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Asparagus, peppers, and potatoes gluten free breakfast

Asparagus, Peppers, and Potatoes- Gluten Free Breakfast

Shannon LeMmon
A yummy vegetable packed gluten free breakfast.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Breakfast
Servings 4


  • 5 baked potatoes served 4 people cooked and cut into bite sized pieces
  • 1/2 red pepper chopped
  • 1/2 green pepper chopped
  • 1/4-1/2 onion chopped
  • handful of asparagus- cut into bite sized pieces
  • 1/2-3/4 cup mushrooms sliced
  • 1/2 tsp of garlic or 1 clove minced
  • 1 tsp red onion I used the freeze dried red onions or use 1/4-1/2 red onion, chopped
  • sprinkle paprika
  • salt and pepper to taste
  • 2 T olive oil


  • Heat oil in a frying pan or skillet on medium heat.
  • Once oil is warm add chopped peppers, chopped onion, (fresh red onion, if using) and asparagus. Stir and cook for 2-3 minutes.
  • Add Mushrooms, cook and stir for 2 minutes.
  • Sprinkle: paprika, garlic, red onion (if using freeze dried), salt and pepper to taste.
  • Add potatoes. Cook and heat through. (Because potatoes were already baked it shouldn't take too long to re-heat them.
  • When potatoes and vegetables are heated and cooked to your liking remove from heat and enjoy!