Sweet Potato Breakfast Skillet
Weekend mode now includes this Sweet Potato Breakfast Skillet. Sautéed sweet potatoes, mushrooms, onions, and jalapeños - all topped with over easy eggs and sliced avocados. This is my answer to a perfect lazy day brunch!
Servings 4 servings
Calories 270kcal
Ingredients
- 2 Tablespoons olive oil
- 4 cups sweet potatoes - peeled and diced
- 8 ounces mushrooms - chopped
- 1/3 cup onion - diced
- 1 medium jalapeno - diced
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- salt and pepper - to taste
- lower sodium chicken broth - as needed while cooking
- 4 large eggs
- avocado slices - to serve
- cilantro - to serve
Instructions
- Heat a cast iron skillet to medium high heat. Add the olive oil and then the veggies - sweet potatoes, mushrooms, onions, and jalapeño. Add seasonings.2 Tablespoons olive oil, 4 cups sweet potatoes, 8 ounces mushrooms, 1/3 cup onion, 1 medium jalapeno, 1 teaspoon onion powder, 1 teaspoon ground cumin, salt and pepper
- Cook until the veggies are soft, about 15-20 minutes, adding splashes of chicken broth as needed to help the mixture cook.lower sodium chicken broth
- Meanwhile, make four eggs over easy in another skillet. Nestle them in with the veggies after they cook.4 large eggs
- Serve immediately with avocado slices and a sprinkle of cilantro.avocado slices, cilantro
Notes
Tips:
- Adding some chicken broth as the veggies cook help them soften and keep them from sticking to the pan.
- Want to add other veggies? Try some yellow potatoes, asparagus, and zucchini.
- You can add meat to this skillet meal. I suggest bacon or sausage!
Nutrition
Calories: 270kcal | Carbohydrates: 31g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 149mg | Potassium: 740mg | Fiber: 5g | Sugar: 8g | Vitamin A: 19183IU | Vitamin C: 10mg | Calcium: 80mg | Iron: 2mg