Potato Pesto Breakfast Skillet

Happy Friday, my friends! Since I’m newly working from my home office, breakfast has been a huge part of my morning. Fueling up for the day with a nice mug ‘o coffee and this skillet is just what I need!

 

For this week’s Healthy Food Friday with American Express I want to share with you an easy new favorite breakfast. Packed with protein, fats, and carbs to fuel you up for a work day or weekend adventure!

 

Potato Pesto Breakfast Skillet

This skillet is…

Flavorful

Healthy

Made with local, in-season ingredients

Satisfying

Loaded with delicious Basil-Kale Pesto

And oozing with perfectly cooked eggs

 

Potato Pesto Breakfast Skillet

 

Potato Pesto Breakfast Skillet

 

 

Potato Pesto Breakfast Skillet
Serves 2
Write a review
Print
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Pesto
  1. 1 cup fresh basil
  2. 1 cup fresh kale
  3. 1/3 cup raw slivered almonds or regular almonds
  4. 2 large cloves garlic
  5. 1 tsp lemon juice
  6. 1 tsp fine pink sea salt
  7. 1/2 tsp freshly ground pepper
  8. Optional: 1/4 tsp red pepper flakes
  9. 2 tbsp extra-virgin olive oil (code LEXI for 10% off)
Everything else
  1. 2 tbsp grass-fed butter or extra virgin olive oil
  2. 1 large Japanese sweet potato (or regular sweet potato), sliced thin
  3. 2-4 purple potatoes, sliced thin
  4. 4 organic, pasture-raised eggs
Instructions
  1. Heat oil or butter in a skillet
  2. Add in sliced potatoes and let cook for 5 minutes
  3. Add in 1 tbsp of water and cover skillet with a lid
  4. After 5 minutes, remove lid and toss potatoes
  5. While cooking a little while longer, toss pesto ingredients into your high-speed blender
  6. Pour pesto over potatoes and toss until fully coated
  7. Crack in eggs and let cook for 5-10 minutes (I cover mine for 3-4 minutes in the middle)
  8. Once egg whites are opaque, remove from heat, sprinkle with red pepper flakes and serve hot
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Potato Pesto Breakfast SkilletPotato Pesto Breakfast Skillet

I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American express are my own.

Ham Chopped Salad with Green Apple Vinaigrette & Ham and Veggie Breakfast Skillet

 Happy Healthy Food Friday! I cannot believe that we are so close to embarking on a new year. I love looking back on this series and seeing some seriously awesome recipes, graphics, and so on- tons that you guys continue to use and make staples in your weekly meal plans! It’s been a lot of fun.

When American Express first teamed up with Whole Foods to bring you the #2Ways2Percent program- giving you an additional 2% cash back when using your Blue Cash Card, I told you how excited I was. I mean, cooking a feast for friends and family really adds up, so even more cash back is always a bonus! Now that this is the third month, I am even more excited about the program and the recipes that have been going along with it! We started off with Raspberries: two ways, then moved to Butternut Squash, and now we’re here in December with HAM. I wanted to give you two super delicious, and super healthy recipes to use with your leftover holiday ham.

ham2ways2percent
Let’s start with a post holiday salad that is bursting with flavors. Ham, egg, avocado, apples, tomatoes- all over chopped lettuce. Pair that with my new favorite dressing, and you have yourself a winning salad that will make those holiday leftovers into a guilt-free lunch!

Ham Salad Green Apple Vinaigrette

Ham Chopped Salad with Green Apple Vinaigrette
Serves 2
Write a review
Print
Ingredients
  1. 2 cups leftover ham, cubed (buy local and pasture-raised whenever possible)
  2. 1 green apple, sliced
  3. 3 hard or soft boiled eggs, sliced in the middle
  4. 1 1/2 cup cherry tomatoes
  5. 3 cups organic romaine lettuce, chopped
Green Apple Vinaigrette
  1. 1 small organic green apple, peeled and grated or peeled and chopped*
  2. 2 tbsp oil
  3. 1 tbsp apple cider vinegar
  4. 2 tsp raw honey
  5. 1/4 tsp cinnamon
  6. Dash sea salt
Instructions
  1. Place chopped lettuce on a large plate
  2. Add egg, tomatoes, avocado, apple slices, and ham to the top
  3. Combine all dressing ingredients in your high-speed blender and blend until smooth
  4. Taste, and adjust flavors as needed
  5. Pour over salad and serve
Notes
  1. *Depending on the strength of your blender, you may not need to grate your apples
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Ham Salad Green Apple Vinaigrette

Now, a recipe packed with protein, carbs, and fats- everything you need to fuel you through the day! This Ham and Veggie Breakfast Skillet makes the perfect breakfast, lunch, or dinner. 

Ham and Veggie Skillet Bake

Ham and Veggie Breakfast Skillet
Serves 2
Write a review
Print
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 1 cup leftover ham, cubed (buy local, pasture-raised whenever possible)
  2. 1 1/2 cup fresh spinach
  3. 1 cup sweet potatoes, cubed
  4. 1 onion, sliced
  5. 1 tbsp grass-fed butter, ghee, or oil of choice
  6. Sea salt and freshly ground pepper, to taste
  7. 4-5 eggs
Instructions
  1. Preheat oven to 350
  2. In your cast-iron skillet heat oil and cook sweet potatoes for 5 minutes, tossing often
  3. Add in onions and cook until translucent
  4. Add in ham and spinach and let cook for an additional 5 minutes
  5. Spread areas and crack eggs into them
  6. Let the eggs set for 3-4 minutes then transfer to the oven and bake until egg whites are opaque
Lexi's Clean Kitchen https://lexiscleankitchen.com/

 

Ham and Veggie Skillet Bake

I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American Express are my own. 

What is your favorite way to use up your holiday leftovers?