I absolutely love a one pan breakfast recipe! No one wants to be doing a million dishes after just eating breakfast, certainly not me! This egg and potato skillet is an easy gluten free breakfast recipe. It is also dairy free and nut free.
This egg and potato skillet is a lifesaver for busy mornings or a relaxed weekend brunch. I love to throw it together when my husband and I want a warm breakfast with our coffee on a Sunday morning. It’s incredibly easy to make with simple ingredients. The entire recipe comes together in under 30 minutes, just like my gluten free easy mexican breakfast skillet. This potato breakfast skillet will become your family’s new favorite meal of the day.
Love easy recipes with potatoes!? ME TOO. This chicken and potato curry recipe and cheesy enchilada potato recipe are both PACKED with delicious potatoes.
why you’ll love this allergy friendly recipe
- Minimal Ingredients: This egg and potato skillet uses common pantry staples and just a handful of fresh items. Literally just eggs and potatoes plus some toppings. It is one of the easiest breakfast recipes I make!
- One-Pan Wonder: Cooks everything in a single skillet, minimizing cleanup. I absolutely hate doing dishes so this recipe is an ideal way for me to start the day.
- Baking time for potatoes and eggs takes less than 30 minutes. I don’t want to spend 2 hours making breakfast so for it to be ready in 30 minutes is ideal for me!
- No need to boil potatoes separately or dirty another pan for cooking eggs. Less dishes! Less mess!
- Breakfast is the most important meal of the day, and its one I usually skip if I’m feeling lazy so this recipe helps me start my day on the right foot! This one is quick to prepare, making it a good meal for busy mornings.
- This egg and potato skillet is a great recipe to simply double all ingredients to feed a larger crowd. I love making this when we have guests over for brunch.
- I like to serve my egg and potato skillet with toast or crusty bread for scooping up the runny yolks. I love serving this dish with toasted gluten free bread.
- I love to add sauteed vegetables like onions, peppers, or spinach before baking the eggs to start the day with some vegetables too!
ingredients & substitutions
Potatoes: Base of the easy breakfast skillet recipe. Use russet, Yukon Gold, or red potatoes. I also like to use diced leftover roasted potatoes or a potato hash! In the past I have also used hash browns or tater tots. I chop mine into 2-inch cubes so they cook faster.
Eggs: Source of protein in the egg and potato skillet. No real substitute, but you could try a vegan egg alternative. For a scrambeled egg skillet use beaten eggs. For a low fat skillet I like to use egg whites.
Arugula: Peppery greens for freshness. I also use spinach, baby spinach or baby kale depending on what I have in the fridge.
Sardines: I love to add a savory element to this yummy breakfast skillet. Smoked salmon, trout, or even chopped cooked ham work as substitutes. Veggie option: skip the fish altogether and add peppers and onions instead.
taste & texture
This savory breakfast combines hearty and savory flavors. My favorite flavor combinations. The cooked potato mixture gets tender on the inside and slightly crisp on the outside after being cooked in the cast-iron pan. The addition of eggs, runny eggs or sunny side eggs add a rich taste and creamy texture. I love that the arugula gives a peppery kick, while the avocado provides a cool and creamy contrast. If you add sardines or smoked salmon, they bring a salty and smoky taste to the egg and potato skillet. The dish is has great flavors and makes for a great breakfast.
directions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- In a cast iron skillet, toss the diced potatoes with a drizzle a little bit of oil or add tablespoon butter or vegan butter to the bottom of the pan. Season with salt and pepper to taste.
- Bake the potatoes for 20-30 minutes, or until tender. Mix with a wooden spoon before adding eggs so the potatoes do not stick.
- Remove the skillet from the oven and break eggs directly over the crispy potatoes.
- Return the large skillet to the oven and bake for an additional 5-7 minutes, or until the eggs are set to your liking.
- Let the cast iron pan cool slightly before adding arugula, sliced avocado, and sardines (if using) on top of the eggs.
- Drizzle the egg and potato skillet with additional olive oil, season with pinch of salt and black pepper, and serve immediately.
expert tips & tricks
- My favorite part of this egg and potato skillet is you can also use other canned fish, such as smoked salmon or trout. You can also sub breakfast sausage or ham instead!
- I love to make the potatoes brown and crispy, you can heat a drizzle of olive oil in the skillet over medium heat before adding the potatoes. I cook the potatoes for a few minutes until slightly golden brown before placing them in the oven.
- Top this delicious breakfast with your favorite breakfast toppings. I like to add green onions, pico de gallo or a little tomato sauce or sour cream.
- Serve this hearty breakfast with a side of fresh fruit or a side of crispy bacon.
- I like to also top the skillet with dairy free cheddar cheese if desired. I like the daiya cheddar shreds the best. It melts great and makes for great cheesy potatoes.
recipe variations
- For a vegetarian egg and potato skillet, I like to omit the sardines.
- For a low-carb egg and potato skillet, I skip the potatoes and double the sauteed vegetables. Top with a sprinkle of shredded cheese for a bit of richness.
- To make it low-fat, I ditch the avocado and use a non-stick pan to cook the potatoes with minimal oil. Opt for egg whites instead of whole eggs.
- This recipe can be made vegan by skipping the eggs and sardines. I like to use a crumbled tofu scramble instead of eggs and add a dollop of vegan sour cream for a creamy touch.
serving, storing and meal prepping
I like to serve my egg and potato skillet immediately for the freshest taste and texture. Leftovers can be stored in an airtight container in the fridge for up to 3 days. I reheat gently in a pan over low heat, or in the microwave until warmed through.
For meal prep, I assemble the egg and potato skillet in individual oven-safe containers. Bake the potatoes first, then store them un-topped in the fridge.
Looking for more allergy friendly easy recipe?
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Egg and Potato Skillet Recipe (Gluten Free)
Ingredients
- 1 1/2 cups potatoes cubed
- 2 eggs
- 1 cup Arugula
- 1/2 avocado sliced
- 3 sardines drained, flaked
- 1 tbsp Olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- In a skillet, toss the cubed potatoes with a drizzle of olive oil. Season with salt and pepper to taste.
- Bake the potatoes for 20-30 minutes, or until tender.
- Remove the skillet from the oven and crack the eggs directly over the potatoes.
- Return the skillet to the oven and bake for an additional 5-7 minutes, or until the eggs are set to your liking.
- Let the skillet cool slightly before topping it with arugula, sliced avocado, and sardines (if using).
- Drizzle with additional olive oil, season with salt and pepper, and serve immediately.
Nutrition
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