Veggie Breakfast Skillet
A colorful medley of crispy potatoes, fresh vegetables, and perfectly cooked eggs combine in this one-pan wonder.
Each forkful delivers a harmonious blend of textures and southwestern-inspired flavors, creating an irresistible breakfast that’ll make you excited to get cooking!
Variations & Substitutions
You can swap sweet potatoes for regular potatoes – they add a delightful natural sweetness. Not feeling pinto beans? Black beans work perfectly too.
For my cheese-loving friends, try gruyere or mozzarella for different flavor profiles. And hey, if you’re feeling adventurous, toss in some mushrooms, zucchini, or broccoli florets.
Tips & Tricks for Perfect Results
Dice those potatoes uniformly for even cooking. I always get the skillet nice and hot before adding ingredients – it makes a huge difference in texture.
Don’t rush the potato cooking process; those extra minutes make them perfectly crispy outside and tender inside.
Making the Recipe Stand Out
Start with quality olive oil, and don’t skimp on seasonings. I add a pinch of smoked paprika for depth, and fresh herbs make everything pop.
Sometimes I’ll throw in roasted garlic or caramelized onions for extra oomph. The key is building those flavors gradually – each ingredient should shine.
Storage & Reheating
Let’s talk leftovers! Cool everything to room temperature before storing – nobody wants soggy vegetables. Pop it in an airtight container, and it’ll stay fresh in the fridge for up to 3 days.
When reheating, I prefer using a skillet over medium heat to maintain those crispy bits. If you’re meal prepping, consider cooking the eggs separately – they’ll stay perfectly runny when you need them.
Veggie Breakfast Skillet
Ingredients
- 1 tablespoon olive oil
- 1 pound baby red potatoes cut into 1-inch chunks
- 1 yellow onion chopped
- 1 green bell pepper chopped
- 1 roma tomato diced
- 15 oz canned pinto beans rinsed and drained
- ⅓ cup salsa
- ½ cup shredded cheddar jack cheese
- 4 eggs
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional: cilantro avocado, hot sauce
Instructions
- Heat olive oil in a large cast iron skillet over medium heat.
- Add potatoes, onion, and bell pepper. Season with salt and pepper. Cook for 20 minutes, stirring frequently.
- Stir in chili powder and cook for 1 minute.
- Add tomato, salsa, and pinto beans. Cook for 5 minutes.
- Top with cheese and let it melt.
- Create wells in the mixture and crack eggs into them. Cover and cook until eggs reach desired doneness.
- Garnish with optional toppings and serve hot.
