Make this Sweet Potato Breakfast Skillet for a simple & fresh healthy meal to brighten up your morning!
A few years ago, I tried the Whole30, which essentially cuts out sugar, grains, dairy, and legumes. It was a little too restrictive for me to continue long-term. Eating out was crazy difficult, I missed quinoa, and it’s amazing how many things have sugar in them (like most bacons?!)!
But one of the foods I loved making for my Whole30 compliant breakfasts was sweet potato hash. It was so simple. Just 3 ingredients – sweet potato, apple, and onion sauteed in a skillet. It was just sweet enough, filling, and it felt like it was a special treat since it was out of my breakfast norm.
Jazz Up Your Breakfast
I decided to jazz that recipe up a little bit by adding baby spinach.
This is seriously my favorite healthy breakfast hack – add baby spinach to all the things! There is no chopping, no prep, just open the bag and throw it in for a powerful nutritional punch.
And I also cracked some eggs on top because I am a big believer in protein-filled breakfasts to set you up for a more successful day of healthy eating.
Bake it for a few minutes, sprinkle on some salt and freshly cracked pepper to your liking and that’s all there is to it!
You have yourself a healthy, protein and nutrient-rich sweet potato breakfast skillet. This is a fantastic dish to serve overnight guests or to prove to your brother-in-law that sweet potatoes make an awesome breakfast food (not that I would know anything about that…).
Scoop, serve, and enjoy! I said that this recipe serves 4 because I like that egg-potato ratio best, but these are pretty generous servings. If you wanted to crack 6 eggs on top, that would absolutely work!
Helpful hint – mooching fresh rosemary from your mother’s rosemary plant also adds a little something special. I highly recommend it.
Yields 4 servings
10 minPrep Time
20 minCook Time
30 minTotal Time
- 2 sweet potatoes
- 1 sweet onion, peeled
- 1 apple
- 1 Tbs oil
- 6 oz baby spinach
- 4 eggs
- salt and pepper, to taste
- Shred potatoes, onion, and apple in a food processor.
- Preheat oven to 375 degrees.
- Heat oil in a large oven-safe skillet over medium-high heat.
- Add potato mixture to skillet and cook for 5 minutes, stirring occasionally.
- Stir in the baby spinach, one handful at a time.
- Crack 4 eggs on top of the skillet.
- Bake for 7-10 minutes, until eggs are done to your liking.
- Sprinkle with salt and pepper.