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Friday, November 22, 2013

Sunny Breakfast Skillet

Today you get a double post!! It was Kid’s Choice night at dinner and my son, of course, picked “breakfast”! He requested eggs and strawberry waffles (waffle recipe will come later!). I decided to throw together this little dish and it is amazing. The potato pepper mix gives the eggs a nice bed to lay on with a little gravy in the middle. I always post breakfast recipes in the mornings but if you don’t know what you’ll need it is kind of hard to make it. Therefore, I decided to post this tonight so you can prepare to make it in the morning! This makes about 4 servings.

Hashbrown mix
2 medium sized potatoes, diced
1 medium bell pepper, diced
½ cup onion, diced
4 slices turkey bacon, diced
1 cup raw kale
1 tsp sea salt
½ tsp black pepper
1 Tbsp olive oil
1 tsp butter or olive oil
1 Tbsp GF flour (or starch)
1 tsp black pepper
½ tsp sea salt
½ tsp garlic salt
½ tsp parsley
1 cup almond milk
4 eggs
  • In a large skillet, sauté hashbrown mixture for about 15 minutes or until potatoes are cooked and slightly crisp.
  • In a small sauce pan, melt butter for gravy and add in flour, parsley, salt and pepper until you get a thick paste. Slowly add in milk and bring to boiling, stirring constantly until the gravy starts to thicken. Add more milk if necessary.
  • Move the hashrown mixture to one side of the skillet, crack eggs into skillet and cook on each side until you reach your desired egg (over easy, over medium, etc.)
  • Spoon hashbrown mixture onto serving plate, drizzle ¼ of the gravy mixture and top with a cooked egg.

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