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Skillet Eggs and Polenta Breakfast

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Spray a large non-stick skillet and place over medium-high heat.

Add mushrooms, bell pepper and zucchini and sauté until vegetables soften slightly, about 3 minutes.

Add marinara and simmer to heat through. Reduce heat to low and keep warm.

Bring 2 ½ cups milk and salt to boil in a medium saucepan over medium-high heat and slowly whisk in polenta, stirring constantly to prevent lumps from forming.

Cook until thickened, about 5 minutes. Remove from heat, cover and keep warm.

Heat 2 teaspoons olive oil in large non-stick skillet over medium-high heat.

Carefully crack eggs into pan and cook until whites are set and yolks are cooked to desired doneness, 4 to 6 minutes.

To serve, divide polenta among 4 shallow serving bowls; top with marinara and an egg. Sprinkle with chopped basil if desired.

Serve with 8-ounce glass of milk and whole wheat toast with jelly.

  • 1 cup mushrooms, sliced
  • 1 cup red bell pepper, cut into strips
  • 1 cup zucchini, halved lengthwise and sliced into half-moons
  • 1 jar (32 oz.) marinara sauce
  • 2 1/2 cups Hiland Dairy Fat Free Milk
  • Salt
  • 1/2 cup finely ground polenta or cornmeal
  • 2 teaspoons olive oil
  • 4 eggs
  • Fresh basil, chopped (optional)
  • 4 slices whole wheat toast
  • 4 teaspoons jelly
  • 32 oz. Hiland Dairy Fat Free Milk

Nutrition Facts

Nutritional information may change. Variations may occur due to formula and ingredient changes.

Serving Size: 1
Servings Per Container: 1

Amount Per Serving

Calories 480 Calories from Fat
% Daily Value*
Total Fat 8g %
Saturated Fat 1.5g %
Trans Fat g %
Cholesterol 170mg %
Sodium 960mg %
Total Potassium mg %
Total Carbohydrate 78g %
Dietary Fiber 11g %
Sugars g %
Protein 29g %
Vitamin A % Vitamin C %
Calcium 60% Iron %
Vitamin D % Phosphorus %
Magnesium % Thiamin %
Folate %

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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