Hello? Weekend? Is that you?
PTL because I am so ready. And by ready I mean ready for brunch!
I’m a big fan of breakfast and brunch, and though pancakes and waffles are definitely amongst my faves, I really love when I can fit some veggies into my morning as well. Most people don’t associate vegetables with breakfast, but it can be a great place to squeeze in some extra nutrients!
This one-pan-wonder of a dish is the perfect way to use up the extra veggies you have in your fridge from the week, and you honestly can’t go wrong with any combo. I mean, what food doesn’t taste fab with an egg on top? (The answer is none).
My top breakfast/brunch rec this week is definitely this skillet, but I’ll give you a few other fab options just in case:
Creamy Chocolate Superfood Smoothie
Simple Apple and Sage Sweet Potato Hash
Fluffy Coconut Flour Pancakes
Tropical Green Smoothie Bowl
Coconut Flour Waffles with Blueberry Compote
Hmmm. Decisions, decisions. Happy brunching!
KITCHEN SINK BREAKFAST SKILLET
This one-pan stunner is a surefire way to impress your brunch guests! The combo of fresh veggies with eggs and potatoes makes it the perfect marriage of light and hearty, and the best part is, you won’t be stuck cooking in the kitchen for hours!
Yields: 4 servings
- 1 tbsp olive oil
- 1 clove garlic
- 1 cup onion, thinly sliced
- 1 cup red potatoes, cubed
- 1 cup mushrooms, sliced
- 1 cup cherry tomatoes, halved
- 1 heaping cup spinach
- 4-5 eggs
- salt and pepper to taste
Preheat the oven to 350 degrees F.
Heat the olive oil and garlic in a skillet over medium heat. Add in the onion and potatoes and sauté for 4-5 minutes.
Add the mushrooms and cherry tomatoes and continue to sauté for another 3-5 minutes, then add the spinach and allow it to wilt slightly, about 1 minute. Remove the skillet from heat.
Crack the eggs over the skillet and then place in the oven for 8-10 minutes, or until the eggs are cooked to your liking.
Sprinkle with salt and pepper and serve.
- Cook time: 25 minutes