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Vegan Skillet Breakfast Eggs and Potatoes

Vegan Skillet Breakfast Eggs and Potatoes

This classic breakfast dish gets a plant-based makeover with scrambled vegan eggs, seasoned golden potatoes, and fresh sautéed vegetables.

Serves: 4
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Nothing says brunch more than a big, savory, hearty scramble. This simple recipe from Orchids + Sweet Tea will keep you satiated for hours. Serve with a side of vegan bacon or sausage for extra protein. 

What you need:

For the potatoes:
1 to 2 pounds baby potatoes, halved, rinsed and pat dry
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
½ teaspoon dried rosemary leaves
⅛ teaspoon red pepper flakes
¼ cup vegan butter

For the eggs:
1 tablespoon vegan butter
1 (12-ounce) bottle liquid vegan egg
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon dried parsley

For the vegetables:
1 tablespoon olive oil
1 bell pepper, chopped
1 cup grape tomatoes, halved
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried parsley

What you do:

  1. For the potatoes, in a medium bowl, add potatoes, oil, salt, pepper, oregano, paprika, garlic powder, onion powder, parsley, rosemary, and red pepper flakes, stirring until well coated.
  2. In a large 12-inch skillet over medium-low heat, add butter and let melt. Add potatoes (cut side down) and let fry until starting to become golden, about 3 to 4 minutes. Cover and let cook for another 4 minutes before turning over side to cook for another 10 minutes or until tender.
  3. For the eggs, in a medium 10-inch nonstick skillet over medium-low heat, add butter and let melt. Once heated, pour in eggs and sprinkle with salt, pepper, and parsley. Let sit for 3 minutes or until edges begin to look dry. Scramble with a spatula and let cook until beginning to solidify, about 5 minutes. Remove from heat and set aside.
  4. For the vegetables, in another skillet over medium-high heat, add oil and let warm. Add remaining ingredients and sauté until slightly tender, about 3 minutes. Remove from heat.
  5. To serve, to a skillet, add potatoes as base followed by eggs and sautéed vegetables.

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