30 MINUTE BREAKFAST RECIPES RECIPES
30-MINUTE BREAKFAST HASH WITH KALE AND SWEET POTATOES ...
You want a healthy, filling way to start your day—one that’s not loaded with carbs or sugar, but also less sad than a granola bar and a cup of coffee. Enter this 30-minute breakfast hash, which checks all the right boxes. It’s colorful, nutritious, satisfying and—most...
Provided by Katherine Gillen
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- 1. Heat about 2 tablespoons olive oil in a medium skillet over medium heat. Add the onion, bell pepper and sweet potato and season with salt and pepper. Cook until the onion is translucent and the pepper and sweet potato are almost tender, 8 to 10 minutes. 2. Add the cumin and chile powder and stir to combine. Stir in the kale and lower the heat to medium-low. Cook, stirring occasionally, until the kale is soft, about 5 minutes. (You can cover the skillet to help the kale wilt faster.) 3. Using a wooden spoon, make 3 or 4 divots (depending on the size of your skillet) in the vegetable mixture. Carefully crack an egg into each divot. Increase the heat to medium, cover the skillet and cook until the eggs are set to your liking, 5 to 10 minutes. Garnish with sliced scallions before serving.
Nutrition Facts : Calories 169 calories, CarbohydrateContent 18 grams carbohydrate, FatContent 8 grams fat, ProteinContent 8 grams protein, SugarContent 5 grams sugar
30-MINUTE BREAKFAST HASH WITH KALE AND SWEET POTATOES ...
You want a healthy, filling way to start your day—one that’s not loaded with carbs or sugar, but also less sad than a granola bar and a cup of coffee. Enter this 30-minute breakfast hash, which checks all the right boxes. It’s colorful, nutritious, satisfying and—most...
Provided by Katherine Gillen
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- 1. Heat about 2 tablespoons olive oil in a medium skillet over medium heat. Add the onion, bell pepper and sweet potato and season with salt and pepper. Cook until the onion is translucent and the pepper and sweet potato are almost tender, 8 to 10 minutes. 2. Add the cumin and chile powder and stir to combine. Stir in the kale and lower the heat to medium-low. Cook, stirring occasionally, until the kale is soft, about 5 minutes. (You can cover the skillet to help the kale wilt faster.) 3. Using a wooden spoon, make 3 or 4 divots (depending on the size of your skillet) in the vegetable mixture. Carefully crack an egg into each divot. Increase the heat to medium, cover the skillet and cook until the eggs are set to your liking, 5 to 10 minutes. Garnish with sliced scallions before serving.
Nutrition Facts : Calories 169 calories, CarbohydrateContent 18 grams carbohydrate, FatContent 8 grams fat, ProteinContent 8 grams protein, SugarContent 5 grams sugar
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