When I first went gluten free, it was so hard to find easy breakfast recipes that catered to more than one food allergy or restriction. After that, I was determined to make sure every single one of my recipes catered to people with multiple dietary restrictions and/or food allergies! This egg and potato skillet is gluten free, dairy free and nut free.
This egg and potato skillet is a lifesaver for busy mornings or a relaxed brunch. It’s incredibly easy to make with simle 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!
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.
- Few Steps: This easy breakfast recipe requires minimal prep and just two rounds of baking.
- One-Pan Wonder: Cooks everything in a single skillet, minimizing cleanup.
- Baking time for potatoes and eggs takes less than 30 minutes.
- No need to boil potatoes separately or dirty another pan for cooking eggs.
- Breakfast is the most important meal of the day! This one is quick to prepare, making it a good meal for busy mornings.
- A great recipe to simply double all ingredients to feed a larger crowd.
- Serve with toast or crusty bread for scooping up the runny yolks.
- The cooked potatoes pair perfectly with the soft, flavorful eggs.
- Feel free to add sauteed vegetables like onions, peppers, or spinach before baking the eggs.
- The perfect way to whip up an amazing breakfast the whole family will enjoy.
ingredients & substitutions
- Potatoes: Base of the easy breakfast skillet recipe. Use russet, Yukon Gold, or red potatoes. Diced leftover roasted potatoes or potato hash work too! You can also sub hash browns or tater tots. I like to chop mine into 2-inch cubes.
- 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 use egg whites.
- Arugula: Peppery greens for freshness. Spinach, baby spinach or baby kale work in a pinch.
- Avocado: Creamy richness. Can be left out or swapped for crumbled cheese.
- Sardines: Savory element to the yummy breakfast skillet. Smoked salmon, trout, or even chopped cooked ham work as substitutes. Veggie option: skip the fish altogether.
- Olive Oil: For cooking. Any cooking oil can be used.
- Salt & Pepper: Seasoning. Adjust to your taste. You can also add garlic powder or onion powder for extra flavors!
taste & texture
This savory breakfast combines hearty and savory flavors. 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. 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
- The best part of the egg and potato skillet is you can also use other canned fish, such as smoked salmon or trout.
- If you don’t have fresh arugula, spinach or baby kale would be a good substitute.
- 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. Cook the potatoes for a few minutes until slightly golden brown before placing them in the oven.
- Add any sauteed veggie mixture to this egg skillet like bell pepper and sautéed onions.
- Top this delicious breakfast with your favorite breakfast toppings like 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.
- You can top the skillet with dairy free cheddar cheese if desired. 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, omit the sardines.
- For a low-carb egg and potato skillet, 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, 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. 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
Serve your 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. Reheat gently in a pan over low heat, or in the microwave until warmed through.
For meal prep, assemble the egg and potato skillet in individual oven-safe containers. Bake the potatoes first, then store them un-topped in the fridge or freezer.
When ready to eat, thaw if frozen, top with eggs and other ingredients, and bake until the eggs are set. This way you have a quick and easy breakfast or lunch option all week long.
Looking for more allergy friendly easy recipe?
If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Purchase my cookbook Easy Allergy Free Cooking. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes plus a weekly grocery shopping list. The weeknight meal plan also has an accompanying podcast as well! I would love for you to follow along!
Egg and Potato Skillet Recipe (Gluten Free)
Ingredients
- 1 1/2 cups potatoes cubed
- 2 eggs
- 1 cup Arugula
- 1/2 avocado sliced
- 3 tbsp Canned sardines drained, flaked
- 1-2 tbsp Olive oil drizzle
- 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.
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