The perfect breakfast before a mountain adventure or after a hard workout, this Mountain Breakfast Skillet fuels all your adventures with delicious & nutritious flavors.
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Whether you're heading to the ski slopes, climbing a new peak, or looking for a new favorite post-run brunch, you are going to love this Mountain Breakfast Skillet. It is easy to make, full of lean protein, naturally gluten-free, and sneaks in extra vegetables without sacrificing flavor. Talk about a great way to start your day!
Call me a worrier, but I'm already starting to think ahead to winter 2020/21. I'm planning how I'm going to make the most of most likely still being socially distanced or spending more solo time or time inside.
One of my big strategies that I keep coming back to -- and one that I've been going to since all of this started -- is to get outside as much as possible. Seeing something new, getting some fresh air, and getting the heart going have a way of boosting my mood and helping me see things in a brighter light.
Given that our last Northern Colorado winter was pretty bad, I'm strategizing outdoor activities that I can safely do while making the most of any potential snow.
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On top of the list: snowshoeing, downhill skiing, and cross-country skiing.
Though I still have yet to hit a Colorado ski resort, I figure this year may be the best year to do so (if ski resorts are able to reopen, that is). I may also get my paws on a hand of cross-country skis so I can head out to a local golf course after a fresh snowfall.
Either way, it's my plan to enjoy winter sports that keep me active and making the most of the weather, rather than dreading it.
A big part of these winter sports is fuel. Both downhill skiing and cross-country skiing take a lot of fuel. Having a great breakfast before I head out for the day is crucial for success-- and enjoyment.
After all, no one (including myself) wants to be around a hangry or bonking Chelsea!!
And so my plan is to have a few good meals like this Mountain Breakfast Skillet on rotation so I can fuel up before my winter adventures.
With lean chicken sausage, eggs, hash browns, reduced-fat cheese, and some sauteed veggies, it's a dish that fuels you up without weighing you down. One that will keep us going through our activities through lunch, without needing to constantly hit the energy bars while on the slopes.
But, of course, we don't need to wait until winter to enjoy this breakast dish! After all, I've been making it for summer dinners (it's a great one-pot dinner recipe!) and can't wait to cook up a pan after a long run.
No matter how you enjoy it, I hope it helps bring more energy, life, and enjoyment to adventures and your days, despite what else is going on in the world. 🙂
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This recipe is...
- Full of vegetables
- Great for breakfast, brunch, or dinner!
- Lower in saturated fat
- Brimming with protein
- Fuel for your active day
- Perfect for holiday mornings
If you have 30 minutes and a desire for a healthy and filling breakfast, this breakfast skillet is for you!
The flavors take you to high altitudes, whether you're in the mountains or not. Introduce a new healthy brunch classic to your crew today!
- Avocado or olive oil -- avocado oil has a higher smoke point, but olive oil adds a nice flavor so use whichever you prefer!
- Frozen shredded hash browns
- Red pepper
- Pre-cooked apple chicken sausage -- apple chicken sausage works and so does apple dinner sausage.
- Eggs -- large or extra-large work just fine.
- Reduced-fat shredded Mexican cheese blend or cheddar cheese -- see my notes below on other types of cheese you can also use.
- Salt + pepper
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Sausage - using pre-cooked chicken sausage keeps the recipe quick and lower in fat, but you use breakfast pork sausage in place of it. Just saute up the pork sausage first, crumbling as you cook, and remove it from the pan before you start the rest of the recipe.
Potatoes - I love the shredded frozen hash browns for this recipe, but you can also use the cubed frozen potatoes. You will need to saute the cubed potatoes a few more minutes, however.
Cheese - have fun with the different types of cheese you choose for this recipe! You can also use shredded white cheddar cheese, monterey jack, or even colby jack cheese.
Do you need to use a cast-iron skillet for this recipe?
No, you do not need to use a cast-iron skillet for this recipe. I really like using mine because it's naturally oven safe and imparts a delicious flavor to the dish, but you can also use any 12" inch non-stick and heat safe skillet you have on hand.
Is this recipe gluten-free?
Yes, this recipe should be gluten-free! Just double-check your chicken sausage and hash browns for any gluten additives. They shouldn't have them, but it's usually best to be safe. If they don't, this recipe is safe for anyone who's avoiding gluten!
How to make this mountain breakfast skillet...
This one-pan breakfast dish takes a bit of attention on the stovetop, but then finishes off in the oven! Precise measurements and recipe directions are in the recipe card at the bottom of this post.
- Preheat your oven and warm up the oil in your cast iron (or other non-stick & oven-safe) skillet.
- Fry up your hash browns.
- Saute your onions, peppers, and zucchini.
- Add the chicken sausage and cook with the veggies.
- Stir the hashbrowns back into the pan until they're warm.
