A few weeks ago I received this comment from reader, Mike, on my Sweet Potato Breakfast Skillet with Bacon recipe:
“Thanks so much for this sweet potato zucchini egg recipe. I went paleo December 7th with great success, and have made this at least three times. I love it. I have really not had much difficulty at all adapting the Paleo, but the one thing I miss the most is my eggs / hash browns and toast from Waffle House. Have dropped 30 pounds, but will not allow myself to cheat for day at Waffle House until I’ve dropped at least 50 pounds. This item has been my favorite breakfast discovery. Any other suggestions as to great breakfast meals like this one?”
I was so inspired by Mike’s comment. What an accomplishment! I also realized I’ve made variations of the original recipe several times, switching it up each time, but have never posted a recipe for my other variations. Thank you, Mike, for inspiring me to post another version, and thank you for your compliment. When I read your comment, I looked at my husband, read him what you posted, and said, “Readers like Mike are why I blog.” I can’t tell you how much it means that you took the time to write me! THANK YOU!
This Sweet Potato Breakfast Skillet with Sausage is the ultimate comforting dish. In this variation, I use gluten-free pork sausage and mushrooms. The salty sausage combined with the sweet potatoes is a great balance of sweet/salty, yet hearty. I make this normally on a Friday night, so we’ll have the leftovers Saturday morning (if there are any). 😉 Feel free to make your own variations and substitute another veggie for the zucchini. I can’t get enough of one skillet meals, and this one will please your whole family!
- In a 12-inch cast iron skillet (I use and recommend this pan), brown the sausage over medium-high heat until cooked through.
- Use a slotted spoon to remove the sausage from the pan. Set aside. There should be some fat leftover in the pan. Add additional fat (bacon fat, lard, ghee, or coconut oil) to the pan to coat the entire bottom of the skillet, about 1/8 inch deep.
- Preheat oven to 400 degrees (F).
- To the skillet, carefully add the diced sweet potatoes in the hot oil. Cook the sweet potatoes without stirring until the bottom of the cubes start to turn golden brown (this can take several minutes). Stir and cook until the cubes just start to soften.
- Increase heat to high and add the zucchini, onion, bell pepper, and button mushrooms to the skillet. Cook until the vegetables are just starting to soften.
- Stir in cooked sausage. Remove from heat.
- Make 6 wells in the hash; break one egg into each well.
- Place skillet in the oven and bake for 9-14 minutes, or until the eggs are set. Serve immediately.
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This post is linked to Savoring Saturdays.