Spicy Veggie Breakfast Skillet

BRUNCH FOR 2, ANYONE?

This simple skillet was created in a moment of fridge clean out + mid-morning hunger. My husband and I love spending our weekend mornings having breakfast together, since it rarely happens during the week - and this was the perfect fix for us this last weekend!

Not only is this recipe a knock-out for a quick, but impressive looking, brunch dish - but it’s easy to double up, package up + eat all week long! Feeling like a little more than a smoothie for your morning meal? Try this out! It’s ready in 30 minutes, so adding it to your meal prep list for the week won’t keep you in the kitchen all day. Plus think of it this way - meal prepped breakfast? Extra snooze time in the A.M!

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Spicy Veggie Breakfast Skillet

Cook Time: 30 min
Servings: 2

INGREDIENTS

• 2 c potato hash browns, fresh or frozen

• 6 eggs, 3 whole + 3 whites

• 2 c kale, chopped

• 1 c cherry tomatoes, halved

• 1/4 c shredded monterey jack cheese

• 1/4 c green chilies, diced

• 1 tbsp. olive oil

• 1 tsp. garlic powder

INSTRUCTIONS

1. Preheat your oven to 375 deg F.

2. While oven is warming, heat a large skillet pan with olive oil over medium-high heat.

3. Add in the hash browns + garlic powder. Cook 5-7 minutes, or until starting to brown slightly.

4. Remove the skillet from the heat.

5. Scramble the eggs in a small bowl.

6. Pour scrambled eggs over the hash browns in the skillet.

7. Evenly distribute the green chili + cheese on top of the eggs.

8. Top with kale + halved tomatoes.

9. Bake in the oven for 20 minutes or until eggs are thoroughly cooked.

10. Cut into slices (like a pizza) or just in half + serve!

NUTRITION INFO (1 SERVING)

Calories: 297, Fat: 13g, Carbohydrates: 27g, Fiber: 5.6g, Sugar: 2.5g, Added Sugar: 0g, Protein: 22g

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xx,
mallory