Sweet potato and bacon breakfast skillet
The Sweet Potato and Bacon Breakfast Skillet features sweet potatoes, crispy bacon, and a mix of vegetables, all topped with eggs. This hearty dish is cooked in one skillet, making it perfect for a satisfying breakfast or brunch.
Cook time 38 min
Prep time 12 min
Ingredients:
8 oz bacon1 tbsp coconut oil
5 cups sweet potatos
4 cups zucchini
1 cup onion
1 red pepper
6 eggs
1 dash salt
1 dash black pepper
The Sweet Potato and Bacon Breakfast Skillet is a delicious, hearty meal that combines the natural sweetness of sweet potatoes with the savory flavor of bacon. It’s packed with nutritious vegetables like zucchini, onions, and red pepper, and topped off with perfectly cooked eggs for a protein-rich breakfast that's sure to satisfy your morning hunger. Whether you’re cooking for yourself or serving a crowd, this skillet is an excellent way to start the day.
Instructions:
- Dice the sweet potatoes, zucchini, and red pepper into small, evenly-sized pieces.
- Chop the onion.
- Set aside all prepared vegetables.
- In a large skillet or cast iron pan, cook the bacon over medium heat until it is crispy.
- Remove the bacon from the skillet and place it on a plate lined with paper towels to drain excess fat.
- Once cooled, crumble the bacon into pieces. Leave the bacon fat in the skillet for added flavor.
- Add 1 tbsp of coconut oil to the skillet with the leftover bacon fat.
- Add the diced sweet potatoes to the skillet and cook for about 10-15 minutes, or until they start to soften. Stir occasionally to ensure even cooking.
- Add the chopped onion, diced zucchini, and red pepper to the skillet. Cook for an additional 5-7 minutes or until all vegetables are tender.
- Return the crumbled bacon to the skillet, mixing it in with the cooked vegetables.
- Season with a dash of salt and a dash of black pepper.
- Create small wells in the vegetable mixture and crack one egg into each well.
- Cover the skillet with a lid and cook until the egg whites are set and the yolks are cooked to your desired doneness, about 5-7 minutes. If you prefer firmer yolks, cook for a few minutes longer.
- Once the eggs are cooked to your liking, remove the skillet from the heat.
- Serve the Sweet Potato and Bacon Breakfast Skillet hot, directly from the skillet. Enjoy!
This Sweet Potato and Bacon Breakfast Skillet is not only incredibly tasty but also packed with nutrients to fuel your morning. The combination of sweet potatoes, crispy bacon, and tender vegetables provides a balanced and satisfying meal. Plus, the addition of eggs makes it a high-protein option to keep you energized throughout the day. Serve it hot and enjoy a flavorful start to your day!
Sweet potato and bacon breakfast skillet FAQ:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.
Yes, you can substitute coconut oil with olive oil or vegetable oil. Each option will provide a slightly different flavor, but they all work well for cooking.
Sweet potatoes are done when they are fork-tender and easily pierced. This usually takes about 10-15 minutes of cooking.
To make this dish vegetarian, omit the bacon and consider adding a plant-based protein, such as black beans or tofu, along with additional spices for flavor.
Yes, you can dice the sweet potatoes a day ahead and store them in a sealed container in the refrigerator. Just add a little lemon juice to prevent browning.
Tips:
- Make sure to dice the sweet potatoes and vegetables evenly for consistent cooking.
- Cook the bacon first and use its rendered fat to add extra flavor when sautéing the vegetables.
- If you prefer your eggs runny, make small wells in the skillet and crack the eggs directly into them, then cook until the whites are set and the yolks are to your liking.
- Season with additional herbs and spices such as paprika, garlic powder, or fresh herbs like parsley for added flavor.
- Use a cast-iron skillet for even heat distribution and to achieve a nice crisp texture on the sweet potatoes.
Nutrition per serving
4 ServingsCalories 610kcal
Protein 36g
Carbohydrates 45g
Fiber 8g
Sugar 15g
Fat 33g
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