Breakfast Skillet Recipe

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total: 25 mins

Ingredients

• 1/4 cup olive oil
• 5 cups (1 pound) frozen shredded hash browns (or 2 medium russet potatoes)
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 tablespoon cumin
• 1/4 teaspoon fennel seeds
• 1/2 teaspoon kosher salt
• 2 green onions, thinly sliced
• 1/4 cup shredded cheddar cheese, plus a sprinkle more
• 1 tablespoon butter
• 4 eggs
• For the garnish: Salsa, fresh cilantro (optional)

Instructions

1. Cook the hash browns: Heat the olive oil in a large oven-proof or cast iron skillet and add the hash browns, flipping occasionally until browned. At 6 minutes, add the chili powder, garlic powder, cumin, fennel seeds, and kosher salt. Cook another about 6 minutes until browned, continuing to flip so they don’t stick.
2. Add the cheese and eggs: Reduce the heat to low. Add the green onions (reserving a handful for the garnish) and cheese and mix it in. Make divots for the eggs (all the way down to the bare pan) and add 1/4 tablespoon butter into each well. Crack 1 egg into each well, and top each with a pinch of kosher salt. Add a sprinkle of additional shredded cheese on top.
3. Cook the eggs on the stovetop: Increase the heat to medium low and cook for 3 minutes on the stove. Meanwhile, preheat the broiler.
4. Finish in the broiler: Transfer the skillet to the broiler and cook for 3 to 4 minutes until the whites of the eggs are set.
5. Serve: Garnish with salsa, the reserved green onions, and fresh cilantro. Serve warm.

This delicious recipe and photos were created by ACoupleCooks.com, we simply shared it. Check them out for more great ideas!

Egg, Cheese & Hash Brown Sandwich Recipe

Prep/Cook: 10 mins – Total: 10 mins

Ingredients

• 2 frozen hash brown patties
• 1 slice Cheddar or American cheese
• 1 lettuce leaf
• 1 slice tomato
• 1 large egg, fried
• 2 teaspoons ketchup

Directions

• Cook hash brown patties according to package directions.
• Top 1 hash brown with cheese, lettuce, tomato and fried egg; drizzle with ketchup and top with the remaining hash brown.

This delicious recipe and photos were created by EatingWell.com, we simply shared it. Check them out for more great ideas!

Veggie Pecan Mini Frittatas Recipe

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total: 30 minutes

Ingredients

• 1/2 cup roughly chopped pecans
• 1/3 cup thinly sliced green onions
• 1/3 cup diced jarred roasted red peppers
• 8 large eggs
• 1/4 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 1/3 cup shredded Parmesan cheese (or shredded cheese of any type)
• Butter, for greasing

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Grease a 12-cup muffin tin generously with butter.
3. Roughly chop the pecans. Thinly slice the green onions. Dice the roasted red peppers.
4. In a medium bowl, whisk together the eggs, milk, garlic powder, smoked paprika, kosher salt, and a few grinds of black pepper. Divide the mixture evenly into the muffin cups (fill them about halfway). Sprinkle the shredded Parmesan cheese evenly into each cup. Then top with the green onions, then the red peppers. Finish by adding the pecans, divided evenly between the cups.
5. Bake for 20 to 25 minutes until golden brown and puffed. (When you remove them from the oven, they’ll immediately start to deflate and will continue deflating as they cool.) Allow to cool for 5 minutes in the tin, then remove. Eat immediately, refrigerate up to 4 days, or freeze up to 3 months. They work great as an on-the-go breakfast or lunch, and are good at room temperature or cold (don’t need to be reheated).

This delicious recipe and photos were created by ACoupleCooks.com, we simply shared it. Check them out for more great ideas!

English Muffin Pizza Recipe

Prep/Cooking: 10 mins – Total: 10 mins

Ingredients

• 1 whole-wheat English muffin, split and toasted 
• 1 medium tomato, sliced 
• 1 tablespoon sliced green olives 
• 2 tablespoons shredded mozzarella cheese 
• ⅛ teaspoon dried oregano 

Directions

• Preheat broiler to high.
• Top each English muffin half with half with half of the tomato slices, olives, cheese and oregano. Broil until the cheese is melted, about 2 minutes.

