Sweet potato and bacon breakfast skillet
Start your day with a hearty and nutritious Sweet Potato and Bacon Breakfast Skillet! This delicious recipe combines crispy bacon, tender sweet potatoes, fresh zucchini, vibrant red pepper, and perfectly cooked eggs for a satisfying meal. Seasoned with a touch of salt and black pepper, it's the perfect balance of savory and wholesome. Ready in under 30 minutes!
- 04 Mar 2025
- Cook time 38 min
- Prep time 12 min
- 4 Servings
- 9 Ingredients
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.
Ingredients:
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!
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 550 grams |
| Energy | |
| Calories 610kcal | 30% |
| Protein | |
| Protein 36g | 23% |
| Carbohydrates | |
| Carbohydrates 45g | 13% |
| Fiber 8g | 21% |
| Sugar 15g | 15% |
| Fat | |
| Fat 33g | 38% |
| Saturated 12g | 42% |
| Cholesterol 400mg | - |
| Vitamins | |
| Vitamin A 1380ug | 154% |
| Choline 370mg | 68% |
| Vitamin B1 0.62mg | 52% |
| Vitamin B2 0.78mg | 60% |
| Vitamin B3 8mg | 49% |
| Vitamin B6 1.10mg | 65% |
| Vitamin B9 140ug | 34% |
| Vitamin B12 1.47ug | 61% |
| Vitamin C 66mg | 70% |
| Vitamin E 2.07mg | 14% |
| Vitamin K 12ug | 10% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.42mg | 47% |
| Iron, Fe 3.82mg | 35% |
| Magnesium, Mg 110mg | 25% |
| Phosphorus, P 540mg | 43% |
| Potassium, K 1540mg | 45% |
| Selenium, Se 54ug | 102% |
| Sodium, Na 1210mg | 81% |
| Zinc, Zn 3.98mg | 36% |
| Water | |
| Water 430g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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