Egg Breakfast Skillet

Does anyone else just feel really uninspired by breakfast? I find that I seriously run out of easy ideas to make for a quick, breakfast that is healthy and filling enough to get me through my morning until lunch. This egg breakfast skillet is a great way to switch up your boring breakfast and it won’t take much more time to put together than frying up plain eggs or toasting a bagel.

Why you’ll love this breakfast skillet:

• Quick: This recipe is not meant for you to spend hours in the kitchen for breakfast, it’s easy and will only take 15-minutes
• Flavorful: This breakfast skillet is full of flavor with the veggies, fresh dill, and pickled onions
• Healthy: This recipe is healthy and will give you a great head start for your day

Ingredient Notes:

Pickled Onions: I LOVE making pickled onions and having them in a jar in the fridge to throw into salads, on sandwiches, or in tasty breakfasts like this. They’re really easy to make. You can find my 5-minute recipe here.

Grains: This skillet has a great base of grains that help make it filling. The best part is you can use whatever you have on hand like quinoa, or rice. You can even make this breakfast skillet with leftover grains you have in your fridge.

How to make a breakfast skillet:

1. Heat a medium-frying pan to medium-high heat. Add a drizzle of olive oil or spray to coat the pan well.
2. Crack the eggs into the pan and sprinkle on the diced tomatoes, diced green pepper and add a pinch of salt and pepper. Turn to medium-low and cook about 3-4 minutes.
3. Sprinkle over the crumbled feta and chili crunch oil, cook for a few more minutes or until the eggs are cooked through to your desired doneness. Remove from the heat once done.
4. To a plate or low bowl scoop in cooked grains, slide the eggs from the pan onto the rice. Sprinkle with fresh dill and pickled red onions and enjoy!

Expert Tips & FAQ:

Want to mix and match the ingredients to suit your tastes? Here’s a few suggestions:

• Instead of diced green pepper, try red pepper or just use more diced tomatoes.
• If you don’t have fresh dill you could try fresh parsley.
• If you can’t find chili crunch oil, you could try a few hot peppers chopped up with a bit of their oil.

How to make quick pickled onions: You can try our Quick Pickled Onions with this recipe and then keep the rest in the fridge to add to more delicious recipes during the week!

How to meal prep brown rice: Our pro tip for meal-prepping brown rice – add the brown rice, butter, salt, and boiling water to a 9×9 or 10×15 inch pan. Stir and cover with foil. Bake for 1 hour at 375F, fluff, and cool before adding to a container to store in the fridge:

• 1 ½ cups medium or long-grain brown rice
• 1 tbsp butter
• 1 tsp salt
• 2 ½ cups boiling water

Other breakfast recipes you’ll love:

• Vegetarian Breakfast Pizza
• Savory Steel Cut Oats
• Vegan Breakfast Casserole
• Low GI Breakfast Under 5-Minutes

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Egg Breakfast Skillet

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This easy breakfast skillet recipe will only take you 15-minutes to make and is a healthy way to start your day.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Breakfast

Cuisine American

Servings 1

Calories 446 kcal

Ingredients

  

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• olive oil
• 3 eggs
• 3/4 cup cooked grain of choice (brown rice, quinoa etc)
• 2-3 tbsp diced tomato
• 2-3 tbsp diced green pepper
• pinch salt and pepper
• 2-3 tbsp crumbled feta cheese
• 1 tbsp chili crunch / crisp oil
• 1 tbsp fresh dill
• 1-2 tbsp pickled onions

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Instructions

 

• Heat a medium-frying pan to medium-high heat. Add a drizzle of olive oil or spray to coat the pan well.
• Crack the eggs into the pan and sprinkle on the diced tomatoes, diced green pepper and add a pinch of salt and pepper. Turn to medium-low and cook about 3-4 minutes.
• Sprinkle over the crumbled feta and chili crunch oil, cook for a few more minutes or until the eggs are cooked through to your desired doneness. Remove from the heat once done.
• To a plate or low bowl scoop in cooked grains, slide the eggs from the pan onto the rice. Sprinkle with fresh dill and pickled red onions and enjoy!

Video

Notes

Want to mix and match the ingredients to suit your tastes? Here’s a few suggestions:

• Instead of diced green pepper, try red pepper or just use more diced tomatoes.
• If you don’t have fresh dill you could try fresh parsley.
• If you can’t find chili crunch oil, you could try a few hot peppers chopped up with a bit of their oil.

You can try our Quick Pickled Onions with this recipe and then keep the rest in the fridge to add to more delicious recipes during the week!

Our pro tip for meal-prepping brown rice – add the brown rice, butter, salt and boiling water to a 9×9 or 10×15 inch pan. Stir and cover with foil. Bake for 1 hour at 375F, fluff and cool before adding to a container to store in the fridge:

• 1 ½ cups medium or long grain brown rice
• 1 tbsp butter
• 1 tsp salt
• 2 ½ cups boiling water

Nutrition

Calories: 446kcal | Carbohydrates: 40.4g | Protein: 25.9g | Fat: 19.7g | Saturated Fat: 7.8g | Polyunsaturated Fat: 3.4g | Monounsaturated Fat: 6.8g | Trans Fat: 0.1g | Cholesterol: 574.7mg | Sodium: 3084.5mg | Fiber: 3.7g | Sugar: 5.7g

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