Easy Breakfast Skillet
Add more vegetables to your breakfast with this quick and easy recipe.
Now, more than ever, I want to encourage healthy eating habits. I keep seeing lines to fast ‘food’ restaurants wrapped around the block and it’s blowing my mind!
Evidence is quite clear that people whose blood glucose isn’t well controlled have far worse outcomes if they contract COVID-19. This means that if a person is diabetic or even pre-diabetic, they really are at greater risk for getting very sick if they contract coronavirus.
Eating delicious, whole food right now is going to help us all navigate the second wave of infection from a healthier place. The side effect of eating well is more energy, less pain, and a clearer head ?
I want to help you eat better, so I’m sharing a really delicious recipe with you that I developed. It’s full of veggies and can be eaten with or without an egg or two on top. And I have a demo video that I made so you can see how fast I cook!
Ingredients
- 2-4 T olive oil or ghee (avocado oil is fine, too)
- 1 pound pork breakfast sausage
- 1 onion, finely chopped
- 4 cloves garlic
- 1 small butternut squash or 1-2 cups (you can use frozen!), sweet potatoes are an acceptable substitute
- 3 large leaves chopped kale/chard/spinach or other greens of your choice
- 1 red bell pepper
- 1 teaspoon minced fresh rosemary
- ½ teaspoon minced fresh oregano
- 1/8 – 1/4 teaspoon cayenne pepper
- Salt and pepper to taste. I generally use 1-1.5 tsp salt and ¼ tsp pepper
Instructions
Time needed: 20 minutes
Easy Breakfast Skillet
- Brown sausage
Using 1 Tbsp oil, brown the sausage separate from the veggies. Season with salt and pepper to taste. I like using the same skillet for both the sausage and the veggies because the flavor from the meat gets into the veggies better.
- Add squash
In the same skillet, under medium-high heat, add 2 Tbsp of oil or ghee and add butternut squash. Season with salt, pepper, and cayenne. Cook for 3-5 minutes until the squash starts to brown.
- Add garlic and onions
Lower your heat to medium. Add garlic and onions. Cook for 5-8 more minutes, stirring occasionally. Make sure your butternut squash isn’t crunchy.
- Add peppers and greens
Add bell pepper and greens. Cook for a minute or two, then add your rosemary and oregano. Cook for 3-5 more minutes, then add your browned meat to the mixture.
- Cook to your taste
Once the mixture is warm and cooked to your liking, remove from heat, and serve! Enjoy!
Notes:
- Play around with veggies. Seriously. You don’t have bell pepper but you have zucchini? That’s totally fine.
- Play around with spices. I love fresh herbs and have them available whenever I can, but you can use dried if you don’t have fresh. And if you don’t like rosemary, for example, substitute another spice that you do love.
- I think this is better with a delicious (from your local farmer!) fried egg on top!
There are a lot of veggies, eggs, and meat available locally and it’s really a gift to be able to eat healthy and support local farmers at the same time.
As prepared by: Amber Belt, ND
