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Personal Breakfast Skillet w/ Baked Eggs
Protein | Grain | Veggies
Katie's Conscious Kitchen
Protein Options (Mix & Match)
(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)
kale, chard, or spinach
potatoes or sweet potatoes, diced
5 oz raw
Salt & pepper
Seasonings of choice
e.g. cumin, paprika, all purpose seasonings, Italian herbs
e.g. cilantro, basil, green onions, chives
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!
Recipe from Katie's Conscious Kitchen