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It isn’t too often I eat this hearty Breakfast Skillet for breakfast. When I feel like Breakfast for Dinner this is usually what I’m craving. Well, this or Eggs Benedict. But this easy, satisfying Breakfast Skillet gives you the nutrients of simply prepared potatoes, spinach, garlic and peppers and is a lot leaner than rich and creamy Hollandaise Sauce. If you omit the Canadian Bacon, it also fits the bill if you are observing Lent.
Ingredients for Breakfast Skillet:
1 russet potato, cubed
1/3 cup chopped onion
1/4 cup chopped red bell pepper
5-6 quartered crimini mushrooms
2 pieces Canadian Bacon
1 handful spinach
1 garlic clove, minced
salt & pepper
Notes: Serves 2. Top with one or two eggs cooked to your preference. And hey, this is your Breakfast Skillet– choose the veggies you like!
Prepare the potatoes. Clean and peel the eyes from potato. Par boil to soften. I usually cover the cubed potatoes with water and microwave for a couple minutes. Drain water and add to a hot skillet with a small amount of olive oil. Saute until potatoes begin to turn golden brown.
Add onion and pepper. Saute a few minutes until softened.
Add mushrooms and Canadian Bacon. Combine and be mindful that the heat can cause the small Canadian Bacon pieces to “jump” from the hot skillet.
Add spinach and garlic. Combine and lower heat.
Prepare eggs and serve immediately. Enjoy!