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A quick and delicious cast iron breakfast skillet featuring eggs, potatoes and veggies! Add in some cheese and watch everyone devour this comfort food healthy breakfast. Ready in under 30 minutes!
This recipe originally published June 2018 now updated with step by step instructions, pro tips and FAQs.
This healthy breakfast skillet is a great choice for breakfast, brunch or really anytime you want a delicious and healthy meal. It has all the ingredients you need for a satisfying one dish meal including crispy potatoes, veggies, cheese and eggs. The extra veggies add fiber which help to control blood sugar levels.
Jump to:
- Why this recipe works:
- The main ingredients:
- How to make breakfast skillet:
- Expert tips:
- Frequently asked questions:
- Recipe
- Comments
Why this recipe works:
- Uses convenient frozen hash browns to form just enough of a base of satisfying potatoes without overdoing the carbs.
- Uses whatever veggies you have in your refrigerator. No need to shop for special ingredients. The veggies add fiber to the recipe- studies show fiber can help slow the rate your body absorbs carbs and can help regulate glucose levels.
The main ingredients:
- Shredded potatoes- use frozen potatoes which will cook down form a base for the veggies and eggs.
- Chopped veggies- use your favorites including mushrooms, peppers, onions, tomatoes, etc. Other ideas include jalapeños, spinach, thin sliced squash/zucchini,etc.
- Eggs- these will be added on top
- Cheese- once again, use what you have on hand.
How to make breakfast skillet:
- Start by browning shredded potatoes. Be sure to salt and pepper the potatoes as desired.
- Chop your veggies.
- Saute the veggies in olive oil to soften them. This takes 5-6 minutes depending on the type and thickness of the veggies you choose.
- Drop an egg or two on top then sprinkle on the cheese. Cover the skillet so the eggs will cook.
Expert tips:
- Use a nonstick skillet to keep shredded potatoes from sticking to pan.
- Prep the veggies the night before for an even quicker meal.
- Saute veggies long enough to allow them to release steam and brown slightly.
- Sprinkle diced ham, sausage or bacon on top if desired.
- Cover skillet to help eggs set.
Frequently asked questions:
How do you make skillet breakfast from scratch?
Follow the instructions above to make this one dish breakfast from scratch.
What is a good breakfast to make?
This recipe is really a one pot meal and you get all your food groups in each delicious bite! Featuring potatoes, veggies, meat (optional), eggs and cheese.
How many carbs in this recipe?
This recipes contains 33gm carb with 4gm fiber. Most of the carbs are from the potatoes. This recipe uses the minimum amount of shredded potatoes to give the recipe flavor.
Hope you enjoy this Breakfast Skillet recipe! Be sure to check out these other low carb favorites.
- 10 Best Diabetes Breakfast Ideas
- 100 Calorie Breakfast Casserole Muffins
- 26 More Low Carb Diabetes Meals
Did you make this recipe? Please leave your star rating and comment below!
Recipe
Cast Iron Breakfast Skillet
Healthy breakfast skillet featuring hash browns and your favorite veggies. Prep ingredients the night before for a fast and simple breakfast.
4.75 from 4 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 9 minutes minutes
Cook Time: 21 minutes minutes
Total Time: 30 minutes minutes
Servings: 4
Calories: 389kcal
Author: Easyhealth Living
Ingredients
- 2 tablespoon olive oil
- 2 cup shredded hash browns, frozen*
- 1 teaspoon olive oil
- 3 cups diced veggies (peppers, onions, mushrooms, etc.)
- 2 eggs
- ½ cup sharp cheese, shredded
Instructions
Heat 2 tablespoon olive oil in a heavy skillet then add 2 cups shredded hash browns. Spread hash browns out in skillet and sprinkle with salt and pepper. Cook over medium to medium low heat until brown on bottom about 7 minutes. Flip hash browns over sprinkle with salt and pepper then cook on low 7 more minutes.
Meanwhile, heat 1 teaspoon olive oil in a nonstick skillet then add diced veggies and saute over medium heat 5 minutes until softened.
Layer sautéed veggies on top of hash browns. Make 2 small holes in mixture then gently drop eggs in. Lightly sprinkle with salt and pepper and cheese.
Cover pan and cook over low until eggs are set- about 7 minutes.
*Note: Nutritionals calculated using 1 cup potatoes as they will cook down from 2 cups to final measure of 1 cup.
Notes
Expert Tips:
- Use a nonstick skillet to keep shredded potatoes from sticking to pan.
- Prep the veggies the night before for an even quicker meal.
- Saute veggies long enough to allow them to release steam and brown slightly.
- Sprinkle diced ham, sausage or bacon on top if desired.
- Cover skillet to help eggs set.
Nutrition Facts
Cast Iron Breakfast Skillet
Amount per Serving
Calories
389
Calories from Fat 225
% Daily Value*
Fat
25
g
38
%
Saturated Fat
6
g
30
%
Cholesterol
97
mg
32
%
16
%
Potassium
689
mg
20
%
Carbohydrates
33
g
11
%
Fiber
4
g
16
%
Sugar
4
g
4
%
Protein
10
g
20
%
Vitamin A
674
IU
13
%
Vitamin C
100
mg
121
%
Calcium
136
mg
14
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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