Vegan Breakfast Eggs + Potatoes
Healthy veggies, pan seared baby potatoes, and seasoned plant-based 'eggs' come together to make this easy and scrumptious Vegan Breakfast Eggs + Potatoes, perfect for any morning, afternoon, or evening!
Servings: 2 servings
Calories: 687kcal
Ingredients
PAN SEARED POTATOES:
- 1-2 lbs. baby potatoes, halved (See Notes!)
- ¼ cup vegan butter
- 1 tablespoon Extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- ½ teaspoon dried rosemary leaves
- Pinch of red pepper flakes
PLANT-BASED EGGS:
- 1 (12 oz.) bottle JUST egg
- 1 tablespoon vegan butter
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon dried parsley
SAUTEED VEGGIES:
- 1 bell pepper, chopped
- 1 cup grape tomatoes, halved
- 1 tablespoon Extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
Instructions
TO PAN-FRY POTATOES:
- In a bowl, add the rinsed (and pat dry) halved potatoes along with: olive oil, salt, black pepper, oregano, smoked paprika, garlic powder, onion powder, parsley, rosemary leaves, and red pepper flakes, stirring everything together until potatoes are well coated.
- In a large 12-inch skillet over medium-low heat, add the vegan butter and let it melt. Add the coated potatoes (cut side down) and let them fry until they begin to become golden, about 3-4 minutes. Then add a pot lid to cover the skillet and let them cook for another 3-4 minutes before turning them over to their opposite sides to cook for another 10 minutes or until tender.
- NOTE: If the potatoes begin to brown quickly, reduce the heat to low so that they can cook through. It's OK, if they get a little darker than golden.
- In the meantime, cook your plant-based eggs.
TO MAKE YOUR PLANT-BASED EGGS:
- In a medium 10-inch non-stick skillet over medium-low heat, add the vegan butter and let it melt. Once heated, pour in the plant-based eggs and season. Let it sit for 2-3 minutes or until the edges begin to look "dry" before you begin to scramble. Continue to scramble and let them cook until they become "solid" and form like traditional eggs, about 5-6 minutes or so. Remove from heat and set aside.
TO SAUTE VEGGIES:
- In another skillet or sauce pan over medium-high heat, add olive oil and let it heat up. Add the bell peppers and halved tomatoes along with seasonings and sauté until slightly tender, about 2-3 minutes. Remove from heat.
- To serve, add everything to a clean skillet or platter by adding the pan seared potatoes as the base followed by: the plant-based eggs + sautéed veggies.
- Bon Appetit!
Notes
- STORAGE: The batter (only) for the JUST eggs can be stored in the refrigerator for 1 week. Any leftovers of the potatoes or veggies can be stored in a tightly sealed container in the refrigerator for 3-4 days.
- POTATOES: For an extra kick, you can always use Yukon potatoes, baby red potatoes, or sweet potatoes (sliced in rounds), etc.
- OIL: If you'd like to use oil instead of butter, you can also use extra virgin olive oil, coconut oil, or grapeseed oil.
- ADDITIONAL INGREDIENTS: While this recipe calls for simple ingredients, you can always add additional ingredients to spruce things up such as: spinach, kale, vegan bacon (i.e. mushrooms, carrot bacon, etc.), plant-based sausages, dairy-free parmesan, mozzarella, gouda, or other dairy-free cheeses if your heart desires. It's truly up to you!
Nutrition
Calories: 687kcal | Carbohydrates: 57g | Protein: 15g | Fat: 46g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 24g | Trans Fat: 5g | Sodium: 3159mg | Potassium: 1688mg | Fiber: 9g | Sugar: 9g | Vitamin A: 3014IU | Vitamin C: 132mg | Calcium: 132mg | Iron: 5mg