This hearty gluten free breakfast skillet dish is delicious and versatile. It is great for breakfast or brunch and you can keep it simple or make it fancy if you want!
Breakfast or Brunch is probably my favorite meal of the day, especially if you can get something nutritious and simply delicious! This dish has become one of my favorites to cook at retreats or family gatherings, because I can accommodate gluten free, vegan and other dietary needs pretty simply.
If you make a big batch, you’ll also have amazing leftovers for breakfast or another meal when you’re time starved.
What You’ll Need:
- potatoes
- bell peppers
- onion
- garlic
- spinach
- avocado oil
- sausages
- eggs or tofu (optional)
- paprika, salt and pepper
Making the Recipe:
You’ll start by preheating your oven to 375 degrees Fahrenheit. Then, line a rimmed baking sheet with parchment.
While the oven warms, dice the potatoes and coat them with oil and a little salt and pepper. Cook for 20 minutes.
While the potatoes cook, dice the bell peppers and onion and place them in a small bowl. Mince the garlic and rough chop the spinach. Finally, slice the sausages and set them aside.
Now you’re ready to cook! Place the sausages in a skillet over medium heat and cook them just until they are warmed through and lightly browned. These are larger chicken sausages with apple, but you can use breakfast sausage or vegan sausages if you prefer. Once they are cooked, transfer them to a bowl.
Next, add a little oil to the skillet and sauté the bell peppers and onions until just tender. Then, add the garlic for about another minute. Season the mixture with paprika, salt and pepper. Be sure to taste the mixture and adjust the seasoning to your liking.
Return the sausages to the pan, add the roasted potatoes and stir well. Cook the mixture for a few minutes until everything is warmed and then add the spinach. Stir everything again until the spinach wilts.
Let the skillet mixture rest while you make eggs or tofu scramble (optional).
Add some of the veggie skillet mixture to each individual plate or bowl and top with egg/tofu. I recommend serving the dish with some optional toppings that people can add to their dishes if they like (sour cream/crème fraiche, cheese, salsa, avocado, cilantro, etc.).
Enjoy!
Breakfast Skillet with Veggies
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Category: breakfast
- Method: stove top and oven
- Diet: Gluten Free
Description
This hearty gluten free breakfast skillet dish is delicious and versatile. It is great for breakfast or brunch and you can keep it simple or make it fancy if you want!
Ingredients
- For the Skillet:
- 4 medium potatoes (gold, russet or sweet)
- 1–2 Tbsp. avocado oil
- 2 bell peppers, cubed
- 1 onion, diced
- 1 clove garlic, minced
- 4 cups spinach, chopped
- 4 large chicken sausages (or 8 breakfast sausage links)
- 4 eggs, fried or 6 eggs scrambled (optional)
- 1 tsp. paprika
- Salt and ground black pepper, to taste
For the Optional Toppings:
- shredded cheese
- sour cream or Crème Fraiche
- avocado, cubed
- salsa
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Line a rimmed baking sheet with parchment.
- Wash the potatoes and cut them into small cubes. Coat with oil and season with salt and pepper. Place the potatoes on the baking sheet and roast for 20 minutes, just until tender.
- While the potatoes roast, dice the peppers & onion, chop the spinach & mince the garlic.
- Slice the chicken sausages into bite sized pieces and sauté them in a medium-high skillet just until warmed and slightly browned. Transfer the cooked sausage to a bowl or plate.
- Add 1 Tbsp. of oil to the same skillet and sauté the peppers and onion, until tender. Add the spices and the minced garlic and cook the mixture another minute.
- Add the cooked potatoes and chicken sausage to the pan with the vegetables and continue cooking until everything is warmed through. Lower the heat on the burner to keep the mixture warm, while you cook the eggs (if using).
- If adding eggs to this dish, cook them in a separate pan. You can make them fried or scrambled.
- Add the spinach to the skillet mixture and let it wilt.
Notes
- To make this dish dairy free and vegan, omit the sour cream and cheese or use dairy free/vegan options and top with scrambled tofu instead of eggs.
- Use dairy free/vegan cheese and sour cream if needed.