I absolutely love a fresh and hearty breakfast. And this Egg and Vegetable Breakfast Skillet was delicious! There is nothing better than a ton of chopped veggies paired with some delicious brown eggs for breakfast.
This dish is low in carbs and high in protein which will leave you feeling full and satisfied all morning!
Even better, this dish is a one pan meal which can be made in under 30 minutes.
This Egg and Vegetable Breakfast Skillet is family friendly. My kiddos definitely preferred to eat mostly the egg, but my 3 year old does love mushrooms! I love that this dish has a little bit of everything and the flavors come together so well.
I found this recipe on SkinnyMS’s website.
This dish has some of my favorite ingredients:
Brussels Sprouts: High in fiber, nutrients and omega 3 fatty acids.
Mushrooms: Full of protein and fiber, B vitamins and antioxidants.
Eggs: High in protein, B vitamins and minerals.
Zucchini: High in Vitamin C, fiber and antioxidants.
Onions: High nutritional value and full of antioxidants.
Garlic: High in vitamin C, B vitamins and minerals.
4 Large eggs
4 Cups brussels sprouts, halved
2 Tablespoons olive oil
1 Pint baby bella mushrooms, halved/quartered
1 Clove garlic, minced
3 Tablespoons veggie stock/water
1/4 teaspoon salt
1/4 teaspoon black pepper
- In a saute pan over medium heat, add olive oil, onions and brussels sprouts, cook for 5 minutes.
- Add mushrooms, salt and pepper. Cook for 12 minutes, stir frequently. Add the minced garlic, cook for 30 seconds longer. Add the stock/water. Cook for 3 minutes or until the liquid has evaporated.
- Form 4 spaces between the vegetables. Add the eggs to each space. Reduce the heat to low and cook 5-8 minutes or until eggs are cooked.
Here is another low carb & high protein dish: Protein Panakes.