Harvest Breakfast Skillet

Name: Harvest Breakfast Skillet
Prep time: 3 min
Cook time: 18 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 2 tablespoons Carlini Vegetable Oil, divided; 1/2 cup diced onion; 5 cloves garlic, minced; 3 cups chopped kale; 3 cups cooked spaghetti squash; 3 cups diced, cooked sweet potatoes; 4 Earth Grown Vegan Veggie Burger; 1 tablespoon Burmans Reduced Sodium Soy Sauce; 1 1/2 teaspoons Stonemill Ground Black Pepper; 4 Goldhen Large Eggs; 1 avocado, sliced

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This Harvest Breakfast Skillet recipe is a hearty, wholesome way to start your day. Packed with healthy veggies and protein. It delivers a comforting yet nutritious balance of textures and tastes. Sweet potatoes bring a natural caramelized richness, while spaghetti squash adds a delicate, slightly nutty contrast. Sautéed kale, onions and garlic add depth the dish and bold flavors.

The addition of vegan veggie burgers gives the skillet a hearty, protein-packed bite, blending seamlessly with the soy sauce and black pepper for a perfectly seasoned finish. Eggs are gently nestled into the skillet and cooked until just right, their silky yolks creating a great dipping sauce when broken. A final topping of creamy avocado rounds out the dish.

This skillet isn’t just a meal—it’s a cozy, flavor-packed experience that’s perfect for any time of day. This Harvest Breakfast Skillet is a one-pan wonder is a wonderful start to a busy morning or a relaxed one.

Prep Time: 3 minutes | Cook Time: 18 minutes | Total Time: 21 minutes | Servings: 4

Ingredients:

2 tablespoons Carlini Vegetable Oil, divided
1/2 cup diced onion
5 cloves garlic, minced
3 cups chopped kale
3 cups cooked spaghetti squash
3 cups diced, cooked sweet potatoes
4 Earth Grown Vegan Veggie Burger
1 tablespoon Burman's Reduced Sodium Soy Sauce
1 1/2 teaspoons Stonemill Ground Black Pepper
4 Goldhen Large Eggs
1 avocado, sliced

Directions:

1. In a nonstick skillet over medium-high heat, add 1 tablespoon of vegetable oil and sauté onions, garlic and kale for 5-6 minutes. Remove from pan, reserve.

2. Return skillet to medium-high heat and add remaining tablespoon of oil, spaghetti squash and sweet potatoes. Sauté for 6-7 minutes.

3. Cut each burger into 9 pieces and add to the pan.

4. Stir in soy sauce, pepper and sautéed vegetables.

5. Make 4 holes in the mixture and crack an egg into each. Cover and continue to cook for 4-5 minutes or until desired doneness of eggs is reached.

6. Top with sliced avocado. Enjoy!

Recipe Courtesy of Chef Leigh An, ALDI Test Kitchen