BREAKFAST SKILLET

 
 
 
Plant-based breakfast skillet, healthy vegan brunch food. 
 
 

WHY THIS MADE THE CUT


Skillets are a classic American breakfast and super easy to make plant-based. Hearty, filling, nutritious, and it can all be done in one pan. As always, we recommend making extra as it can last for a couple days in the fridge and tastes great reheated. Hearty, filling, nutritious, and it can all be done in one pan. As always, we recommend making extra as it can last for a couple days in the fridge and tastes great reheated. 

 

INGREDIENTS


Core Ingredients:

  • Sweet potatoes (russet potatoes work, too)
  • Onions
  • Peppers
  • Spinach
  • Herbs

Optional Ingredients:

  • Mushrooms
  • Beans
  • Tomatoes
  • Sun-dried tomotoes
  • Avocado
  • Mock meat crumbles
  • Tofu
  • Non-Dairy Cheese
  • Garlic
  • Hot Sauce
 

DIRECTIONS


  1. Cook Potatoes - Chop potatoes into small cubes and add to hot skillet with your oil of choice.
  2. Cook veggies - Once potatoes begin to soften add the veggies. Fold in the spinach last as it doesn't take long to cook.
  3. Add any optional ingredients and season.  
 

PLANT60 APPROVED RECIPES


Looking for more breakfast skillet ideas? We love this recipe from Heather Christo.

 
 

Here's a link to the recipe page on Heather's website if videos aren't your thing.