garnishes such as green onions, fresh dill, red pepper flakes
Heat butter in a cast iron skillet over medium high heat. Add diced potatoes and cook until tender, approximately 6 minutes, flipping them over half way.
Add pulled pork and stir to heat the pork through.
Reduce heat to low. Add spinach and stir. Make 4 wells in the pan for the eggs. Add additional fat to the wells if necessary.
Break in the eggs into the wells. Season with salt and pepper. Cover the skillet and cook on medium-low for approximately 2-3 minutes or until eggs have cooked to desired doneness.
Uncover and take off heat immediately to stop the eggs from overcooking.
Garnish with green onions, fresh herbs and red pepper flakes.
If you can, parboil the potatoes ahead of time for an even easier breakfast. Doing this will significantly cut your cooking time in the morning. The best way is to toss them into an Instant Pot for 4 minutes on manual the night before.
Pulled pork can be replaced with pulled chicken or pulled beef.
To make this Breakfast Skillet keto friendly, omit the potatoes or swap them with low carb veggies such as asparagus, cauliflower, or zucchini.
In order for the eggs to set, cover the skillet and cook on low heat taking care not to overcook them if you prefer a runny yolk. You may also flip them halfway with a wide spatula to make over-easy eggs.