Simple Breakfast Skillet

This is the perfect sunday morning, one-skillet dish for breakfast. I’ve used lots of veggies that I have on hand, and my favorite combo is broccoli, tomato and mushrooms. It’s easy to make and it is delicious. I highly encourage you to try it!!



White onion, chopped

Green onion, chopped

Green bell pepper, chopped

Broccoli, chopped

Tomato, chopped

Carrots, thinly sliced

Idaho potatoes, chopped

Salt, pepper, paprika, garlic powder


  1. In a frying pan, melt some butter and add potatoes (peeled and chopped) and season with salt, pepper, paprika, and garlic powder. Let it simmer on medium-low until soft. Then add chopped scallions, green pepper and white onion. Cook on a very low heat, until potatoes are soft in center. [Potatoes take a bit longer to cook]
  2. While the potatoes are cooking, in a separate frying pan, add butter and all the veggies. You can substitute/add any veggies your family likes. I usually have broccoli and carrots on hand. Add all the chopped veggies and same seasoning, and let it simmer until soft.
  3. Once veggies and potatoes are cooked through, add them together in the same skillet. Top with eggs and salt/pepper on each egg. I’ll make 4-5 for my family. Cover and let it cook to your liking. I like it a bit soft, so that the yolks are somewhat runny. Top with chopped cilantro and sliced avocado if you have it. Serve hot.
First get started on potatoes.
Cook the veggies in a separate skillet.
Cook them both side by side.
Top with eggs and salt/pepper.
Serve warm with toast and jam.
Breakfast is served.

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