- Turn off the stovetop heat and make 6 wells in the hashbrown mixture.
- Crack 1 egg into each of the wells.
- Sprinkle the skillet with cheese.
- Bake the skillet for 10-15 minutes, or until the eggs are cooked to your desired degree of doneness!
Tools needed to make this breakfast skillet:
- Cutting board
- Chef knife (such a great quality for the price!)
- Heat-safe spatula or turner
- 12" cast iron skillet
- Measuring spoons & cups
How do you serve this breakfast skillet?
I love serving this breakfast skillet with the following sides and dishes, but how you serve it really depends on how hungry you are! If I'm not as hungry or we don't have a super active day ahead of us, I'll serve it with tea or coffee. And if we have a busy day, bring on all the fun sides and toppings!
You can top the skillet with:
- Salsa or pico de gallo
- Hot sauce
- Sour cream
You can serve it with:
- Tea or coffee
- Orange or grapefruit juice
- Fresh sliced fruit
- Whole wheat toast
- Yogurt or cottage cheese
When do you serve it?
One of my favorite things about this dish is its versatility. You really can serve it whenever you like! Here are my favorite times to make this recipe:
- Before a long hike
- Before hitting the ski slopes
- After a long run or bike ride
- JUST BECAUSE!!
Have fun with this recipe and make it whenever you darn well please, because as long as you're craving it, the time is right!
How long does this breakfast skillet last?
Leftovers of this breakfast skillet last covered in the fridge for 4-5 days, but they're the best within a day or so of making the skillet. For the best results, reheat individual servings of the skillet in the oven or toaster oven for 3-6 minutes at 325 degrees Fahenheit.
Other healthy breakfast recipes you might like:
- Black Bean Breakfast Enchiladas (Vegetarian!)
- Best Brioche French Toast
- Healthy Whole Wheat Waffles
- Banana Double Chocolate Chip Pancakes
- Oatmeal Blender Pancakes
- Creamy Raspberry Smoothie
- Oven Hash Browns
- Healthy French Toast
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Cheesy, crunchy, and meaty, this Mountain Breakfast Skillet is the perfect healthy breakfast to eat before an adventurous day outdoors!
This recipe is lighter than typical breakfast skillets and also sneaks in some nutritious veggies ... all while tasting every bit as comfort food as the original recipes!
- 4 tablespoons avocado or olive oil
- 4 cups frozen shredded hashbrowns
- 1 teaspoon sea salt, divided
- 1/2 large onion (or 1 1/4 cup), cut into a 1/4" dice
- 1 red pepper, seeded & cut into a 1/4" dice
- 1 large or 2 small (or 2 1/4 cups) zucchini, cut into quarters vertically, then sliced width-wise into 1/8" coins
- 12 oz. cooked apple chicken sausage, cut into 1/2" cubes
- 6 large eggs
- 1/4 teaspoon freshly cracked black pepper
- 3/4 cup shredded light Mexican cheese blend (or cheddar cheese)
- Preheat oven to 375 degrees Fahrenheit. Heat up 2 tablespoons oil in a 12 inch cast iron skillet, (or other oven-safe & non-stick skillet) over medium heat.
- Add the hashbrowns and 1/2 teaspoon salt to the skillet and cook for 6-7 minutes, flipping just once or twice through cooking, or until the hash browns are cooked through and starting to turn golden. Remove the hashbrowns from the pan.
- Add the remaining 2 tablespoons oil to the skillet. Add the onion, pepper, and zucchini and saute for 4-5 minutes, stirring frequently, or until the onions are fragrant and are just starting to turn translucent.
- Add the chicken sausage and remaining 1/2 teaspoon salt to the veggies and cook, continuing to stir frequently, or until the sausage is heated through and the zucchini is a bright green color.
- Stir the hash browns back into the veggie mixture. Turn off the stovetop heat.
- Make 6 wells in the potato mixture. Crack one egg into each well. Sprinkle the eggs with the cracked pepper and shredded cheese.
- Add the skillet to the oven and bake for 10-15 minutes, or until the eggs are cooked through to your desired level of doneness (10 minutes should leave the eggs still running inside; 15 should have them more firm).
- Remove the skillet from the oven and serve hot!
Breakfast skillet leftovers should last covered in the fridge for 3-4 days.
You can also use cubed frozen hashbrowns, but you will need to cook them a few minutes longer, or until they are golden brown and cooked through.
You can experiment with your favorite type of cheese if you wish, too. You can also use shredded white cheddar cheese, Monterey jack, or even Colby jack cheese.
Amount Per Serving Calories 439Total Fat 24gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 15gCholesterol 251mgSodium 862mgCarbohydrates 29gFiber 4gSugar 4gProtein 27g
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dieticians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.