Why You’ll Love This Recipe
I love this recipe because it balances flavor, texture, and nutrition all in one skillet. The potatoes give me that crispy bite, the vegetables add freshness, and the eggs bring in protein to keep me full. I like that I can make it in under 30 minutes, and it’s versatile enough to adapt with whatever veggies or cheeses I have on hand.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 eggs
1 cup diced potatoes
1/2 cup bell peppers, diced
1/2 cup onion, diced
1/2 cup spinach
1/4 cup shredded cheese
1 tablespoon olive oil
Salt to taste
Pepper to taste
Directions
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I heat olive oil in a skillet over medium heat.
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I add the diced potatoes and cook until they turn golden brown.
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I stir in the bell peppers and onions, sautéing until they soften.
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I add spinach and cook until it wilts.
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I make two wells in the vegetable mixture and crack the eggs into them.
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I cover the skillet and cook until the eggs are set to my liking.
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I sprinkle shredded cheese on top and let it melt.
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I finish by seasoning with salt and pepper before serving.
Servings and Timing
This recipe makes 2 servings. It takes about 10 minutes to prep and 15 minutes to cook, for a total time of 25 minutes.
Variations
Sometimes I add breakfast sausage for extra protein. I also like swapping spinach with kale or mushrooms for a different flavor. For a spicier version, I toss in jalapeños or sprinkle some chili flakes. Using different cheeses like feta or pepper jack can completely change the taste as well.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. To reheat, I warm the skillet gently on the stovetop or use the microwave in short bursts. I avoid overcooking the eggs when reheating, as they can become rubbery.
FAQs
Can I use sweet potatoes instead of regular potatoes?
Yes, I often swap in sweet potatoes for a sweeter and more nutrient-rich twist.
Can I make this recipe vegan?
Yes, I leave out the eggs and cheese, then add tofu or plant-based cheese instead.
Do I need to pre-cook the potatoes?
No, I cook them directly in the skillet, but I dice them small so they cook faster.
Can I bake this skillet instead of cooking on the stove?
Yes, I transfer everything to an oven-safe pan and bake at 375°F until the eggs are set.
What’s the best type of cheese for this recipe?
I like cheddar for sharpness, mozzarella for meltiness, and feta for a tangy bite.
How do I keep the eggs runny?
I cover the skillet just until the whites are set, leaving the yolks soft and runny.
Can I meal prep this breakfast skillet?
Yes, I prep and cook the veggies in advance, then add fresh eggs when reheating.
Is this dish gluten-free?
Yes, all the ingredients are naturally gluten-free.
Can I add more vegetables?
Absolutely, I sometimes add zucchini, mushrooms, or tomatoes for extra flavor.
How do I make the potatoes crispier?
I cook them longer on medium heat without stirring too much so they can form a golden crust.
Conclusion
This breakfast skillet is one of my favorite quick meals because it’s hearty, flavorful, and packed with nutrients. I love how customizable it is, making it perfect for busy mornings or slow weekend brunches. With just a few simple ingredients, I can enjoy a satisfying breakfast that always feels comforting and complete.
