Garden Vegetable Breakfast Skillet
Garden Vegetable Breakfast Skillet is outstanding. This delicious breakfast skillet includes seasoned hash browns topped with two kinds of cheese. Then several garden veggies including broccoli, bell peppers and mushrooms are spread over top. This is topped with two sunny-side-up eggs before serving. It combines for a hearty, filling and completely satisfying meal for weekend, company or holiday breakfasts. This gluten free version is also vegetarian.
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
- Salt and pepper to taste
- dash dried parsley or more, as desired
- dash dried rosemary or more, as desired
- dash dried thyme or more, as desired
- dash Italian seasoning or more, as desired
- 1/3 cup monterey jack cheese shredded
- 1/3 cup sharp cheddar cheese shredded
- 1/3 cup sliced fresh mushrooms washed well
- 2 tbsp. diced red bell pepper
- 2 tbsp. diced orange bell pepper
- 2 tbsp. diced tomatoes
- 1/2 cup broccoli florets
- 2 tbsp. diced onion
- 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 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
NOTE: If you’re on a time crunch, it is easier to prepare the veggies and hash browns in advance. Then add as needed and heat as described above. If ingredients are cold from the refrigerator, you may need to add additional time to heat through before adding the eggs on top.
NOTE: I recommend using either a non-stick skillet or griddle for this recipe. If you try to make more than one serving, it is easier to pre-cook the potatoes and veggies.
NOTE: Since this recipe is quite involved, I highly recommend you read through the directions and follow my step-by-step pictures in this post to get the best results.
NOTE: My potatoes were frozen. If your potatoes are thawed, they won't take quite as long to cook.
NOTE: This is enough for one very hearty appetite. You may find that you get two servings out of each skillet, instead one merely one.
NOTE: This is enough for one very hearty appetite. You may find that you get two servings out of each skillet, instead one merely one.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 1493kcalCarbohydrates: 94gProtein: 45gFat: 108gSaturated Fat: 56gPolyunsaturated Fat: 8gMonounsaturated Fat: 36gCholesterol: 600mgSodium: 1825mgPotassium: 1938mgFiber: 10gSugar: 11gVitamin A: 3550IUVitamin C: 66.8mgCalcium: 700mgIron: 7.9mg
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