I call this the Sunday Skillet, because more often than not, I’m making one of these on Sunday mornings. It’s the perfect breakfast, lunch or dinner. You pretty much throw everything you have in one pan and it creates a hearty, delicious, healthy meal. It is also my favorite way to clean out my fridge. Check out my Insta highlights to see all of the ways you can customize this dish to make it work with the ingredients you have. Below is one of my favorite combinations.
· 2 large sweet potatoes- peeled, cut into ¼ inch pieces
· 4 ounces bacon- cut into ¼ inch pieces
· 1 red onion- ¼ inch dice
· 6 ounces white onion- sliced
· 8 ounces kale
· 1 teaspoon smoked paprika
· 1 teaspoon garlic powder
· ½ teaspoon cumin
· Freshly ground pepper
· 4 large brown eggs
1. Preheat oven to 400 degrees.
2. In a cast iron skillet, brown the bacon over medium heat. When the bacon is crispy, remove from pan with a slotted spoon and set aside on a paper towel.
3. Reserve bacon fat and add sweet potato, cook for 5 minutes. Add onion and mushrooms to the pan and cook until onions are translucent and the sweet potato is fork tender, about 5 minutes.
4. Add spices to the vegetable mixture and stir until thoroughly coated.
5. Add kale to the pan and cook until wilted, about 2 minutes. Return the bacon to the pan. Season with salt and pepper to taste.
6. Using a spoon, create four wells in the vegetable mixture. Carefully crack and place an egg into each well. Transfer the skillet to the oven and cook for 7-9 minutes, until egg whites are set. Serve warm.