Country Veggie Breakfast Skillet

Andrea Mathis, RD

If you’re looking for a dish with WOW-factor, whip up this colorful, veggie-packed breakfast skillet topped with sunny-side eggs. Feel free to swap in your favorite vegetables or whatever you happen to have on hand.


This recipe was created for the Egg Nutrition Center by Andrea Mathis, RD.

Total Time
Prep Time
Cooking Time


4 large Eggs
6 petite Red potatoes, diced
2 Tbsp Olive oil
1 medium Orange bell pepper, diced
1 small Onion, diced
3 cloves Garlic, minced
2 cups Sliced mushrooms
2 cups Kale, stems removed and chopped
1/4 tsp Salt/Pepper


  1. In a large nonstick skillet over medium heat, add 2 tablespoons of olive oil, potatoes, garlic, onions, and bell pepper. Toss until evenly coated in the oil.

  2. Cover skillet with a large lid, stirring occasionally until the potatoes are tender. This may take about 20 minutes.

  3. Add mushrooms and kale, and cook until kale is tender. Season with salt and pepper.

  4. Using a wooden spoon, make four holes in the potatoes to reveal the bottom of the skillet. Crack an egg into each hole. Replace lid and cook until eggs are cooked to your liking; about 5 minutes or until the egg whites set. Serve warm and enjoy!

Nutritional Information

Makes 4 servings
Per Serving
  • Calories: 359
  • Total Fat: 12.1g
  • Sat Fat: 2.6g
  • Trans Fat: 0g
  • Poly Fat: 1.9g
  • Mono Fat: 6.8g
  • Cholesterol: 186mg
  • Sodium: 250mg
  • Carbs: 51.6g
  • Fiber: 6.5g
  • Sugars: 9.5g
  • Added Sugar: 0g
  • Protein: 13.7g

Myplate Equivalents

Protein: 1 oz
Grain: 0
Fruit: 0
Vegetable: 3.25 cups
Dairy: 0