Sweet Potato Breakfast Skillet
Filling and nutritious breakfast skillet that's Whole 30, Paleo, and Gluten-Free.
Servings: 3
Ingredients
- 2 Large Sweet Potatoes cubed, peel if you like
- 2 Tbsp Olive Oil
- 3 Large Eggs
- 3 Pieces Uncured Bacon I used Turkey
- 1/4 Cup White Onion Diced
- 2 Tbsp Green Onion Chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400 F and prepare a baking sheet with parchment paper. Toss the cubed sweet potatoes in a bowl with 1 tablespoon of olive oil until well coated.
- Transfer the sweet potatoes to the baking sheet and bake for 20-30 minutes OR you can toss them in the air fryer at 400F for 10 minutes.
- In a large cast iron skillet over medium heat, cook the bacon and onion in 1 tablespoon olive oil until bacon is thoroughly cooked and onion is tender.
- Once the sweet potatoes are done, add them to skillet with the onion and bacon.
- Continue to cook for an additional 1-2 minutes and season with salt and pepper.
- Turn the oven broiler to high. Create three wells in the sweet potatoes and crack an egg in each.
- Place the skillet into the broil heated oven and cook for 2-3 minutes.
- Top with green onion and more seasoning if desired.
Notes
- Use baby red potatoes if you prefer instead of sweet potatoes
- You can partially cook the sweet potatoes in the microwave first.
- Use any neutral tasting oil
Nutrition
Calories: 174kcal | Carbohydrates: 2g | Protein: 7g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 211mg | Sodium: 105mg | Potassium: 97mg | Vitamin A: 440IU | Vitamin C: 1.7mg | Calcium: 32mg | Iron: 1mg