Breakfast Skillet
Breakfast Skillet could be just the gluten free, dairy free, and whole 30 recipe you've been looking for. For $1.28 per serving, you get a breakfast that serves 4. One portion of this dish contains around 12g of protein, 8g of fat, and a total of 273 calories. This recipe from Real Food Real Deals requires sweet potatoes, salt, potatoes, and kale. This recipe is liked by 19 foodies and cooks. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns an excellent spoonacular score of 90%. If you like this recipe, take a look at these similar recipes: Breakfast Skillet, Kale Breakfast Skillet, and Southern Breakfast Skillet.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
1 Tbs. olive oil, butter, or bacon fat
Black pepper to taste
4 eggs
2 cups chopped kale, loosely packed
1 lb. medium leeks, thinly sliced (about 1½ cups)
½ lb. potatoes, chopped (about 2 cups)
1 tsp. salt (or more to taste)
½ tsp. smoked paprika
½ lb. sweet potatoes, chopped (about 2 cups)
Equipment:
frying pan
Cooking instruction summary:
In a very large covered skillet, saute the potatoes and sweet potatoes in the olive oil over medium-low heat for 20 to 30 minutes, until all the potatoes are tender. Stir the potatoes occasionally to keep them from sticking to the pan. Season with salt, pepper, and paprika.While the potatoes are cooking, add 2 tablespoons of water to a separate skillet. Place the leeks in the pan and steam them (covered) for about 5 minutes, until just tender. Add the kale and cook with the top on for another minute. Remove the top and cook for another 30 seconds to evaporate most of the water.Remove the leeks and kale from the pan. Fry the eggs one or two at a time in the same pan over medium heat. Over easy eggs take about a minute, or you can cook them longer for firm yolks. (Note: If your crowd has big appetites, you may want to make 2 eggs per person.)When the potatoes are done cooking, place the leeks, kale, and eggs on top of them in the skillet. Re-heat everything briefly if needed, and serve immediately while everything is warm.
Step by step:
1. In a very large covered skillet, saute the potatoes and sweet potatoes in the olive oil over medium-low heat for 20 to 30 minutes, until all the potatoes are tender. Stir the potatoes occasionally to keep them from sticking to the pan. Season with salt, pepper, and paprika.While the potatoes are cooking, add 2 tablespoons of water to a separate skillet.
2. Place the leeks in the pan and steam them (covered) for about 5 minutes, until just tender.
3. Add the kale and cook with the top on for another minute.
4. Remove the top and cook for another 30 seconds to evaporate most of the water.
5. Remove the leeks and kale from the pan. Fry the eggs one or two at a time in the same pan over medium heat. Over easy eggs take about a minute, or you can cook them longer for firm yolks. (Note: If your crowd has big appetites, you may want to make 2 eggs per person.)When the potatoes are done cooking, place the leeks, kale, and eggs on top of them in the skillet. Re-heat everything briefly if needed, and serve immediately while everything is warm.
Nutrition Information:
covered percent of daily need
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