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Allergy Free Alaska

Gluten Free & Allergy Friendly Recipes

Sweet Potato Breakfast Skillet with Bacon

by 53 Comments

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.

Want toast to go with it? Try my Gluten & Rice-Free Multigrain Bread or Gluten-Free Oatmeal Millet Bread. Or how about some of these delicious Paleo Pancakes from Noshtastic?!

All my love,
Megan

Sweet Potato Breakfast Skillet with Bacon Recipe

Yield: 4 generous servings

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.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes

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.

© Megan Ancheta
Category: Breakfast


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Reader Interactions

Comments

  1. Oh my goodness! Each and every one of those photos makes me want to reach through the screen and take a bite and I’m not even hungry. What a fantastic looking comfort food dish! Yep, bacon is awesome and sweet potatoes and bacon are great together. 🙂 Special thanks for linking to my Bacon Chicken. That’s actually on the menu here at gfe this week. 😉 Last, I can’t believe that it’s that cold there yet and you’re getting ready for winter. No fall! Yikes!

    xoxo,
    Shirley

    Reply

    • 🙂 Thanks, Shirley! I don’t think you can ever go wrong with anything that has bacon in it! And very happy to share your Bacon Chicken. That’s a great recipe! 😉
      xoxo,
      M

      Reply

  4. You get the title of psychic today! I was looking exactly for this type of recipe today and decided to cruise by your site BEFORE I started my recipe quest in my pantry cookbook collection!

    Get out.

    You know what we’ll be eating tomorrow…

    Reply

  6. This looks amazing. I wish I could dip my fork into the picture! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share this week! Its LIVE!

    Cindy

    Reply

  7. I just made this breakfast skillet this morning. It was amazing!!! My husband and son raved about it and said it tasted like something served in a restaurant – now that is high praise! Very flavorful and comforting! Thank you for sharing this recipe!

    Reply

    • Debbie,
      You’ve left me wondering, “Are sweet potatoes a squash?” I’m Googling, yet I haven’t been able to find an answer. Do you want to replace the sweet potatoes and the zucchini? Or just the zucchini?
      M

      Reply

  10. I made this tonight for dinner and was fantastic! My family likes a little spice so I added chili powder, cumin, and a couple of jalapeños. Then we added a little cheddar, sour cream and cilantro on top. I overcooked the eggs so the yolk wasn’t runny like I had hoped but I cannot wait to make this again. Thank you so much for sharing!

    Reply

  11. Just tried this recipe. It is AH-mazing!!! It yielded a lot of food. I am definitely making this again! Thanks for sharing.

    Reply

      • Have you ever tried storing it for the next day or week? Just wondering if it will store well. I would love to eat this on a daily and it’s not too bad if use turkey bacon lol

        Reply

        • Hi Belinda,
          Yes, I’ve stored the leftovers of this several times. It stores and reheats well in the microwave. 😉

          Reply

  12. I haven’t read all the comments, so I apologize if this has already been asked, but has anyone made this without using a cast iron skillet? I don’t have one and I’m not sure how to adjust the heat and cooking time properly to get it to turn out the same! Thanks!

    Reply

    • Hi Laryn,
      I haven’t heard of anyone trying it without the cast iron pan, but I’d imagine the cooking time would be nearly the same or awfully close. 😉 Just keep an eye on it while it cooks!

      Reply

      • Hi, I just cooked the recipe in my Cephalon everyday pan and it came out great! My family doesn’t like zucchini so I double the bacon, pepper, and onion and it was to die for. As far as timing, I used the cues in the recipe, bacon crisp, potatoes starting to caramelize etc. Thanks for sharing the recipe! Liz

        Reply

      • I have, on order, the cast iron skillet that Megan recommends, should be arriving from Amazon any day now, but for the first three times I made this dish, I have used an evil Teflon pan. Worked just fine

        Reply

    • If you don’t have an oven-proof pan and you want your egg yolks soft and runny; set the fire to medium, then add the eggs and leave for one minute without the lid, then replace the lid and cook for another 4 minutes. Serve immediately.

      I use this timing for shakshuka and the eggs are always perfect.

      Reply

  15. 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?

    Reply

    • Mike,
      You are so inspiring! Thank you so much for commenting and sharing your journey – that’s so awesome! You’ve inspired me to create a new breakfast skillet. I’ve made several variations of this recipe, I’ve just never posted them. I recently quit my job to homeschool our children and blog full time. I think it’s time I posted those variations! 😉

      There’s another skillet I’ve had my eye on – it’s Paleo Eggs in Hell from Wicked Spatula.

      Best wishes to you! Thanks again for your lovely note!
      Megan

      Reply

  16. What do you think would happen if you scrambled the eggs and mixed everything together before baking? Like a casserole style but all same ingredients?

    Reply

    • Hi Emily,
      I think your scrambled eggs would come out of the oven rubbery. If you were to top this with scrambled eggs, I would skip putting the skillet in the oven altogether. Just cook the hash a bit longer on top of the stove, to make sure everything is cooked through. Then top with scrambled eggs. 😉

      Reply

  18. 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! 🙂

    Reply

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