Summer Vacation Breakfast Skillet (AIP/GF)

 By Natalie Toney M.F.A., C.H.

Summer’s here, the days have grown longer, kids are home from school having playdates, swim parties, and sleepovers! A breakfast skillet is a quick and easy way to get veggies and protein into a meal while in the midst of a staycation, camping trip, weekend at a cabin, or having a leisurely morning at home. Pair with gluten-free almond, oat, or coconut flour pancakes, and your favorite fruits for a full brunch treat. Bundle into your favorite gluten-free tortilla or wrap, and top with your favorite salsa or sauce for a healthy breakfast on the go! Whether it’s breakfast for dinner at night, or cooking for a weekend morning crowd, this summer vacation breakfast skillet will definitely delight!

Tips: If early in the Autoimmune Protocol diet, eggs and egg substitutes are eliminated, (and please always follow the advice of a physician), further on they are used at discretion. If you do not want to roast sweet potatoes and cauliflower, cook in a skillet about 15 to 20 min ahead of other veggies. For non-vegetarians, bacon grease, bacon, sausage, or ham can be added. Plant based meats as well (careful of soy allergies). Veggies such as zucchini, squash, carrots, and broccoli can also be added in. If veggies start to stick while cooking, add a bit of water. Modify ingredients for tastes/dietary needs.


  • 2 Med. Sweet potato’s diced, small chunks
  • 1/2 head Cauliflower, 
  • 1 Cup Mushrooms of choice (button, Bella, shiitake)
  • 2 Cups Swiss chard, kale, spinach, or Bok choy, chopped
  • 1 med. Avocado
  • 1 med . onion
  • 1 red bell pepper 
  • 6-8 Eggs, or egg substitute (optional)
  • Olive oil, or Avocado oil
  • 1 med. Apple(optional)
  • 1 teas. Sea Salt, or Kosher salt
  • Fresh parsley (optional)
  • Desired seasonings: paprika, cumin, coriander, garlic, etc.


Preheat the oven to 400 degrees. Roast diced sweet potatoes drizzled with oil on foil, or parchment lined sheet for about 20-30 min., checking and turning every 5-7 min. until brown and tender. About halfway through, add cauliflower and roast for the remaining 10 min. While sweet potatoes and cauliflower are roasting, chop mushrooms, greens, onion, bell pepper, set to side, and heat skillet over medium heat. (If cooking meat, do so now) Remove sweet potato and cauliflower from oven, add to skillet along with mushrooms, bell pepper, and onion, (and any other veggies) cook for a few minutes,(if adding egg, scramble into veggie mix now), cook a few more minutes or until veggies ,eggs, and meat are cooked through. Toss in greens, parsley, and sea salt, stir and cook about another minute, and remove from heat. Add in apples, and/or chopped avocado if desired. Yields 4-6 servings.