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Grant's Breakfast Skillet

5 from 2 votes
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes

Ingredients
  

  • 25 oz. red potatoes
  • 6 slices turkey bacon
  • 3 eggs
  • ½ C liquid egg whites
  • ½ C shredded vegan cheese, nutritional yeast, or a combination of the two, divided*
  • 1 lb. lean sausage: turkey, venison
  • 1 TBSP oil: olive, avocado, almond, walnut
  • ½ tsp. sea salt
  • ¼ tsp. black pepper

Vegetables

  • 2 heaping handfuls of spinach
  • 2 medium tomatoes
  • 2 bell peppers
  • ¼ medium medium onion
  • 1 small handful of mushrooms

Optional Seasonings

  • Chives, garlic, oregano, parsley, garlic pepper
  • Olive or avocado oil spray

Instructions
 

  • Slice and dice the potatoes, vegetables, and turkey bacon, then set aside*
  • In a bowl, whisk together the eggs, egg whites, and half (¼ C) of the cheese or nutritional yeast, then set aside
  • In a deep, oven-safe, sprayed skillet, cook and season the meat and turkey bacon to your liking, then set aside
  • In the same skillet, heat the oil (spray the places where the oil doesn’t reach) over low-medium heat. Once the oil is heated, add the potatoes and half of the sea salt (¼ tsp.) to the skillet. Cover and let it cook for 15 minutes, stirring 2-3 times throughout. After 15 minutes, cook uncovered for 5 minutes, occasionally stirring (and spraying if needed) until the edges start to brown and the potatoes are soft and can be pierced with a fork*
  • Fold in the vegetables, rest of the salt, pepper, any additional seasonings, and extra spray if needed, then stir and cook for ~5 minutes until the vegetables are almost fully cooked
  • Once the vegetables are softened and nearly done, mix the cooked meat into the skillet*
  • Pour the egg mixture over the skillet and let the eggs cook through to your liking, ~10 minutes
  • Remove from heat and sprinkle the remaining cheese or nutritional yeast on top. At this point, the skillet is ready to be served or it can be broiled at 400°F for ~2-4 minutes until the top is browned and cheese is bubbly

Notes

  • *Vegetables: all sorts of vegetables are suitable here and the portions listed are more of a ballpark measure than anything, the exact amounts are left to your discretion
  • *Cheese or nutritional yeast: you can use more, less, or none at all – this too is dependent on your preferences
  • *1. The potatoes can be shredded, cubed, or finely diced – note the larger the cut, the longer they will take to cook
  • *4. Depending on the size of the potatoes, you may find that they need more time cooking covered, so if they aren’t softening after the initial 15 minutes, continue to cook in 5 minute increments until they’re soft, keeping a close eye on them so they don’t overcook or burn
  • *6. At this point of integrating the meat, I begin to stir more deliberately knowing that the eggs are being added next, which will in a sense “lock” the contents of the skillet in place. So while the meat is begin mixed in, I consciously try to evenly distribute the rest of the ingredients (by breaking up mounds of potatoes and spreading out clumps of vegetables) in order for a more proportionate dish where each bite has a little bit of everything.
  • Substitutes and swaps: sweet potatoes, Polish sausage, vegan sausage, seitan bacon
  • Other cooking methods: oven at 375F, grill, smoker
  • Store leftovers in the fridge for ~5-7 days, and serve warm in a bowl or on a plate (Grant likes to top it with BBQ, hot sauce, more nutritional yeast, or a dash of BBQ rub for added *spice*)
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