Why you’ll love this breakfast skillet:
Quick: This recipe is not meant for you to spend hours in the kitchen for breakfast, it’s easy and will only take 15-minutesFlavorful: This breakfast skillet is full of flavor with the veggies, fresh dill, and pickled onionsHealthy: This recipe is healthy and will give you a great head start for your day
Ingredient Notes:
Pickled Onions: I LOVE making pickled onions and having them in a jar in the fridge to throw into salads, on sandwiches, or in tasty breakfasts like this. They’re really easy to make. You can find my 5-minute recipe here. Grains: This skillet has a great base of grains that help make it filling. The best part is you can use whatever you have on hand like quinoa, or rice. You can even make this breakfast skillet with leftover grains you have in your fridge.
How to make a breakfast skillet:
Want to mix and match the ingredients to suit your tastes? Here’s a few suggestions:
Instead of diced green pepper, try red pepper or just use more diced tomatoes.If you don’t have fresh dill you could try fresh parsley.If you can’t find chili crunch oil, you could try a few hot peppers chopped up with a bit of their oil.
How to make quick pickled onions: You can try our Quick Pickled Onions with this recipe and then keep the rest in the fridge to add to more delicious recipes during the week! How to meal prep brown rice: Our pro tip for meal-prepping brown rice – add the brown rice, butter, salt, and boiling water to a 9×9 or 10×15 inch pan. Stir and cover with foil. Bake for 1 hour at 375F, fluff, and cool before adding to a container to store in the fridge:
1 ½ cups medium or long-grain brown rice1 tbsp butter1 tsp salt2 ½ cups boiling water
Other breakfast recipes you’ll love:
Vegetarian Breakfast PizzaSavory Steel Cut OatsVegan Breakfast CasseroleLow GI Breakfast Under 5-Minutes
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