This breakfast skillet has been my best friend all summer because I needed a healthy, filling breakfast that was quick and delicious without turning on my oven. I make my skillets heavy on the veggies with spinach, mushrooms and potatoes, then keep my sunny side up eggs nice and soft so the yolk becomes a yummy gravy to dip all those vegetables in!
For about 6 weeks at the beginning of the summer, I cut out all grains and sugars from my diet because I had quite a hefty addiction going to those little dietary devils. There is nothing wrong with grains and sugars, but I needed to step away for a bit and remind my body how fabulous fresh vegetables, fruits and proteins are.
This breakfast skillet was my breakfast many mornings during my grain hiatus because I am one of those people who needs something filling for breakfast. In my non-blogging life, I am a certified Les Mills Bodypump and RPM instructor and I am beyond famished when I get home from teaching in the morning. A little yogurt container ain’t going to cut it for this gal.
Often, these breakfast skillets are finished off by cooking them in the oven, but I found a simple lid over the skillet does a fabulous job in a shorter amount of time and without heating up your whole oven. When I make my skillets, I like to use my stainless steel pans but since this bad boy isn’t going into the oven, feel free to use your favorite nonstick skillet!
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Breakfast Skillet with Eggs, Spinach and Mushrooms
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Description
Quick and easy breakfast skillet made on the stove loaded with spinach, mushrooms, potatoes and two sunny side up eggs. A healthy and filling recipe idea that you and your kids will love!
Ingredients
- 2 large eggs
- 1 small potato, cooked and diced
- 4 baby portobello mushrooms, sliced
- 3 Tb chopped red onion
- 2 Tb chopped red bell pepper
- 1 heaping cup of baby spinach
- canola oil
- salt and pepper
Instructions
- In a medium skillet heated on high, add enough canola oil to lightly coat the bottom of your pan then add the potatoes, mushrooms, onion and red pepper. Sauté on high heat for a few minutes, allowing the vegetables to soften slightly before adding the spinach. Salt and pepper your vegetables and continue to sauté until the spinach wilts.
- Reduce your heat to medium, then create two small spaces in your vegetables for your eggs. Crack the eggs into the spaces, salt and pepper the eggs then cover the pan with a lid to help the eggs cook through. Cook until the eggs are done to your liking, about 3-4 minutes for soft and runny yolks, and 5-6 minutes for firm yolks.
Nutrition
- Serving Size: 1
- Calories: 520
- Sugar: 3g
- Sodium: 863mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 15g
- Protein: 16g
- Cholesterol: 370mg
**My friend, this post contains Amazon affiliate links which means I receive a small compensation if you make a purchase using my link, at no additional cost to you. And no worries….I only link to products that I both use and love! ~Carole
i am going to make this recipe this morning and i am very excited.
Be sure to come back Riley and let me know how it turns out!
I chance upon your recipe while searching for breakfast idea yesterday & I tried it this morning! Opted out from the potatoes & added ham. It was really tasty!
Thank you for sharing the recipe!
I’m glad you loved it as much as I do Chloe!
this looks great. how many servings is this. thanks
It depends on how much you like to eat for breakfast. For me, I usually have a large breakfast after I finish teaching my fitness class and then just a smaller snack as lunch so I eat the whole thing 🙂
Also, what do you eat before you teach your class if you eat your breakfast afterwards thanks
Hi Mary! Believe it or not, I don’t eat anything. I’ve tried all types and amounts of foods before I teach, but I always get nauseated when I do. My body has adjusted to this and I have no problem kicking out a super intense workout class before breakfast.