Ask any vegan, breakfast can often be the hardest meal to make. We’ve got you covered! Our Vegan Breakfast Skillet is so filling and so flavourful, and it couldn’t be more simple to make. Follow the veggies to a T, or use whatever you have on hand! It’s a great “kitchen sink” breakfast.
This is actually a bit of a Franken-recipe, since we took one of our breakfast favs (our Breakfast Potatoes), and combined it with the scramble part of our Rise & Shine Scramble. Our only regret is not doing this sooner!
Now, this breakfast skillet is actually near and dear to Brigette’s heart because she and her husband used to eat skillets every weekend when they first met. Now they get to eat it every weekend again, but it’s even better – and homemade! The fastest way to the heart is through the stomach right?
We love making skillets with onions, peppers, and mushrooms, but as we said, you can use whatever you have handy! You won’t need to wonder what to do with the stray produce in your fridge, they’ll find a nice home in our Vegan Breakfast Skillet!
Vegan Breakfast Skillet
- 1 batch Breakfast Potatoes
For the Vegetables
- 1 tbsp Olive Oil
- 1 cup Mushrooms Chopped
- 1 Onion Diced
- 2 Peppers Chopped
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt
- 1/4 tsp Paprika
For the Eggs
- 1 package Extra-Firm Tofu
- 1/2 tbsp Garlic Powder
- 1/2 tbsp Onion Powder
- 1 tbsp Ground Turmeric
- Salt & Pepper To Taste
For the Skillet
- Cheddar Cheese Shreds Earth Island or Daiya
Preheat the oven to 425F, and follow the directions to season our Breakfast Potatoes, using a cast iron skillet.
Place them in the oven for 15 minutes (as per the directions). While this is cooking, prepare your scrambled eggs.
Using your hands or a masher, crumble/mash tofu into a large bowl until it starts to resemble the consistency of scrambled eggs.
Add the garlic powder, onion powder, turmeric, salt and pepper. Mix well and set aside.
In a pan, add 1 tbsp olive oil and the mushrooms, onion, and peppers. Saute until onions are translucent.
After your potatoes have cooked for 15 minutes, remove from the oven and add the sauteed vegetables and eggs to the skillet, and cover in a healthy dose of shredded cheese.
Put the skillet back in the oven for 10 more minutes, or until the cheese is properly melted.
Remove from the oven, and enjoy!