Quick gluten free breakfast options are hard to find, but this easy veggie and egg breakfast skillet is my favorite. Here is how I make it!
Minimal gluten-free breakfast options
Breakfast in America in particular is mainly bread products, or sugary cereals. When starting out on my whole food cooking journey, trying to find breakfast options that didn’t have gluten, or are loaded with sugar was challenging.
I remember talking to my cousin who also had to change her diet, and we both agreed breakfast was a hard one to change!
Not only that but we have gotten so used to a “fast” breakfast concept, thinking about actually cooking one is hard to adjust to.
However, eggs and veggies are a fabulous breakfast. The trick is finding an enjoyable way to cook them!
Easy Egg and Veggie Breakfast Skillet
Eggs are loaded with protein, and good fats. Veggies have great fiber, minerals and vitamins to start the day off right.
If you are on a sugar detox journey, or you are on a new whole eating journey, you will know a good protein, fat, and fiber breakfast is immensely beneficial.
However, I know I was completely opposed to eating an egg (no matter how it was cooked) and munching on a carrot as my breakfast experience. Really?!
I have found the trick is to cook them all together! And of course, with lots of butter or coconut oil, and seasoning!
What is in an egg and veggie breakfast skillet?
The great thing about egg and veggie skillets if that you get to decide what you are going to use to make them!
Here are some veggies I have used:
Really the world of veggies is wide open to you. Like I say with most of my recipes: Use what you have on hand! The best meal is the one you can afford and help you waste less food.
Shop this post!
As an Amazon Associate I make a small commission on qualifying purchases at no additional cost to you.
Kitchen tools you will need to make this breakfast skillet:
Recipe for Easy Egg and Veggie Breakfast Skillet
As mentioned above, I have made this many different ways. But I will share with you what is in the breakfast skillet I have made for the picture of this post.
3 small potatoes (1 sweet and two red potatoes) chopped
1/2 onion chopped
1 red bell pepper chopped
1/2 bunch of kale
2 tbsp coconut oil
First melt two tablespoons of coconut oil in the skillet on medium heat.
While the skillet is heating, chop up the vegetables. Starting with the onion.
Once the onion is chopped, throw it into the skillet and toss with the oil.
Chop up the potatoes, adding them to the skillet when done. Then repeat the same steps with the bell pepper.
Let the onions, potatoes, and bell pepper cook until slightly tender. About 5 minutes.
Add in chopped or torn kale. Toss with the rest of the veggies and let cook for just a minute.
Crack the 4 eggs on top of the veggies. See pictures below. Add a lid to the top and cook for about 5-7 minutes.
Covering the skillet is key here. It will allow the eggs to cook by steaming them. If you are cooking in a cast iron skillet and don’t have a lid, you can throw it in the oven at 350 degrees for about 10 minutes to cook the eggs fully.
When done, sprinkle with salt and pepper, or herb salt if you have it.
Variations of the Egg and Veggie Breakfast Skillet
If you want a little more protein in your breakfast skillet you can add meat to your skillet.
Just ground up breakfast sausage or ground beef in a separate pan and add to the veggies after they have cooked for a few minutes, but before you add the eggs.
I have also used leftover meats from the meal before like steak, rotisserie chicken or pork roast.
Don’t be afraid to season well.
In my experience in cooking whole foods, don’t be afraid to season things well. Salt, garlic, black pepper, and herbs are all great things to make a healthy meal taste divine!
Our pallets have gotten used to so many processed foods that when we have whole foods they taste bland. Thank the Lord for salt. Literally. Salt brings so much dimension and draws our flavors we normally wouldn’t have tasted in raw, uncooked vegetables.
Spice it up
Another way to make this meal even tastier is to serve it with some homemade salsa, guacamole or Sriracha, or chipotle aioli. Those are our favorite condiments in our house, and it makes this meal even better than it already is!
Printable recipe card for you
Easy Egg and Veggie Breakfast Skillet
- 1 skillet Cast Iron is best
- 1 chopping board
- 1 knife
- 1 wooden spatula
- 4 eggs
- 3 small potatoes 1 sweet and two red potatoes chopped
- 1/2 onion chopped
- 1 red bell pepper chopped
- 1/2 bunch of kale
- 2 tbsp coconut oil
- Herb sea salt
- First melt two tablespoons of coconut oil in the skillet on medium heat.
- While the skillet is heating, chop up the vegetables. Starting with the onion.
- Once the onion is chopped, throw it in the skillet and toss with the oil.
- Then chop up the potatoes, adding them to the skillet when done. Then repeat the same steps with the bell pepper.
- Let the onions, potatoes and bell pepper cook until slightly tender. About 5 minutes.
- Add in chopped or torn kale. Toss with the rest of the veggies and let cook for just a minute.
- Crack the 4 eggs on to of the veggies. See pictures below. Then add a lid to the top and cook for about 5-7 minutes.
- Covering the skillet is key here. It will allow the eggs to cook by steaming them. If are cooking in a cast iron skillet and don’t have a lid, you can throw this in the oven at 350 for about 10 minutes to cook the eggs fully.
- When done, sprinkle with salt and pepper, or herb salt if you have it.