Hearty Breakfast with Sweet Potatoes and Eggs
This Sweet Potato Breakfast Skillet is a hearty breakfast that’s quick, easy and my favorite go-to meal. The best part about this sweet and savory combination is that the entire recipe goes down in just one skillet!
Sweet Potato Skillet Serving Sizes
I made my sweet potato skillet to serve just one in a baby 7-inch skillet. For two servings, double the recipe and go up a pan size. For three servings, triple the recipe and so on and so on. You get it, right? 🙂
I generally avoid cooking because I hate how long it take. If the cooking process isn’t quick and painless, I’ll probably just let Daniel make it. Which is why I avoided potatoes for so long. Sweet potatoes take forever to cook in the oven but when I discovered one simple step to cutting my cooking time in half, baking potatoes is no longer so daunting. My secret to keeping this sweet potato skillet under 10 minutes is to precook the chopped sweet potatoes in the microwave first. I like to microwave them for 2-3 minutes on high until soft. Doing this will reduce your cooking time tremendously [insert hands up emoji].
If you are looking for a filling, super easy and delicious gluten-free and paleo breakfast then this sweet potato skillet with spinach and egg is everything you’ve ever wanted.
If you are looking for more breakfast ideas checkout my Healthy Chunky Monkey Pancakes or my Healthy Ultra Fluffy Pancake Soufflé with Roasted Blueberries.
Sweet Potato Breakfast Skillet with Spinach (gluten-free & paleo)
Ingredients
- 1/2 sweet potato, washed and cubed
- 1 c baby spinach
- 1 egg, large
- 1/2 tbsp extra virgin olive oil or oil of choice
- 1/4 tsp cayenne paper
- salt and pepper to taste
- pinch of everything bagel seasoning blend
other add-ins if desired
- grape tomatoes
- avocado
- onions
Instructions
- Place your cubed sweet potatoes on a microwave safe plate and microwave on high for 2-3 minutes or until sweet potatoes are soft.
- Add oil to a 7-inch skillet, once hot add cubed potatoes and seasonings then cook on medium heat until potatoes have browned (about 2-3 minutes). Add in the spinach, stir and cook until wilted (about 1-2 minutes). Reduce heat to low and create an opening for the egg. Add the egg, cover and cook until the egg is at desired finish.
Nutrition Facts
Sweet Potato Breakfast Skillet with Spinach (gluten-free & paleo)
Serves: 1
|
Amount Per Serving: 1 skillet
|
||
|---|---|---|
| Calories | 245 | |
| % Daily Value* | ||
| Total Fat 12g | 18.5% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate 27g | 9% | |
| Dietary Fiber | 0 | |
| Sugars | ||
| Protein 9g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Peanut Butter + Chocolate
[…] Healthy Sweet Potato Breakfast Skillet – This Sweet Potato Breakfast Skillet is a hearty breakfast that’s quick, easy and my favorite go-to meal. The best part about this sweet and savory combination is that the entire recipe goes down in just one skillet! […]
This was excellent! Thanks for sharing 🙂
YAY! So happy to hear that!