Start your day off with a hearty breakfast and enjoy this Chicken & Veggie Breakfast Skillet made with mushrooms, onions, broccoli, potatoes, and chicken sausage. Veggie packed and husband approved.
Happy {almost} Friday! Today I woke up 6 months pregnant! I know, crazy right?! On Sunday we celebrated Eric’s first Father’s Day and I got up before him and made a pot of coffee and started prepping breakfast to surprise him and make the day super special. I made him this Chicken and Veggie Breakfast Skillet and this No Bake Skillet Apple Crisp.
Eric changed his diet up in March– minimal sugar, dairy, and gluten free, and he hasn’t looked back so I’ve been working on creating some new recipes that we can both enjoy. He’s finally eating a bit more cheese (and sugar)… thank the good Lord because no pizza or cheese on things was a serious downer, especially for this pregnant lady.
The diet change became permanent for him after he started feeling soooooo much better. No longer super bloated after meals with delayed digestion and now he’s more energized!
I love this skillet breakfast because not only is it loaded with veggies and protein but it’s super versatile. I prepped this on Sunday but we’ve been eating off it all week. I diced up the veg and chicken real small and added it to an omelet and it can even be eaten as a dinner meal or quick lunch.
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Chicken & Veggie Breakfast Skillet
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4-6 servings 1x
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Pin RecipeDescription
Start your day off with a hearty breakfast and enjoy this Chicken & Veggie Breakfast Skillet made with mushrooms, onions, broccoli, potatoes, and chicken sausage. Veggie packed and husband approved.
Ingredients
- 2 tablespoons butter
- 1 sweet potato, diced
- 1 russet potato, diced
- 5 mushrooms, sliced
- 1 red onion, diced
- 2 cups broccoli florrettes
- 12 ounces pre-cooked chicken sausage
- red pepper flakes, to taste
- salt and pepper, to taste
Instructions
- In large pot fill with water, boil potatoes (or microwave) until fork tender.
- In an extra large cast iron skillet, heat 1 tablespoon butter. Sauté mushrooms and onions until tender.
- Add potatoes and remaining butter to skillet and cook until potatoes begin to brown on edges.
- Add broccoli and chicken sausage to skillet and cook until warmed through
- Season with red pepper flakes, salt and pepper to taste.
Hi I’m Kristina LaRue, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. I’m all about veggie-filled breakfast, meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.
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Wow, 6 months, congrats! Hope you and the baby are doing wonderfully 🙂 My husband would love this kind of recipe too, I’ll have to buy some chicken sausage soon to try it!
Thanks Jess… we really are doing great. Chicken sausage is so easy– I love adding it to recipes for a quick protein option.