Egg and Potato Skillet Recipe (Gluten Free)
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! This potato breakfast skillet will become your family's new favorite meal of the day!
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.