Hearty Breakfast Skillet

By Leanne Overlander | Recipes

Mar 11

Breakfast skillet

Breakfast is the most important meal of the day.  The term breakfast comes from break and fast.  We are breaking a 8 or more hour fast and our body is looking for a
good amount of nourishment to get the day started off on the right foot.  Perhaps you have heard the famous health quote:

Eat breakfast like a king, lunch like a prince and dinner like a pauper.


 Since we have fasted overnight and our body is running on reserves, to have optimum health and to prevent fat storage we need to make sure we get enough calories first thing in the morning.  Skipping breakfast is not the way to lose or maintain your weight.  Anytime your body feels like it is not getting adequate nourishment, it begins to store fat instead of burning it.  Done repetitively and the body goes into survival mode and will store the fat even if you do supply it with enough nutrients.  So skipping meals will actually make losing weight harder.

Also, if we don't get the right nutrients in the morning it can affect our moods all day.  Hangry can become a real thing if you skip a meal.

In modern society, where everything is about convenience and fast pace, we have lost the morning ritual of a hearty breakfast.  Most people are running out the door having coffee and a sugary cereal or doughnut because they are grab and go.  This can cause severe blood sugar spikes and Skip a mealdrops, which will not help you have the fuel and energy to make it through the day.  It really doesn't take that much longer to have a warm breakfast if you take the time to think ahead.  In this recipe, all of the vegetables can be cut and even sauted the night before so that all you need to do is throw it all in a pan and reheat it and add some scrambled eggs.  With a little forethought, you can have a satisfying breakfast that your body will thank you for all day long.

Hearty Breakfast Skillet
A hearty blend of vegetables, meat, and cheeses to satisfy all morning long.
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  1. 2-3 Tbsp butter and /or coconut oil (for sauteing)
  2. 1 sweet potato, diced
  3. 1 rutabaga, diced
  4. 1 Yukon gold potato, diced
  5. 1 beet, cooked and diced
  6. 1 red onion, diced
  7. 1 avacodo, diced
  8. 5 baby portebello mushrooms, chopped
  9. 1 sweet pepper, diced
  10. 1 jalapeno. diced (optional)
  11. salt and pepper to taste
  12. spices to you liking
  13. Wilted Kale
Additional ingredients (optional)
  1. 1 # browned sausage
  2. 2 scrambled eggs
  3. 3 strips of bacon, crumbled
  4. grated cheese for garnish
  5. sour cream for garnish
  1. Chop and dice vegetables as needed.
  2. In a frying pan, using butter/coconut oil , saute potatoes, and rutabaga.
  3. When the potatoes are getting closer to cooking all the way through, add the rest of the vegetables and cook until tender.
  4. If using bacon or browned sausage, cook in another frying pan while the rest of the vegetables are cooking(excluding the beets and avacodo)
  5. In another frying pan fry up scrabbled eggs.
  6. When all is cooked, mix together.
  7. Serve on a bed of wilted Kale (sauted in butter/coconut oil) and top with avacodo, beets, cheese and sour cream.
  1. Any ingredient may be substituted for your favorite or omitted if you do not like them.
BE Gluten Free https://be-gluten-free.com/


About the Author

Classically trained in Biology and Genetics at the University of Minnesota St. Paul Biological Sciences campus. Gluten free for more than 5 years.