One-pan egg and veggie breakfast

Egg and Veggie Breakfast

One-Pan egg breakfast recipe loaded with veggie and ready in about 30 minutes
Course Breakfast
Cuisine American
Keyword breakfast recipe, egg breakfast, eggs
Prep Time 10 minutes
Cook Time 25 minutes
0 minutes
Total Time 35 minutes
Servings 4
Calories 228kcal
Author Rena


  • 10 oz Baby new potatoes cut into quarters
  • 2 Tbsp Olive Oil
  • 1 Medium Zucchini chopped into bite-sized pieces
  • 1 Yellow Pepper chopped
  • 1 Red Pepper chopped
  • 2 Garlic Cloves Minced
  • 4 Large Eggs
  • 2 Green Onions sliced
  • ½ Tsp Chili Flakes or to taste
  • Sea salt and fresh ground black pepper to taste


  • In a large pan with salty water boil the potatoes for about 6-8 mins, then drain.
  • Heat oil in a large skillet or pan over medium-high heat. Add the potatoes, zucchini, peppers, garlic and season with salt and pepper.
  • Sautee for 8-10 mins, or until veggies are crisp-tender. Make four spaces in the pan and gently crack the eggs in.
  • Place a lid on and cook for about 4-5 minutes, or until eggs are set.
  • Garnish with green onions and chili flakes and enjoy!



Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.


Calories: 228kcal | Carbohydrates: 19g | Protein: 10g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 211mg | Sodium: 96mg | Potassium: 647mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1530IU | Vitamin C: 116.9mg | Calcium: 58mg | Iron: 2.1mg