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Sweet Potato Breakfast Skillet with Bacon

This Sweet Potato Breakfast Skillet with Bacon isn’t just for breakfast. It’s my go-to recipe for a hearty evening meal. The sweet and salty combination of the sweet potatoes and bacon is absolutely addicting.

Sweet Potato Breakfast Skillet with Bacon Recipe

Temp: 58 (F)
Album: Sam Smith – In the Lonely Hour
Craving: A glass of Marietta Old Vine Red & my pjs

We cleaned out the garage this past weekend in preparation for winter here in Alaska. The temps have been dipping to near freezing at night. During the summer months we park our cars outside in the driveway to make room for toys and projects, but in the winter months we park in our heated garage.

It’s convenient not to have to scrape ice off the windshield, or brush the snow off your car while freezing your buns off. I just can’t believe it’s already September and winter is on its way.

Sweet Potato Breakfast Skillet with Bacon Recipe
The drop in temps definitely has me craving comfort foods, and on the top of my comfort foods list is all types of breakfast food. Like bacon. I love bacon.

Other gluten-free bacon recipes I know you’ll love:

Bacon Wrapped Dates Stuffed with Goat Cheese
Bacon Wrapped Pork Tenderloin with Apple Chutney Stuffing
Bacon Chicken from Shirley of Gluten Free Easily
Chocolate Covered Bacon from Wendy of Around My Family Table
Bacon Mac and Cheese (also dairy free) from Laura of Petite Allergy Treats

You’re welcome.  😉

Sweet Potato Breakfast Skillet with Bacon Recipe
As a mom, I have a great appreciation for one-pan meals, especially ones that are full of healthy proteins and lots of veggies.

Thankfully, this Sweet Potato Breakfast Skillet with Bacon isn’t just for breakfast. It’s my go-to recipe for a hearty evening meal. The sweet and salty combination of the sweet potatoes and bacon is absolutely addicting. I find myself wanting more even after I’m full; it’s that good – especially with the ooey-gooey egg yolks.

BUT don’t worry! If you don’t care for runny egg yolks you can easily cooks your eggs completely through – just to your liking.

How to make sweet potato breakfast skillet

  1. In a 12-inch cast iron skillet (I use and recommend this pan), cook the bacon pieces over medium-low heat until crisp (cooking the bacon at a lower temperature will render more fat).
  2. Use a slotted spoon to remove the cooked bacon from the pan. Set aside. There should be enough rendered bacon fat to coat the entire bottom of the skillet, about 1/8 inch deep. If your bacon didn’t render this much fat (it can vary from brand to brand), add additional bacon fat, lard, ghee, or coconut oil to your skillet until there is 1/8 inch of fat.
  3. Preheat oven to 400 degrees (F).
  4. Increase heat to medium-high and carefully place 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.
  5. Increase heat to high and add the zucchini, onion, and bell pepper to the skillet. Cook until the vegetables are just starting to soften.
  6. Stir in bacon pieces. Remove from heat.
  7. Make 6 wells in the potato and veggie mixture; break one egg into each well.
  8. Place skillet in the oven and bake for 9-14 minutes, or until the eggs are set. Serve immediately.

What to serve with this sweet potato breakfast

Want gluten-free toast to go with it? Try my Gluten-Free Rice-Free Bread or Artisan Gluten-Free Bread.

Or how about some of these delicious Paleo Pancakes from Noshtastic?!

All my love,
Megan

Sweet Potato Breakfast Skillet with Bacon Recipe

Sweet Potato Breakfast Skillet with Bacon

Sweet Potato Breakfast Skillet with Bacon

Yield: 4 generous servings
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

This Sweet Potato Breakfast Skillet with Bacon isn’t just for breakfast. It’s my go-to recipe for a hearty evening meal. The sweet and salty combination of the sweet potatoes and bacon is absolutely addicting.

Ingredients

  • 12 ounces of bacon, cut into 1-inch pieces
  • Additional bacon fat, lard, ghee, or coconut oil
  • 5 cups diced sweet potatoes (about a 1/2 inch dice)
  • 4 cups diced zucchini
  • 1 cup chopped onion
  • 1 red bell pepper, chopped
  • 6 large eggs
  • Black pepper to taste

Instructions

  1. In a 12-inch cast iron skillet (I use and recommend this pan), cook the bacon pieces over medium-low heat until crisp (cooking the bacon at a lower temperature will render more fat).
  2. Use a slotted spoon to remove the cooked bacon from the pan. Set aside. There should be enough rendered bacon fat to coat the entire bottom of the skillet, about 1/8 inch deep. If your bacon didn’t render this much fat (it can vary from brand to brand), add additional bacon fat, lard, ghee, or coconut oil to your skillet until there is 1/8 inch of fat.
  3. Preheat oven to 400 degrees (F).
  4. Increase heat to medium-high and carefully place 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.
  5. Increase heat to high and add the zucchini, onion, and bell pepper to the skillet. Cook until the vegetables are just starting to soften.
  6. Stir in bacon pieces. Remove from heat.
  7. Make 6 wells in the potato and veggie mixture; break one egg into each well.
  8. Place skillet in the oven and bake for 9-14 minutes, or until the eggs are set. Serve immediately.

Notes

You can place a lid on your skillet prior to baking to help the eggs cook faster (and more thoroughly if you don't care for runny eggs), but it isn't required.

You can easily swap out the zucchini in this recipe for whatever veggies you'd like.



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Jennifer

Saturday 23rd of November 2019

I have been making this recipe for years now and it’s a family favourite. We are trying to cut back on our animal proteins and I am wondering if anyone has made a vegetarian or vegan version of this with success? I will play around with it but I’d love to hear some ideas if they are out there.

Akua

Monday 30th of September 2019

Literally my favorite thing to make during Whole30! I sometimes even make it when I'm not doing Whole30, but with regular bacon (since it's cheaper). To amp up the flavor even more, I add some garlic and ginger, as well as serrano peppers for a kick.

Mēgan

Tuesday 29th of October 2019

Ohh - I love your additions! Thanks for sharing!

dannie

Wednesday 30th of May 2018

I love sweet potatoes.......

Megan

Thursday 31st of May 2018

Meeeee too! ;)

Ambi

Sunday 15th of April 2018

I just made this and oh em gee this was delicious! Next time I'll add mushrooms and broccoli!

Megan

Monday 16th of April 2018

Yay! I'm so happy you enjoyed it!

Trish

Wednesday 14th of December 2016

I just made this for girls brunch... SO DELICIOUS! I used my stainless steel pan so it took a bit longer for things to get going but the end result is fabulous. Husband had it for lunch and it was a perfect meal. Thanks so much for this recipe! :-)

Megan

Saturday 17th of December 2016

You're very welcome, Trish! I'm so glad you enjoyed it!