This Spring Breakfast Skillet is a super simple one-pan breakfast (or dinner!). This skillet breakfast is full of potatoes, asparagus, mushrooms, roasted red peppers and ham! Serve it with your favorite style eggs for a meal the entire family will love!
1bunch asparagusabout 1 pound, trimmed and cut in 1/2-inch pieces
4oz.baby bella mushroomssliced
1/2cupchopped jarred roasted red pepperschopped
1/4tsp.freshly ground pepper
In a large skillet, cook the potatoes with 2 tbsp. of olive oil over medium-high heat for 5-7 minutes until they start to get soft and the outsides are starting to brown.
Push the potatoes to one side of the pan. Add 1 tablespoon oil to the open side of the skillet and lower heat to medium. Add ham, asparagus, mushrooms, garlic, and onion. Cook, stirring often, until veggies beginning to brown, 5 to 7 minutes.
Add the roasted red pepper, salt and pepper; cook, stirring, until everything is heated through, about 1-2 minutes more. Serve immediately.