Garden Vegetable Breakfast Skillet
Gluten Free Living – 2022
I love the way this Garden Vegetable Breakfast Skillet turned out. The breakfast skillet is layered with seasoned hash browns, then two cheeses. Then it’s topped with all the cooked veggies. Finally, two seasoned, sunny-side-up eggs are slid on top. This masterpiece is fantastic for a hearty breakfast you’re sure to love. While the recipe is not vegan, it is both gluten free and vegetarian.
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John and I have been frequenting many mom and pop diners and cafes with some friends over the past several months. When our friend orders, she usually chooses a veggie omelet or skillet. Finally, I broke down one time when I was eating out with John and got the veggie version of this fantastic dish. I loved it. So I decided to replicate my version of Garden Vegetable Breakfast Skillet.
I have probably made ten or twelve versions of breakfast skillets at this point. Let me provide a few tips that you’ll find helpful.
- Use a griddle and cook everything at one time (except the eggs, they must be cooked last).You may want to cook up potatoes (or sweet potatoes), veggies, or meats in advance. Then just toss together and heat up in your microwave or oven.
- Don’t leave off seasoning the potatoes or eggs. Even if you enjoy different flavors than the ones I prefer, use them. It really amps up the flavors of this breakfast skillet. You’ll find everything a little dull if you use only salt and pepper. Add your favorites. Get creative.
- I recommend using a non-stick skillet if you don’t have a griddle. You’ll also need something to transfer everything to. A small skillet if you heat up ingredients in the oven, or a baking dish if microwaving to heat everything up.
- If you want to make multiple skillets (for your whole family for breakfast), you will need a griddle and it is really better to pre-cook everything (except the eggs). Then just assemble everything the next morning and put in the oven or microwave to melt the cheese and get everything hot again.
Garden Vegetable Breakfast Skillet is a healthier, slimmer version of the breakfast skillet versus the Porky Pig version or other versions with meat. It’s also a delicious way to get your kids to eat their veggies! This is a delightful breakfast for weekends or company.
If you don’t want to spend a half-hour trying to get everything ready, pre-cook your potatoes, veggies and meats (if using). Then just assemble the ingredients in small baking dishes and heat up either in the oven (probably about 10-15 minutes) or in the microwave (probably 1-2 minutes per dish), and then top with the cooked eggs. Your family will enjoy a delightful breakfast and everyone will go away from the table very happy campers. Enjoy!
Garden Vegetable Breakfast Skillet is a delightful breakfast option for weekend or company breakfasts.
Hash Browns and two cheeses are layered underneath the veggies.
This is a lovely way to get your kids to enjoy eating veggies!
Here’s what I did.
I used these ingredients.
Melt two tablespoons butter in a non-stick skillet. Add hash browns.
Season the hash browns. This is really important. It will flavor the recipe so much better than simply using salt or pepper or nothing at all. I used dried parsley, rosemary, thyme and Italian seasoning in addition to salt and pepper. Just a pinch or sprinkle of each will do.
Cook hash browns over medium heat until browned lightly on the bottom – about 5 to 7 minutes. Then turn hash browns over and continue cooking until potatoes are fork tender–an additional 5-7 minutes or so. My potatoes were frozen. If your potatoes are thawed, they won’t take quite as long to cook.
Meanwhile, in another non-stick skillet melt one tablespoon butter. Add diced onion, diced red bell pepper, diced orange bell pepper, sliced mushrooms, diced tomatoes and broccoli florets. Stir to combine.
Saute veggies about 5-7 minutes until tender but not mushy. Set aside.
Begin frying two eggs in a half tablespoon of butter over low to medium heat. Season with salt, pepper, and a dash each of Italian seasoning, rosemary, thyme and parsley.
While eggs are cooking, prepare skillet: For the oven – preheat oven to 350 degrees. Place cooked hash browns in a small breakfast skillet (about 8-inches). For the microwave – Place hash browns in a glass dish.
Sprinkle Monterey Jack cheese over top of hash browns.
Sprinkle sharp cheddar cheese over top of the Monterey Jack.
Spoon cooked veggies over top of the cheeses. For oven method: Place in oven for about 5-7 minutes to heat through. For microwave method: microwave about 1-2 minutes until cheese is melted.
Remove skillet from oven or glass dish from microwave. Slide cooked eggs over top of breakfast skillet.
Garden Vegetable Breakfast Skillet is one of those “knock your socks off” breakfast entrees. 🙂
Serve with fresh fruit and homemade rolls, if desired.
You may find this recipe so filling and satisfying that you can only eat half of it at a time. That’s okay. It’s great reheated for leftovers too.
Here’s the recipe.
GARDEN VEGETABLE BREAKFAST SKILLET
(My own concoction)
Garden Vegetable Breakfast Skillet
Equipment
- 1 serving skillet or microwaveable glass baking dish
- 1 large skillet or griddle (used multiple times)
- 1 non-stick skillet
- 1 spatula
- measuring cups
- measuring spoons
- 1 sharp knife to cut vegetables
Ingredients
- 2 cups frozen hash browns thawed (I did not thaw the hash browns but cooked them frozen, however, they cook faster thawed))
- 3 1/2 tbsp. salted butter divided use
- 1/2 tsp. Salt and pepper to taste
- 1 dash dried parsley or more, as desired
- 1 dash dried rosemary or more, as desired
- 1 dash dried thyme or more, as desired
- 1 dash Italian seasoning or more, as desired
- 1/3 cup Monterey Jack cheese shredded
- 1/3 cup sharp Cheddar cheese shredded
- 1/3 cup fresh mushrooms washed well, sliced
- 2 tbsp. red bell pepper diced
- 2 tbsp. orange bell pepper diced
- 2 tbsp. tomatoes diced
- 1/2 cup broccoli florets
- 2 tbsp. onion diced
- 2 large eggs
Instructions
- In a non-stick skillet or griddle, melt one tablespoon butter.
