato breakfast skillet. 

EASY Egg and Potato Breakfast Skillet | DF & GF

This breakfast dish is a quick and easy healthy breakfast skillet, perfect for a Sunday brunch. The fact that its all made in one pot except for the boiled potatoes means less clean up and more eating!

I love me some pancakes on the weekends. I have so many delicious pancake recipes, like my Fluffy Yogurt PancakesThe Best Gluten-Free Fluffy Pancakes Ever, and my 5 Ingredient Banana Oat Pancakes. I’m definitely a bit of a pancake enthusiast! That being said, I have been making this breakfast often lately because it is so yummy.

EASY Egg and Potato Breakfast Skillet | DF & GF

This Egg and Potato Breakfast Skillet is great because you can really use any leftover veggies from your fridge and sauté them up for a hearty and delicious meal.

If you make this recipe, be sure to share a photo on social media and tag me @healthnutnutrition #healthnuteats so that I can see your creations! 

For more delicious and easy breakfast recipes, check out these blog posts:

Recipe

Egg and Potato Breakfast Skillet

Crispy potatoes pan fried with peppers, onion and garlic with sunny side up eggs right on top with salsa and spinach for the ultimate breakfast skillet.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins

Ingredients:

  • 4-5 medium yellow potatoes washed, chopped and cubed
  • 4-6 eggs
  • 1 green bell pepper chopped
  • 1 medium brown onion chopped
  • 2 cups fresh spinach
  • 1 cup cremini mushrooms diced
  • 2 garlic cloves minced
  • 1/4 cup salsa
  • 1 green onion sliced
  • 1-2 tbsp olive oil
  • 1 tsp herb and garlic seasoning
  • 1/4 tsp paprika
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  • In a large pot of water with a pinch of sea salt, add in chopped potatoes, bring to a boil then lower to medium heat and cook for 10 mins. Drain and set aside.
  • In a large pan or iron skillet on low-med heat up 1 tbsp of olive oil and saute onion for 2-3 min while stirring.
  • Next, add in potatoes, green pepper, mushrooms, garlic, and seasoning. bring heat down to low and cook for 5-7 min while stirring so it doesn't stick on the bottom. Optional you can also drizzle in a bit more olive oil if the potatoes seem a bit dry.
  • Toss in fresh spinach and fold into the potatoes to wilt and cook down for 1-2 min.
  • Flatten everything down evenly with your spatula and create wells for your eggs to sit in.
  • Crack in eggs into the wells, season with sea salt and pepper. Spoon on salsa sauce and then pop a lid on and cook for 3-5 min depending on how cooked you want your eggs.
  • Once cooked remove the lid and sprinkle with green onion and dust on some extra paprika for garnish.
  • Serve right away and enjoy!

Notes

You can store left overs in the fridge for up to 3-5 days in an air tight container.

EASY Egg and Potato Breakfast Skillet | DF & GF

 

 

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