Country Veggie Breakfast Skillet made in a copper skillet with 4 sunny side eggs on top on a white surface

Country Veggie Breakfast Skillet

Servings 4
Author Beautiful Eats & Things


  • 4 large eggs
  • 6 petite red potatoes diced
  • 2 tablespoons olive oil
  • 1 orange bell pepper diced
  • 1 small onion diced
  • 3 cloves garlic minced
  • 2 cups sliced mushrooms
  • 2 cups kale stems removed & chopped
  • Salt/pepper to taste


  1. In a large nonstick skillet over medium heat, add 2 tablespoons of olive oil, potatoes, garlic, onions, and bell pepper. Toss until evenly coated in the oil.
  2. Cover skillet with a large lid, stirring occasionally, until the potatoes are tender. This may take about 20 minutes.
  3. Add mushrooms and kale, and cook until kale is tender. Season with salt and pepper to taste.
  4. Using a wooden spoon, make four holes in the potatoes to reveal bottom of skillet. Crack an egg into each hole. Replace lid and cook until eggs are cooked to your liking; about 5 minutes or until the egg whites set.
  5. Serve warm and enjoy!