April 11, 2021 admin

Southwest Vegan Breakfast Skillet

Southwest Vegan Breakfast Skillet

There isn’t much too this quick breakfast skillet. Chop some veggies, throw them in a pan, fry it up and serve! To make it more substantial, add some roasted or boiled cubed potatoes or sweet potatoes. This recipe is completely customizable so go ahead and use any veggies you like or whatever you have on hand.

Recipe is for one serving so double or triple for meal plans.

  • 1 c sliced mushrooms
  • 1 c diced zucchini
  • 1/2 c chopped onion, red or white
  • 1/2 c chopped green onion
  • handful of cilantro
  • 1/2 ea red pepper (diced)
  • 1 ea vegan sausage (sliced)
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • salt & pepper to taste
  • avocado and salsa, for topping

  1. Add everything to a skillet and cook over medium-high heat (add a few splashes of water if it starts to stick to the pan) until the veggies are softened and nicely browned, about 6-7 minutes.

  2. Season with salt and pepper, top with avocado, salsa, extra chopped green onion and fresh cilantro and hot sauce if desired and serve right away.

NUTRITION

  • Serving Size: 1
  • Calories: 361
  • Sugar: 12 g
  • Sodium: 202 mg
  • Fat: 12 g
  • Carbohydrates: 31 g
  • Fiber: 7 g
  • Protein: 34 g