Italian Style Breakfast skillets are a hearty and delicious combination of red skinned potatoes, sunny side up eggs, onions, sweet mini peppers, baby Bella mushrooms, tomatoes, fresh spinach, and simply seasoned with Italian herbs, kosher salt, and freshly ground pepper all in one cast iron skillet.
Breakfast recipes shouldn’t be so difficult, first thing in the morning. It should be a simple task to make, easy to clean up and delicious to eat. This Italian Style Breakfast skillet fits the simple and easy part without skimping on ingredients.
It’s in my nature to be a big grouch ball in the morning if I wake up on the wrong side of the bed, look out it’s about to hit the fan. The last thing I want to do is be stuck in the kitchen slaving over a hot stove and cleaning a giant mess.
A few years ago, I jumped on the one skillet bandwagon happily with several recipes. It’s my way of boycotting heavy kitchen duty. This recipe has been one of my favorite way to exercise my right to more morning free time.
Ingredients needed to make Italian Style Breakfast Skillet
- 2 tablespoons of olive oil
- 5 medium red-skinned potatoes, sliced
- 1/2 teaspoon dried basil
- 1/4 teaspoon of Italian herb blend
- Kosher salt, to taste
- freshly ground pepper, to taste
- 1 medium onion, chopped
- 1/2 cup sliced baby Bella mushrooms
- 5 sweet mini peppers, sliced
- 10 grape tomatoes halved
- 1 /2 of a cup chopped fresh spinach
- 5-6 eggs
- Romano cheese, for serving
- 2 tablespoons olive oil
- 5 medium red-skinned potatoes sliced
- 1/2 teaspoon dried basil
- 1/4 teaspoon Italian herb blend
- Kosher salt to taste
- freshly ground pepper to taste
- 1 medium onion chopped
- 1/2 cup sliced baby Bella mushrooms
- 5 sweet mini peppers sliced
- 10 grape tomatoes halved
- 1 /2 cup chopped fresh spinach
- 5-6 eggs
- Romano cheese for serving
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Heat olive oil in a cast iron skillet over medium heat. Add red-skinned potatoes and season with dried basil, Italian herb blend, salt, and pepper to taste. Cover with a tight-fitting lid and cook until almost cooked through.
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Add chopped onion, sliced baby Bella mushrooms, sliced sweet mini peppers, halved grape tomatoes, and 1 cup of chopped fresh spinach to the cast iron skillet, turn the ingredients a few times to distribute.
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Carefully make 5-6 wells in potato mixture large enough to hold eggs, crack eggs and place in wells. Cover with a tight-fitting lid and cook till eggs are cooked through to your liking.
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Serve immediately. Sprinkle with Romano cheese if desired.
Reblogged this on Sarah's Attic Of Treasures and Our Neck Of The Woods and commented:
I love making breakfast skillets like this.
Anything easy makes me happy in the morning lol, thank you so much for the compliment and dropping by!!
Great recipe Heidy. I pinned this recipe. I would love to have this for dinner too!
You know it’s funny you say that because it’s actually a great dinner idea as well. Thanks for stopping by Cydnee.
This was a great recipe for my In Laws visit. They loved it. I thought it was great too.
I am so thrilled to hear they enjoyed the recipe. Thank you for sharing this with me.
This was excellent and so simple, clean up was a flash.
Don’t you just love a simple go-to recipe with almost no mess? Thanks for stopping by Jon