- Add onion and bell peppers and cook about two to three minutes.
- Add mushrooms, tomatoes and broccoli.
- Saute veggies about 5-7 minutes longer until tender.
- Set aside.
- Melt 2 tbsp. butter in another non-stick skillet or on griddle.
- Sauté hash browns in butter.
- Season with a sprinkle each of parsley, rosemary, thyme, Italian seasoning, salt and pepper.
- Cook until bottom is well browned.
- Turn hash browns over with spatula and cook remaining side.
- For oven method: Spoon hash browns into aa small 8-inch skillet.
- Top with both cheeses then the sautéed veggies.
- Place in a 350° oven for 5 to 7 minutes to melt the cheeses.
- For microwave method: Layer potatoes, both cheeses and veggies in a glass serving dish or glass pie plate.
- Right before the eggs are done, microwave on high about one minute or until cheeses melt.
- Meanwhile, in a non-stick skillet or on the griddle, fry two eggs (sunny-side up) in remaining ½ tablespoon of butter until white is thoroughly cooked.
- Sprinkle eggs with salt, pepper, parsley, rosemary, thyme and Italian seasoning while cooking.
- Remove skillet from oven or glass dish from microwave.
- Slide eggs, sunny-side up over top of veggies.
- Serve immediately.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Whether you make Garden Vegetable Breakfast Skillet for one, or make multiple skillets for your family, this is a wonderful gluten free, vegetarian recipe.
This hearty breakfast entree is so scrumptious.
One of the keys to this recipe is not overcooking the vegetables. You want them tender, but not too soft or overcooked. Seasoning the potatoes and the eggs amps up the flavors of this breakfast skillet enormously. We love this dish!
You may also enjoy these delicious recipes!
Gluten Free Veggie Breakfast Casserole
Tomato Mushroom Breakfast Muffins
Butternut Squash Breakfast Muffins
Garden Vegetable Breakfast Skillet
Equipment
- 1 serving skillet or microwaveable glass baking dish
- 1 large skillet or griddle (used multiple times)
- 1 non-stick skillet
- 1 spatula
- measuring cups
- measuring spoons
- 1 sharp knife to cut vegetables
Ingredients
- 2 cups frozen hash browns thawed (I did not thaw the hash browns but cooked them frozen, however, they cook faster thawed))
- 3 1/2 tbsp. salted butter divided use
- 1/2 tsp. Salt and pepper to taste
- 1 dash dried parsley or more, as desired
- 1 dash dried rosemary or more, as desired
- 1 dash dried thyme or more, as desired
- 1 dash Italian seasoning or more, as desired
- 1/3 cup Monterey Jack cheese shredded
- 1/3 cup sharp Cheddar cheese shredded
- 1/3 cup fresh mushrooms washed well, sliced
- 2 tbsp. red bell pepper diced
- 2 tbsp. orange bell pepper diced
- 2 tbsp. tomatoes diced
- 1/2 cup broccoli florets
- 2 tbsp. onion diced
- 2 large eggs
Instructions
- In a non-stick skillet or griddle, melt one tablespoon butter.
- Add onion and bell peppers and cook about two to three minutes.
- Add mushrooms, tomatoes and broccoli.
- Saute veggies about 5-7 minutes longer until tender.
- Set aside.
- Melt 2 tbsp. butter in another non-stick skillet or on griddle.
- Sauté hash browns in butter.
- Season with a sprinkle each of parsley, rosemary, thyme, Italian seasoning, salt and pepper.
- Cook until bottom is well browned.
- Turn hash browns over with spatula and cook remaining side.
- For oven method: Spoon hash browns into aa small 8-inch skillet.
- Top with both cheeses then the sautéed veggies.
- Place in a 350° oven for 5 to 7 minutes to melt the cheeses.
- For microwave method: Layer potatoes, both cheeses and veggies in a glass serving dish or glass pie plate.
- Right before the eggs are done, microwave on high about one minute or until cheeses melt.
- Meanwhile, in a non-stick skillet or on the griddle, fry two eggs (sunny-side up) in remaining ½ tablespoon of butter until white is thoroughly cooked.
- Sprinkle eggs with salt, pepper, parsley, rosemary, thyme and Italian seasoning while cooking.
- Remove skillet from oven or glass dish from microwave.
- Slide eggs, sunny-side up over top of veggies.
- Serve immediately.
8 Comments
Julia
July 2, 2022 at 5:47 am
Great recipe, thanks for sharing! The food is filling, and full of protein, fiber, and vitamins (which I need now that I’m losing weight.)
Teresa
July 4, 2022 at 8:10 am
So glad you like the recipe, Julia. It’s a keeper, for sure. 🙂
among us
May 26, 2022 at 5:28 am
You have great tutorials and recipes, I’ll try to do it your way, I’m not sure I will succeed but I’ll try. Wish you a happy new day!
Teresa
May 26, 2022 at 7:38 am
Yeah, it’ probably not the easiest recipe to make, but it sure is delicious.
retro bowl
May 4, 2022 at 8:33 pm
So simple and delicious! I love it
Teresa
May 5, 2022 at 7:46 am
Not really simple, but it is delicious.
drift hunters
April 7, 2022 at 9:18 pm
So easy and yummy!!
Teresa
April 9, 2022 at 11:39 am
Yes, this is a delicious recipe!