The Veggie Breakfast Skillet with Fire-Roasted Poblano Cream Sauce is a fairly simple breakfast to pull together and it’s gluten-free too!
Breakfast time is the best time because I think it really does set the tone for the remainder of the day. You can monitor your intake for the day if you start off on the right foot and this breakfast idea will do the job. It’s filling, satisfying, and it even comes with a little kick!
Today I bring to you a Veggie Breakfast Skillet with Fire-Roasted Poblano Cream Sauce. This is a fairly simple breakfast to pull together and it’s gluten-free too. Each skillet can be catered to your family’s individual taste by increasing the number of potatoes added to each skillet; this is the same when it comes to the eggs.
When making your Veggie Breakfast Skillet with Poblano Cream Sauce:
- You start with cooking your vegetables and potatoes (I use Ora-Ida Frozen Diced Hash Browns) and you end with placing an egg on top. Yep, simple!
- Add one or more eggs depending on your preference. For sunny side up eggs, make sure you don’t overcook the yoke if you enjoy your egg a little runny.
My secret “ingredient” has to be the poblano pepper. The flavor you get from fire-roasting the Poblano pepper takes this recipe to the next level.
This is a great option for those that don’t eat meat (or just want to enjoy a meatless meal) but want to be fulfilled at the same time. When it’s time to rise and shine and you want to make a great impression on your family, give this Veggie Breakfast Skillet with Poblano Cream Sauce a spot on the table.
Love roasted poblano peppers? You may also want to check out my recipe for Creamy Chicken Roasted Poblano Pasta!Print
The Veggie Breakfast Skillet with Fire-Roasted Poblano Cream Sauce is a fairly simple breakfast to pull together and it’s gluten-free too.
- 3 cup Diced Hash Brown Potatoes
- 2 Large Organic Eggs
- 1/2 Poblano pepper
- 1/2 Red Bell Pepper
- 1/2 Green Bell Pepper
- 1/2 Small Yellow Onion
- 1 tbsp Minced Garlic
- 1/2 tsp Goya Adobo All Purpose Seasoning
- 1 tbsp Butter
- For the Fire Roasted Poblano Sriracha Cream Sauce:
- 1/2 Poblano Pepper
- 1/2 cup Sour Cream
- 1/4 cup Creme Fraîche
- 1 tbsp Sriracha Sauce
- 1/2 tsp Dijon Mustard
- 1/2 tsp Chili Powder
- 1/4 tsp Goya Adobo All Purpose Seasoning
- 2 tsp Parsley Flakes
- 1/2 tsp Black Pepper
- Begin by roasting the Poblano pepper over an open fire for 2 minutes each side. Cut the Poblano pepper (you will use half for this step), onion, red pepper, and green pepper into small pieces. Make sure to remove the top, stem, and seeds.
- Pre-heat cooking pan to medium heat. Add cooking oil then add chopped vegetables. Cook for 5 minutes.
- Add diced potatoes and Goya Adobo All Purpose Seasoning to skillet with vegetables. Cook for 12 to 14 minutes then add butter 6 minutes into cooking time. Continue to constantly stir ingredients together and remove from heat when done. Diced hash browns should be golden brown.
- Pre-heat separate cooking pan to medium heat and add eggs to pan cooking them sunny side up. Cover eggs until the egg white forms to desired consistency. Place egg on top of potato mixture.
- Chop the remaining half of the Poblano pepper into small pieces. Add to small bowl with all other sauce ingredients. Mix well.
- Top the dish off with the desired amount of the Poblano Sriracha Cream Sauce. Serve immediately.
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Calories: 198
- Fat: 8.4g
Keywords: breakfast skillet, vegetable breakfast skillet