Personal Breakfast Skillet w/ Baked Eggs

As I was surveying the ingredients in the fridge last night while thinking about tomorrow’s breakfast, I thought all hope was lost because I was out of oatmeal fixings. But then I saw the bag of potatoes in the bottom of the pantry and had a spark of inspiration. Breakfast hash!

Hashes are a great way to use up those random veggies leftovers from the week. I wanted to bake the eggs, but I didn’t actually know how to bake eggs. So I googled “how to bake eggs” and figured it out. Turns out it’s really easy.

This recipe is written up for one, because how fun and fancy does it feel to treat yourself to your own personal cast-iron skillet for breakfast?! Of course, if you want to feed a crowd scale this recipe up to a large skillet and use more eggs.

For an equally delicious vegan breakfast hash, check out this recipe.

Personal Breakfast Skillet w/ Baked Eggs

Protein | Grain | Veggies
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 1
Recipe From: Katie’s Conscious Kitchen

Ingredients*

Protein Options (Mix & Match)

  • Eggs (2 eggs = 1 protein serving)
  • Veggie sausage or tempeh (4 oz = 1 protein serving)
  • Black or pinto beans (6 oz = 1 protein serving)
  • Cheese of choice, to garnish (2 oz = 1 protein serving)

6 oz Roasting Veggies (Mix & Match)

  • Onions diced
  • Mushrooms sliced
  • Asparagus trimmed
  • Broccoli florets
  • Brussel sprouts halved
  • Carrots diced
  • Bell peppers diced
  • Butternut squash cubed
  • Cherry tomatoes halved

Dark Greens

  • 2 oz kale, chard, or spinach shredded

Grain

  • 4 oz potatoes or sweet potatoes, diced 5 oz raw

Seasonings

  • Salt & pepper
  • Seasonings of choice e.g. cumin, paprika, all purpose seasonings, Italian herbs

Optional Garnishes

  • Fresh herbs e.g. cilantro, basil, green onions, chives
  • Salsa
  • Avocado

Instructions

  • Preheat the oven to 400° F and line a baking sheet with parchment paper.
  • Toss the potatoes and roasting veggies (not the greens) in a tiny bit of cooking oil (optional) and season generously. Bake for 20 minutes, until mostly cooked but still a few minutes to go.
  • Remove from the oven and reduce oven temperature to 350° F
  • Toss the mostly roasted potatoes and veggies with the shredded greens and any additional protein (beans, tempeh, sausage, etc.)
  • Make a little well (or wells) and crack the eggs into them.
  • Bake, uncovered, until the whites are cooked but the yolk is still runny, about 10 minutes. Keep an eye on it, it's easy to under or overcook it.
  • Garnish with desired garnishes and begin your day with nourishment and gratitude!
Tried this recipe?Mention @katiesconsciouskitchen or tag #katiesconsciouskitchen!

*Affiliate Link Disclosure: This post may contain affiliate links, meaning that I earn a small commission on sales made from my links at no extra cost to you. The products I recommend in my posts are only brands that I can personally recommend and use myself.

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4 Comments

  1. I actually made a cauliflower pizza crust, then spread mustard all over, then a layer of cheese. (I use almond & very little), then veggies: chard, zucchini, tomatoes, onion, garlic, etc…then cracked an egg into a bowl & slid on to pizza 4 times…baked..was absolutely delish! !! Thought you might be interested From From a fellow BLE ‘ ER Marilyn

    • Yum! Thanks Marilyn! I have yet to explore cauliflower pizza crusts, I’ll add that to my list. <3

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