Breakfast Foods · eggs

Egg Skillet with Potatoes + Veggies

How come I don’t make skillet meals often? I need to change that around because this was so good! I came home from soulcycle & I was craving a savory skillet. So I made it happen.

I roasted the potatoes the night before so I just needed to heat it up in the morning. This skillets got all the flavors. Also, it’s got healthy fats, protein & carbs to fuel my body properly!!

Here to more skillet meals in 2018!!

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Egg Skillet with Potatoes + Veggies

Sautéed veggies and roasted potatoes in a cast-iron skillet. 2 cracked eggs on top and then finished in the oven for a perfect savory meal.

Course Breakfast
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 1 skillet
Author Winnie Liong


  • 1 medium russet potato
  • 1/2 tsp paprika
  • salt and pepper to taste
  • 1 tbsp avocado oil
  • 1/2 cup mushrooms
  • 1/2 cup bell peppers - chopped
  • 1/2 cup shredded carrots
  • 1/2 tsp garlic powder
  • 2 pasture-raised eggs

Toppings: parsley, avocado, red pepper flakes, black pepper, ketchup


  1. Preheat oven to 400 F.

  2. Cut potato into quarter pieces. Toss with olive oil, paprika, salt and pepper.

  3. Bake for 30 minutes until golden brown & crispy. Toss in between.

  4. Turn oven down to 350 F.

  5. Heat up a 8-inch cast iron skillet.

  6. Add avocado oil and saute mushrooms, bell peppers, carrots & spinach for 2-3 minutes. Add in garlic powder and salt + pepper to taste.

  7. Add in pre-roasted potatoes and toss together until combined.

  8. Crack in 2 eggs & let it cook for 2 minutes on the stovetop.

  9. Move cast-iron into your oven to bake for 3 minutes or until egg whites have settled.

  10. Top with avocado, parsley, red pepper flakes, black pepper and ketchup!

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