I just love breakfast. During the week, life is crazy busy and mornings are rushed. I tend to eat my overnight honey nut muesli or a smoothie. However, on the weekends I love to do a little extra for breakfast. I have fond memories of making special breakfast dishes on the weekends with my parents and it is a blessing to make new memories with my own children.
Eggs are a favorite dish around here. I like to change it up once in awhile, and also find ways to get my kids eating more vegetables. This dish is simple, flavorful, fun and easy to do even on hectic church mornings.
For this recipe, you need 1 sweet potato, 2 cups of spinach, 1 bell pepper, 1/4 cup chopped onion, 4 eggs, butter for cooking and salt and pepper to taste.
First you will preheat oven on broil. Take a large cast iron or oven safe skillet, and preheat it on the stove top on medium heat. While pan is getting hot, chop sweet potato into half inch sized cubes. Once skillet is hot, add butter and coat the bottom of the pan. Add onions and saute for 2-3 minutes. Add sweet potatoes to the skillet and cover with a lid for 5 minutes. Uncover and stir. Cook uncovered for 5 more minutes, or until soft. Add in bell peppers and cook for another 4-5 minutes. Then add spinach and let wilt for 2 minutes, stirring in and distributing throughout the pan. Using your spatula, make 4 holes in your veggie mixture and place one egg into each hole. Place in the oven and cook for 3 minutes. Remove from the oven and serve.
This recipe is gluten, dairy, soy, and nut free, and paleo.
Sweet Potato and Bell Pepper Breakfast Skillet
- 1 cup diced raw sweet potato
- 1/2 bell pepper
- 2 cups chopped spinach
- 1 cup chopped mushrooms
- 1/4 cup diced onion
- 1 tbsp coconut oil or grass-fed butter
- 4 large eggs
- salt and pepper to taste
- In an oven safe skillet, melt your butter or coconut oil. Also preheat your oven on broil.
- While the pan is warming up, dice 1/2 of one large sweet potato into 1/2 inch cubes. Then dice your bell pepper and onion into 1/2 inch pieces.
- Add to pan and cook for around 8-12 minutes, until tender. Then make four "holes" in the veggies for your eggs. Add eggs.
- Place your pan into the oven about 6 inches from the top broilers and cook for 2-6 minutes. 2 minutes the yolks will be runny, 4 minutes yolks will be mostly hard and 6 minutes your yolks will be d.o.n.e.
- Divide and serve.