There's something about a breakfast recipe with the term "skillet" in the title that evokes warm, fuzzy memories of late, late nights at the Waffle House. You know those nights ... when you're still up at 3 a.m. and you have an intense craving for the world's greasiest hash browns. Those late-night gorging sessions are always followed by a morning of regret.
But this Country Skillet recipe from American Vegan Kitchen leaves nothing to be regretted:
In fact, you can even eat this as the first meal of the day without spending the rest of the morning feeling like a beached whale. It's like a glorified tofu scramble with fried potatoes, Swiss chard, vegan sausage (I chopped up a Tofurkey Beer Brat), and mushrooms.
Perfectly filling with plenty of protein, veggies (even greens!), and carbs (thanks to those taters). I served the skillet scramble with a slice of Rudi's Organics 7 Grain bread spread with Earth Balance and homemade strawberry jam.