This delicious recipe and photos were created by EatingWell.com, we simply shared it. Check them out for more great ideas!

Vegetarian Breakfast Tacos Recipe

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total: 20 mins

Ingredients

• 3 cups frozen diced hash brown potatoes (12 ounces)
• 1/4 cup olive oil
• Kosher salt and fresh ground black pepper
• 2 tablespoons butter, divided
• 6 eggs (or substitute Tofu Scramble for vegan)
• 1/2 cup cheddar cheese, plus more for topping
• 8 small tortillas (flour for authentic, corn for gluten-free)
• Fresh cilantro, torn
• Salsa
• Hot sauce (optional)
• Pickled red onions (optional)
• Jalapeno slices or pickled jalapeños (optional)

Instructions

1. Cook the potatoes: Cook the diced hash brown potatoes from frozen, according to the package instructions. Or heat 1/4 cup olive oil in a skillet and add the potatoes, cooking 12 to 15 minutes and stirring occasionally until browned. In the last minute or so, add 1 tablespoon butter. Season with about 1/4 teaspoon salt and fresh ground black pepper.
2. Scramble the eggs: In a medium bowl, crack the eggs and whisk them together until well-beaten. Stir in 1/4 teaspoon kosher salt and plenty of fresh ground pepper. In a skillet, heat the butter over medium heat. Tilt the pan to ensure the entire pan is coated in the melted butter. Pour in the eggs. Keep the heat on medium. When the eggs just start to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Scrape occasionally until the eggs form soft folds, about 1 to 2 minutes total. Add the cheese and remove them from the heat just before they are fully hardened.
3. Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.
4. Assemble the tacos: Place the potatoes and scrambled eggs into the warmed tortillas. Top with pickled onions, fresh cilantro, salsa, hot sauce, pickled onions, and jalapeno slices. Serve immediately.

This delicious recipe and photos were created by ACoupleCooks.com, we simply shared it! Check them out for more great ideas!

Vegan Peanut Butter Chocolate Chip Breakfast Bar Recipe

Total Time: 35 mins

Ingredients

• ¾ cup gluten free rolled oats
• ¼ cup gluten free oat flour
• 1/3 cup unsweetened coconut flakes
• ½ teaspoon ground cinnamon
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 15 mins)
• 2 tablespoons melted coconut oil
• ¼ cup + 2 tablespoons natural, unsalted peanut butter*
• ¼ cup coconut sugar
• ½ teaspoon pure vanilla extract
• 1/3 cup vegan chocolate chips
• 1/3 cup walnuts, chopped (or add-ins of your choice)

Directions

1. Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
2. In a large bowl, whisk together all of the dry ingredients: oats, flour, coconut, cinnamon, baking powder, baking soda and salt.
3. In a medium bowl, whisk together all of the wet ingredients: flax eggs, coconut oil, peanut butter, coconut sugar and vanilla. Whisk until smooth.
4. Pour the wet mixture over the dry mixture. Use a rubber spatula or wooden spoon to fold the ingredients together until well combined. Fold in chocolate chips and walnuts.
5. Pour dough into the prepared baking pan. Using a rubber spatula, spread into an even and tightly packed layer.
6. Bake for 20-30 minutes. Mine took 25 minutes. You’ll know it’s done when the top is a rich golden brown.
7. Place on a cooling rack for 1 hour, or until completely cool. Lift breakfast bars out of the baking pan. Slice into 16 bars. Enjoy! Storing notes below.

This delicious recipe and photos were created by BeamingBaker.com, we simply shared it! Please check them out as they have so many great ideas!

Vegetable Skillet Hash Recipe

PREP: 10 mins – Cook: 20 mins – Total: 30 mins

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 yellow onion, diced
• 1 cup diced Yukon gold potato
• 1 teaspoon dried all purpose seasoning blend
• sea salt (I am loving truffle salt here!)
• 1 cup diced red or yellow bell pepper
• 1 zucchini, diced
• 1 ear corn, kernels sliced off
• 1 cup halved cherry tomatoes
• 1/4 cup chopped fresh parsley
• free range eggs (as many as you’d like or none at all!)
• 1 tablespoon white vinegar
• 1-2 avocados, for serving
• sriracha or favorite hot sauce, for serving (optional)

