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.