It’s taken me 43 years to fall in love with savory breakfasts but now I am here for it.
Over the past year I’ve found myself moving from sweet things in the morning such as oatmeal or even my favorite healthy pancakes to savory items such as eggs.
I’ll scramble them, fry them or place them in a gluten free tortilla and cover them in hot sauce. I adore them all.
I have noticed an interesting phenomenon since I’ve started switching to this more protein filled and savory breakfast. I crave less sugar in the afternoon and stay more satisfied through the morning.
I’m kind of loving it!
This Individual Breakfast Skillet creation came when we had a lot of leftover veggies and I wanted to increase the nutritional profile of my morning meal. It’s so simple yet delicious, satisfying and incredibly healthy.
You can substitute any vegetables you want! Load them up, fry a few eggs and treat yourself in the morning.
I definitely won’t give up the amazing recipes here such as the baked oatmeal, gluten free pancakes and zucchini muffins! Our entire family loves them and I love to make them.
For now I’ll also embrace eggs and this Individual Breakfast Skillet!
Individual Breakfast Skillet
Ingredients
- 1-2 eggs
- 1/2 cup roasted diced sweet potatoes
- 1/2 cup raw spinach
- 1/4 cup raw diced tomatoes
- salt and pepper to taste
Instructions
- Roast sweet potatoes in a 425 degree oven for 20 minutes (this can be done the day before)
- Heat a non-stick skillet over low to medium heat and fry your eggs to your desired doneness
- When the eggs are close to done place the sweet potatoes, spinach and tomatoes in the skillet. Place a lid on the skillet and turn off the heat. Leave it for one minute so the spinach can wilt.
- Add salt and pepper to taste and serve.