Directions

1. Heat olive oil in a large skillet over medium low heat. Add onion and potato, and lightly season with a pinch of salt. Cook until golden and lightly browned, stirring occasionally, about 5 minutes.
2. Add the bell pepper, zucchini, corn, and tomatoes, and continue to cook until tender. Feel free to toss in any other veggie you have around and would like to use up! Season to taste with salt and pepper, and more seasoning blend. Sprinkle with parsley.
3. To poach the eggs, bring 1-2 inches of water to a simmer in a large saucepan. Add the vinegar. Crack 1 egg into a small bowl and then slowly pour it into the pot of simmering water. Repeat with any remaining eggs, one at a time. Cook at a low simmer until cooked to desired doneness, about 5 minutes.
4. Serve the hash warm with eggs, avocado, and sriracha.

This delicious recipe and photos were created by YummyMummyKitchen.com, we simply shared it! Please check them out as they have so many great ideas!

Courgette Frittata Recipe

Ingredients

• olive oil 3 tbsp
• courgette 1, sliced
• garlic 2 cloves, thinly sliced
• dried chilli flakes a large pinch
• eggs 4, beaten
• goat’s cheese 100g
• spring onion 1, thinly sliced
• leafy green salad to serve

Directions

1. Preheat the grill. Heat the olive oil in a 20cm ovenproof frying pan and add the sliced courgette. Fry for 4-5 minutes over a high heat or until browned. Add the garlic and dried chilli flakes, and cook for 1 minute.
2. Lower the heat to medium. Tip in the eggs, and season generously. Cook until set around the edges.
3. Dot the top with the goat’s cheese and slide under the hot grill. Cook until browned on top then scatter with the spring onions and serve with a leafy green salad.

This recipe and photos were created by OliveMagazine.com, we just shared it! Please check them out for more great ideas!

Avocado Toast & Fried Egg

Prep: 5 mins Cook: 10 mins Total: 15 mins

• 

• 

Ingredients

• 1 avocado
• 1 tablespoon lemon juice (or lime juice)
• pinch salt
• 4 eggs
• 4 slices toast (gluten-free for gluten-free)
• salt and pepper to taste

Directions

• Mash the avocado, lemon juice and salt.
• Fry the eggs in a pan over medium heat.
• Spread the mashed avocado mixture on the toast, top with the fried eggs, season with salt and pepper and enjoy!

• 

• 

This recipe and photos were created by ClosetCooking.com. We just shared it! They have lots of great ideas, so check them out further!

Carb Buster Breakfast

• Yields: 1 serving
• Prep Time: 0 hours 5 mins
• Cook Time: 0 hours 10 mins
• Total Time: 0 hours 15 mins

Ingredients

• 1 tbsp. Butter Or Olive Oil
• 1/2 c. Diced Zucchini
• 1/2 c. Diced Yellow Squash
• 1/2 whole Medium Onion, Cut Into Chunks
• Salt And Pepper
• 1 whole Tomato, Sliced Thick
• 2 whole Eggs
• 1 tsp. Vinegar
• 1 slice Cheese (Monterey Jack, Cheddar, Swiss, Etc)

Directions

• Melt the butter in a medium skillet over medium high heat.
• Add the onions and cook until 2 to 3 minutes, or until starting to soften.
• Add the zucchini and squash, sprinkle with salt and pepper, and stir to cook for 3 to 4 minute.
• Remove from the heat and set aside.

• Grill the tomato slices on a grill pan or simply sear them in a hot skillet.
• Remove and set aside.

• 

• 

• 

• 

• Bring a medium saucepan of water to a gentle boil. Add the vinegar.
• Use a wooden spoon to carefully stir the water into a circular “whirlpool.” Crack one egg into the water and allow it to swirl around in the water until the egg begins to set. Let it stay in the water for 1 minute, then remove it with a slotted spoon and set it on a plate. Repeat with the other egg. If eggs need to be cooked longer, just add them back to the water for 30 seconds at a time.

• 

• 

• Spoon the vegetables on a plate or in a bowl and set the eggs on top.
• Lay the tomato slices on the side. Place the cheese slice on the side so that it starts to soften from the heat.
• Sprinkle eggs with salt and pepper and serve!

• 

• 

This condensed recipe was first found on ThePioneerWoman.com. Thank you for sharing with us!