Thank you, Egg Nutrition Center, for sponsoring this post! As always, all thoughts and opinions are truly my own.
Spring is definitely one of my favorite seasons! I love the warm weather, the beautiful flowers, and I even love those relaxing rain showers!
Every year, I like to host a Spring Brunch for my gal pals. It gives us a chance to catch up on each other’s busy lives and reminisce about those crazy college days! Whenever I plan our brunch, I always start with the menu.
The menu is the most important component because it sets the tone for a great party. If the food is amazing, then the party will be amazing too! For this Spring Brunch, I decided to make a hearty Country Veggie Breakfast Skillet, topped with sunny-side up eggs.
I love incorporating eggs in my brunch recipes because they are delicious and provide a great source of high-quality protein! Most people don’t know this, but eggs have some really amazing health benefits.
Did You Know…???
- One large egg contains 13 essential vitamins and minerals, including 147mg of choline. Choline is essential for normal functioning of all cells, and it’s especially important during pregnancy, and the first 1000 days (conception to two years of life) to support healthy brain development.
- Eggs are one of the only foods that naturally have vitamin D, which is critical for bone health and immune function.
- Eggs contain lutein and zeaxanthin (252 mcg/large egg), two carotenoids which are known for benefiting eye health, but have recently been associated with cognitive function as well. So, be sure to eat lutein-containing foods for eye and brain health.
For more facts about eggs, visit https://www.eggnutritioncenter.org/
Now that you’ve learned a little bit more about eggs, it’s time to start preparing the Country Veggie Breakfast Skillet! This breakfast skillet was a cinch to make. I started by cooking my potatoes, onions, garlic, and bell pepper in a large skillet.
Once my potatoes were soft to the touch, I added the mushrooms and kale. I made four small holes in the potatoes to reveal the bottom of the skillet and cracked an egg into each hole. I let them cook until the eggs whites were firm and the yolk was a little runny. It may help to cover the skillet with a lid to allow the eggs to cook until the egg whites are completely set.
Once the eggs are cooked to perfection, you’re ready to serve it to your guests! This Country Breakfast Skillet has so many bright, spring-Inspired colors. You could literally place this skillet in the middle of your table to serve as the centerpiece!
Here’s a cool décor tip…
Place a colorful dinner napkin on top of a cake stand, and set the slightly cooled, breakfast skillet on top. The cake stand will give it some height and allow it to be the center of attention!
Country Veggie Breakfast Skillet
- 4 large eggs
- 6 petite red potatoes diced
- 2 tablespoons olive oil
- 1 orange bell pepper diced
- 1 small onion diced
- 3 cloves garlic minced
- 2 cups sliced mushrooms
- 2 cups kale stems removed & chopped
- Salt/pepper to taste
- In a large nonstick skillet over medium heat, add 2 tablespoons of olive oil, potatoes, garlic, onions, and bell pepper. Toss until evenly coated in the oil.
- Cover skillet with a large lid, stirring occasionally, until the potatoes are tender. This may take about 20 minutes.
- Add mushrooms and kale, and cook until kale is tender. Season with salt and pepper to taste.
- Using a wooden spoon, make four holes in the potatoes to reveal bottom of skillet. Crack an egg into each hole. Replace lid and cook until eggs are cooked to your liking; about 5 minutes or until the egg whites set.
- Serve warm and enjoy!