As the end of the week approaches, my fresh produce supply starts to dwindle. I am sure most of you can relate to this, am I right?! I am usually desperately trying to use up whatever I have leftover in my fridge from the week before so that nothing goes to waste. This process allows me to get pretty creative with so little ingredients, and gets me trying something new, which is always fun! In case you haven’t made the connection yet, the recipe I will be sharing today was inspired by my fridge leftovers from the week! It is a hearty, kale & sweet potato breakfast skillet with baked eggs.
I love using my skillet for one pan type dishes. It can make meals so much easier sometimes! I was very impressed with how this breakfast skillet turned out. There really isn’t a lot of flavouring involved, so the vegetables truly speak for themselves in this dish! This breakfast skillet is a very healthy way to start your morning. Eggs are definitely one of my favourite breakfast foods (along with oatmeal!). The runny egg yolks taste so delicious with all the veggies & the sweet potato.
Generally speaking, I usually try to get some type of green food into my diet every morning. It’s so important for us to get in as many greens as possible. If you can squeeze them into your breakfast, then I’d say you’re off to a pretty great start!
For more recipes like this kale & sweet potato skillet, head over to my recipe page.
Kale & Sweet Potato Breakfast Skillet
- 3 eggs
- 1 head of kale, chopped
- 2-3 medium sweet potatoes, rinsed and diced
- 1 red bell pepper
- 1/2 cup crimini mushrooms
- 3 tbsp extra virgin coconut oil
- 1/2 tsp smoked paprika
- 1 tsp sea salt
- 1 tsp black pepper
- 1. Pre-heat oven to 350 degrees.2. Start by boiling your sweet potatoes. Placed diced sweet potatoes into a pot with boiling water. Boil on high for 10-15 minutes.3. While the sweet potatoes are boiling, slice the red peppers.4. Place a cast iron skillet on med-high heat with 3 tbsp extra virgin coconut oil.5. Once the skillet is hot, add in the red peppers & mushrooms. Season with salt & pepper. Cook for about 5-6 minutes, just until the veggies start to soften. We don’t want to overcook them since we will be placing the skillet in the oven later.6. At this point the sweet potatoes should be done boiling. Remove from heat and drain through a strainer.7. Add the sweet potatoes into the skillet and the chopped kale. Season with smoked paprika & more salt and pepper if necessary.8. Once everything is well incorporated, make three little holes in your skillet to crack your eggs into. Crack each egg into each hole.9. Place skillet into oven for about 5-8 minutes. Basically, you just want everything to get a little crisped up and to cook the eggs (but not overcook them!)10. When the eggs are done, remove the skillet from the oven. Sprinkle with fresh parsley and parmesan cheese, and serve!