An incredibly easy one pan meal, this sun-dried tomato basil breakfast skillet can really be made for any meal! Gluten-free, grain-free, low-carb, ketogenic and dairy-free.
When I’m pressed for time, but still want a healthful and tasty breakfast, I will often find myself batch cooking. It’s just about the same amount of work to make a large amount of eggs as it is to make enough for just one morning.
This way, it’s super easy to portion into small containers for the entire week, and not have to even think about what to make for breakfast. I find that eating healthy works the best for me when I don’t have to put much effort into it.
If it’s already made, it’s a no-brainer to simply take a container out of the fridge, pop it into the microwave, and then sit down to eat just a few minutes later.
This also goes for all other meals too, the easier you can make it, the less chance of slipping up or compromising in a moment of weakness.
This sun-dried tomato basil breakfast skillet is one very basic but incredibly tasty way to not only spice up, but to simplify your breakfast routine. It has all the tastiness of a fancy meal, but with none of the hassle or difficulties. All of the taste and none of the struggle…it’s a real win-win!
The recipe itself is quite straightforward, in true Harvest Skillet style :). Start by cooking your sausage of choice until no longer pink. Add in your eggs. They don’t need to be pre-whisked, but just be sure to stir them right away so they scramble nicely.
Once the eggs are cooked, toss in some fresh spinach and a whole jar of seasoned sun-dried tomatoes in olive oil, including some of the oil. Add in as much as you’d like. You can even add the whole jar full of oil, if you want your skillet very flavorful.
I like the Bella Sun Luci brand of sun-dried tomatoes, which doesn’t have any weird oils, it’s just pure olive oil! I found mine at Walmart.
Stir until the spinach wilts, and top with a bunch of chopped basil.
If you give this sun-dried tomato basil breakfast skillet a try, please let me know what you think in the comments below. Also be sure to follow us on Facebook and Pinterest so you don’t miss a recipe!
Sun-Dried Tomato Basil Breakfast Skillet
- 1 lb ground sausage 16 oz.
- 12 eggs
- 8 oz sun-dried tomatoes in olive oil
- Handful fresh spinach
- fresh basil to taste
- To a large skillet, add coconut oil and sausage. Cook over medium heat until no longer pink, approximately 6-8 minutes.
- Crack 12 eggs into the pan, stirring immediately to scramble.
- Once eggs are no longer see through, add in sun-dried tomatoes and spinach and cook over medium low heat until the spinach is wilted.
- Sprinkle with chopped basil and enjoy!