Breakfast Skillet

Make your morning memorable with a hearty homemade breakfast brimming with meats, cheeses, and vegetables.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

5.0 by 2 people

Rate This!

  • Makes: 4 servings
  • Serving Size: 1 cup
  • Makes: 4 cups
  • Start to Finish: 30 mins

Breakfast Skillet

Directions

  1. In a large nonstick skillet heat oil over medium-high heat. Add potatoes and Vegetable; cook for 5 to 8 minutes or until just tender, turning mixture occasionally. Reduce heat to medium; stir in meat.
  2. In a medium bowl stir together eggs, egg whites, milk, salt, and black pepper. Pour egg mixture into skillet with potato mixture. Cook, without stirring, until mixture begins to set on the bottom and around edge. Using a large spoon or spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath.
  3. Sprinkle with Cheese and Herb. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat immediately. (Be careful not to overcook the egg mixture.) If desired, serve with Topping(s).

From the Test Kitchen

Vegetables (pick one or two):

chopped red or white onion, sliced green onions, or leeks

chopped fresh sweet peppers

sliced fresh mushrooms (white, cremini, or shiitake [stems removed])

cut-up fresh asparagus

small broccoli florets

frozen artichoke hearts, thawed and chopped

canned reduced-sodium black beans or cannellini (white kidney) beans, rinsed and drained

Meat (pick one):

lower sodium less fat bacon, cooked and crumbled

shredded or chopped cooked pork or beef

shredded or chopped cooked chicken or turkey

chopped Canadian-style bacon or low-sodium lean ham

sliced or chopped cooked chicken or turkey sausage

Cheese (pick one):

white or yellow cheddar

provolone

mozzarella

crumbled feta or goat cheese (chevre)

Swiss or Jarlsberg

Monterrey Jack (with or without jalapeno peppers)

Gouda

Herb (pick one):

basil

chives

cilantro

oregano

parsley

rosemary

Toppings

red and/or yellow grape or cherry tomatoes, halved or quartered

salsa or pico de gallo

thinly sliced apple or pear

shredded fresh spinach or arugula

light sour cream or fat-free plain Greek yogurt

3 Favorites

leeks, chicken sausage, feta cheese, and rosemary; top with apple

onions, red and green sweet peppers, shredded beef, provolone, and oregano

mushrooms, bacon or Canadian bacon, yellow cheddar, and chives; top with tomatoes and arugula

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Breakfast Skillet)

  • Per serving:
  • 215 kcal ,
  • 11 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 169 mg chol. ,
  • 607 mg sodium ,
  • 13 g carb. ,
  • 3 g fiber ,
  • 1 g sugar ,
  • 18 g pro.
rate this recipe!
add review

Reviews (0)

2 Ratings

Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close