This Swiss chard breakfast skillet is crammed full of fresh grown veggies and the salty taste of bacon, all topped with soft cooked eggs and fresh parsley.
Breakfast at my house is either a grab and go on the way out the door moment, or an occasion to experiment with flavors and tastes that will hold me over until well past lunch.
This hearty breakfast stir fry fits both mornings. The recipe is an explosion of tastes and textures but it’s also ready in about 20 minutes, so you don’t have to wait for the weekend to prepare it.
What is a breakfast skillet?
This hearty breakfast choice is a meal in one pan. At restaurants, it’s often cooked in a cast iron skillet and features a combination of normal breakfast foods, such as hash browns, bacon, eggs and cheese all cooked and served in one dish.
Many country breakfast skillet recipes will weigh in at well over 1000 calories and are very hearty. My breakfast skillet recipe is much more slimmed down than this and yet still surprisingly filling.
Making this Swiss Chard Breakfast Skillet
I saved calories in my recipe by omitting the cheese, limiting the bacon and skipping the oil. Instead, I opted for a load of fresh vegetables. My Swiss chard plants and baby tomatoes are maturing right now and the leafy greens of Swiss chard makes the perfect base for the recipe.
A breakfast skillet recipe with potatoes adds some starch which makes the meal quite filling.
Fresh mushrooms, baby peppers, baby red potatoes, onions, garlic, fresh parsley all add texture and flavor to the skillet and compliment each other well.
Start by cooking the bacon. When it is slightly crisp, remove to paper towels and then chop. The potatoes, onions, and peppers get cooked in the same pan and then the chopped bacon is returned to the pan.
Cook the mushrooms and garlic and then add the Swiss Chard and grape tomatoes and season well. I love the colors that all the veggies give to the pan!
Halfway through the cooking of the skillet, I use a small pan with a lid to soft cook some eggs, so that everything well be ready at the same time.
Serve the Swiss Chard skillet topped with the soft cooked eggs and garnished with fresh parsley.
Tasting this healthy breakfast skillet recipe
Every bite of this Swiss chard breakfast recipe is an explosion of farm fresh flavor. The onions and garlic give the recipe a bit of a bite and the sweet peppers, the Swiss Chard taste and tender mushrooms both add a caramelized sweetness to the dish. The red potatoes give it a starchy taste that will stay with you for hours.
Swiss chard has a taste that is similar to beet greens and spinach but the stems are slightly sweet and taste almost like bok choy. It is a wonderful addition to any stir fry dish. (See my Swiss chard with lemon and Parmesan Cheese for another great tasting recipe.)
Tips for a quick and awesome breakfast skillet
If you want this recipe to get on the table quickly, these tips will help.
- Chop all the vegetables first. Each step of this skillet cooks quickly, so having the veggies ready to add makes for a really easy recipe.
- Don’t be afraid to experiment with spices. I let the flavors of my veggies shine for today’s recipe, but it can also be adapted to other cuisines just with the addition of spices. Jalapeño peppers turn it into a Mexican affair. Cumin gives it a Middle Eastern appeal and adding rosemary and oregano gives it an Italian twist. With the addition of a different spice, you can turn the skillet into a whole new recipe.
- Use a good skillet and make sure it is large enough. Loads of veggies take up loads of room. Use a good quality large cast iron, stainless steel or non stick pan so that you won’t make a mess on your stove.
- Keep your heat at medium and medium low. Veggies burn easily and this meal is quick anyway, so there is no need to cook over a high heat.
- The order of cooking matters. Starting with the bacon means that you won’t need to add extra oil. Onions, potatoes and peppers cook more slowly than garlic and mushrooms and Swiss Chard, so cook them first.
Nutritional info for this breakfast stir fry
This hearty breakfast skillet is naturally gluten free, and fits into a Whole30 meal plan (check your bacon label to make sure it is compliant.) It can be adapted to a Paleo diet by substituting sweet potatoes for normal potatoes.
If your mornings are as rushed as mine are, and you are tired of grabbing a muffin or bagel for breakfast, why not make this egg and potato breakfast skillet recipe with Swiss chard for a much more satisfying start to your day? It’s ready in less than 20 minutes and tastes amazing!
Swiss chard is a nutrition powerhouse. This recipe gives two heart servings at 308 calories each. The meal is high in fiber and protein. I used normal bacon that is Whole30 compliant. To reduce the sodium content, you can substitute a lower sodium bacon.
To remind you of this recipe, pin this image to one of your group boards so that you will be able to find it easily later.
- 4 strips of bacon
- ½ small vidalia onion, sliced
- 10 baby red potatoes, sliced thinly
- 4 small red and yellow baby peppers, seeded and sliced
- 2 large white mushrooms, halved and sliced thickly
- 4 cloves of garlic, finely chopped
- 4 cups of Swiss Chard, roughly chopped
- 16 grape tomatoes, halved
- Sea salt and cracked black pepper to taste
- 4 soft cooked eggs
- chopped fresh parsley
- Heat a large skillet over medium heat and cook the bacon. Don't get it too crisp since you will be returning it to the pan.. Remove to paper towels and then chop into pieces.
- In the same skillet, add the onion, red potatoes, baby peppers. Return the bacon to the pan and gently cook the veggies and bacon for about 4-5 minutes. Add the white mushrooms and cook another 2 minutes until they are tender.
- At this point, I soft cook the eggs so that they will be ready when the skillet finishes cooking. They take about 2-3 minutes in a small saucepan with a cover to lightly cook the top of the yolk.
- Stir in the garlic, cook for about a minute and add the Swiss Chard and cook until it wilts, about 2-3 minutes.
- Stir in the grape tomatoes, season with sea salt and cracked black pepper.
- Serve immediately with the soft cooked eggs on top, garnished with fresh parsley.
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