Happy Egg Gluten-Free Breakfast Skillet
A healthy, home-cooked breakfast can set the tone for your entire day. I personally love breakfast and always wake up early to give myself time to prepare a delicious, warm breakfast. This gluten-free breakfast skillet is no exception. Everything from the fried potatoes, sauteed vegetables and delicious over-easy egg topping make this one of the most filling, healthy and delicious gluten-free breakfast recipes around. Enjoy! PS: This recipe is Whole30 compliant too!
Prep Time10 mins
Cook Time20 mins
Servings: 1 person
Cast iron skillet
- 3 Tbsp avocado oil
- 1 medium russet potato, diced
- 1 cup mushrooms, sliced
- 1/2 red bell pepper, diced (about 1 cup)
- 1/2 cup finely chopped yellow onion
- 1 cup fresh spinach
- 1-2 tsp Kosher salt, divided (more to taste)
- 2 Heritage Breed Eggs by Happy Egg Co.
- 1 tsp Fresh ground pepper, to taste
Heat oil in a skillet pan (I used a cast iron skillet pan for optimal flavor). Add potatoes and cook on medium-high heat for five minutes, stirring occasionally until partially browned.
Add mushrooms, bell pepper and onion to mixture. Continue to cook on medium-high heat for 10 minutes until all vegetables are cooked through and slightly brown. Add spinach and pinch of salt, to taste. Cook for one more minute and then turn off heat.
While vegetables are cooking, prepare Happy Eggs to your liking (I made them over-easy, but you could easily scramble them instead) in a non-stick skillet pan. Once cooked, gently place eggs atop your vegetable and potato mixture. Top with additional salt and fresh ground pepper.
Optional: Sprinkle with chopped scallions, sliced fresh avocado, shredded cheese, and/or other toppings of choice.
- I think the bright orange eggs make this dish extra special! I used Heritage Breed eggs by Happy Eggs, available in the blue cartons at Sprouts, Safeway-Albertsons and Kroger stores nationwide. The Heritage eggs are why you see those glowing amber-colored yolks.
- I used a cast iron skillet, which made the potatoes sizzle up nicely. You could also use a regular or non-stick pan.
- Use whatever vegetables you like - there are no rules when making YOUR breakfast skillet.
- I did not top my skillet with cheese, but you could! Simply sprinkle shredded Mexican cheese on top and either cook it on the stovetop until the cheese is lightly melted, or bake the skillet in the oven for a few minutes until the cheese browns. Top the cheese coated skillet with your egg just before serving.
Serving: 1g | Calories: 732kcal | Carbohydrates: 53g | Protein: 19g | Fat: 51g | Saturated Fat: 8g | Cholesterol: 327mg | Sodium: 2492mg | Potassium: 1483mg | Fiber: 7g | Sugar: 8g | Vitamin A: 5150IU | Vitamin C: 102.5mg | Calcium: 125mg | Iron: 4.6mg