Start your day with a hearty breakfast skillet that brings together vibrant vegetables, crispy bacon, and perfectly cooked eggs. This dish is not only visually appealing but also packed with flavors that will energize you for the day ahead. Perfect for weekends or any lazy morning, this breakfast skillet is sure to become a family favorite!
Ingredients
– 4 slices of bacon
– 1 bell pepper, diced
– 1 small zucchini, diced
– 1/2 onion, chopped
– 2 cloves garlic, minced
– 2 large eggs
– Salt and pepper to taste
– Fresh herbs (optional, for garnish)
Servings and Cooking Time
This recipe serves 2 people. Preparation time is approximately 10 minutes, and cooking time is about 15 minutes.
Nutritional Value
Each serving (1/2 skillet) contains approximately:
– Calories: 350
– Protein: 20g
– Fat: 25g
– Carbohydrates: 10g
This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
1. In a large skillet, cook the bacon over medium heat until crispy. Remove and set aside, leaving the drippings.
2. Add diced bell pepper and onion to the skillet. Sauté for 3-4 minutes until softened.
3. Stir in the zucchini and garlic. Cook for another 2-3 minutes.
4. Season the vegetables with salt and pepper.
5. Create two wells in the vegetable mixture.
6. Crack an egg into each well.
7. Cover the skillet and cook until the eggs are set, about 5 minutes.
8. Meanwhile, crumble the cooked bacon.
9. Once the eggs are cooked, sprinkle the bacon over the dish.
10. Garnish with fresh herbs if desired and serve hot.
Alternative Ingredients
You can easily substitute bacon with turkey bacon or sausage for a leaner option. Additionally, feel free to swap out the vegetables based on what’s in season or your personal preferences, such as adding spinach or mushrooms.
Serving and Pairings
This breakfast skillet pairs wonderfully with toasted bread or avocado slices. For a complete meal, serve alongside fresh fruit or a light salad to balance the flavors.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat until heated through. The dish can be frozen, but it’s best to avoid freezing the eggs as they may change texture.
Cooking Mistakes
– Overcooking the eggs can make them rubbery.
– Not seasoning the vegetables properly will lead to bland flavors.
– Using too high heat can burn the bacon before it crisps.
– Forgetting to cover the skillet may result in undercooked eggs.
– Skipping fresh herbs can diminish the dish’s flavor profile.
Helpful Tips
– Use a non-stick skillet for easier cleanup.
– Try adding cheese for a creamy texture.
– Pre-cook some ingredients the night before for a quicker morning prep.
– Experiment with different spices for varied flavors.
FAQs
Can I make this breakfast skillet vegetarian?
Yes, simply omit the bacon and add more vegetables or some plant-based protein like tofu for a hearty vegetarian option.
What other ingredients can I add?
Feel free to add ingredients like mushrooms, spinach, or even leftover roasted potatoes to enhance the dish.
Can I prepare this dish ahead of time?
While the skillet is best served fresh, you can chop the vegetables and cook the bacon in advance to save time in the morning.
How do I know when the eggs are done?
The eggs are done when the whites are set, but the yolks are still slightly runny. Adjust the cooking time based on your preference.
Is this recipe gluten-free?
Yes, this breakfast skillet is naturally gluten-free, making it suitable for those with gluten sensitivities.
Conclusion
This breakfast skillet recipe is a perfect way to start your day with a burst of flavor and nutrition. Easy to make and customizable, it’s a delightful dish that will satisfy your morning cravings. Enjoy it with your family and make it a weekend tradition!
Breakfast Skillet Recipe
Ingredients
- 4 slices of bacon
- 1 bell pepper diced
- 1 small zucchini diced
- 1/2 onion chopped
- 2 cloves garlic minced
- 2 large eggs
- Salt and pepper to taste
- Fresh herbs optional, for garnish
Instructions
- In a large skillet, cook the bacon over medium heat until crispy. Remove and set aside, leaving the drippings.
- Add diced bell pepper and onion to the skillet. Sauté for 3-4 minutes until softened.
- Stir in the zucchini and garlic. Cook for another 2-3 minutes.
- Season the vegetables with salt and pepper.
- Create two wells in the vegetable mixture.
- Crack an egg into each well.
- Cover the skillet and cook until the eggs are set, about 5 minutes.
- Crumble the cooked bacon.
- Once the eggs are cooked, sprinkle the bacon over the dish.
- Garnish with fresh herbs if desired and serve hot.
