I can’t imagine a better way to start the day than with this Vegetable and Baked Egg Breakfast Skillet! Fueling my body with all those hearty vitamins, minerals, and antioxi… OK, I’m a totally lying. I can imagine a bunch of other things I’d rather do first. Like…
Snuggle with my husband.
Catch up on hilarious inappropriate memes texted in the middle of the night by my BFFs.
Drink more coffee.
After that? Definitely this Vegetable and Baked Egg Breakfast Skillet. It’s everything you didn’t know you needed in 2021. Because 2021 is going to be a great year! And to be sure it is, I’m going to reflect on my intentions from last year, set some new ones, light some sage, burn some candles…
Just kidding. I’m not doing any of that $#!+ because it didn’t work last year. Instead, on December 31st, 2020, I’m going to drink an old fashioned, pop a milligram of melatonin, and pass out at the stroke of 9:30 PM.
But when I wake up? I’m making this skillet again…
Right after I send this meme to my friends.
Who has time to roast vegetables in the morning to make this amazingly delicious looking Vegetable and Baked Egg Breakfast Skillet?
No one. So roast them for dinner the night before and use the leftovers to make this skillet. Unlike having that 4th cocktail and letting your kids stay up past midnight, you won’t regret it.
I only see one egg in there. Can I add more?
The Harissa Spiced Roasted Vegetables were so delicious we had very little leftover for this skillet, so this pic only features one egg that I didn’t share. If you’re making the vegetables for dinner as well as morning leftovers for multiple people, I’d suggest doubling the recipe so there’s enough to go around. Just remember to use two sheet pans to roast the veggies if you double the recipe. You want to allow enough space for the vegetables to brown a little on the pan.
What’s that pink stuff on top?
I had a bit of leftover baked ham from Christmas so I fried some in this skillet before adding the roasted veggies and egg. If you’re vegetarian, skip the ham and consider frying these beyond meat breakfast sausages made with pea protein instead. They’re SO GOOD. If you’re vegan, skip the egg and add toasted pine nuts for protein!
How long can I store leftovers from the Vegetable and Baked Egg Breakfast Skillet in the fridge?
There won’t be any leftovers.
Vegetable and Baked Egg Breakfast Skillet
- 1 recipe Harissa Spiced Roasted Vegetables (make the night before if you can!)
- 3-4 eggs
- 2 tablespoons fresh chopped parsley
- 2-4 slices fried ham (optional)
- Preheat oven to 400F.
- While oven is preheating, add 1-2 teaspoons olive oil to 10" cast iron skillet. Heat oil on medium heat. When oil is hot, add sliced ham and fry for 2 minutes on each side (until ham is nicely browned). Remove from skillet. Chop and set aside.
- In the same skillet you fried the ham, add one recipe of Harissa Spiced Roasted Vegetables. Make a few "nests" to rest your eggs in by moving the vegetables around. One at a time, carefully crack desired amount of eggs into their "nests." Bake at 400F for 12-15 ish minutes. (If you're working with cold vegetables from the fridge, the cook time will be on the longer side). Remove skillet from the oven when the yolks reach your desired consistency.
- Top with fried ham and freshly chopped parsley and serve immediately.
Need more delicious breakfast ideas?
Check out this super tasty recipe for Breakfast in Bread Pudding.