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+ servings
Overhead photo of veggies and eggs in a skillet
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5 from 1 vote

Easy One Pan Leftover Breakfast Skillet

An easy breakfast skillet made with fresh veggies, eggs, and all baked in one pan!
Total Time30 mins
Course: Breakfast, Main Course
Cuisine: American
Keyword: Breakfast, Eggs, Skillet Recipes
Servings: 2
Calories: 485kcal


  • 4 eggs
  • 1/2 avocado, cubed
  • 1/4 cup yellow onion, chopped
  • 1 pepper, can be any color
  • 10 cherry tomatoes
  • 1/2 cup baby bella mushrooms
  • 2 sweet potatoes, cubed into 1 inch pieces
  • 1/4 cup thick cut bacon, chopped
  • 3 tablespoons fresh basil, chopped
  • salt and pepper, to taste
  • 2 tablespoons olive oil


  • Place a cast iron skillet in oven and pre-heat to 450.
  • Toss sweet potatoes in medium sized mixing bowl with 1 tbsp olive oil, salt, and pepper.
  • Lay sweet potatoes flat in the pan and bake for about 10 minutes or until they start to crisp.
  • While the potatoes are baking, toss mushrooms and onions with 1 tbsp of olive oil, salt, and pepper in the same bowl used for potatoes, then layer over potatoes with bacon, bake for 5 minutes.
  • Crack all 4 eggs over the skillet and carefully place peppers around them, bake for 3-5 minutes or until eggs are fully cooked through.
  • Once eggs are fully cooked, add tomatoes and avocado. Top with fresh chopped basil.


*Try serving this with a side of toasted baguette
*If your eggs aren't setting, try placing an oven safe lid over them for 1 minute


Calories: 485kcal | Carbohydrates: 37g | Protein: 16g | Fat: 31g | Saturated Fat: 6g | Cholesterol: 329mg | Sodium: 234mg | Potassium: 1098mg | Fiber: 8g | Sugar: 9g | Vitamin A: 19565IU | Vitamin C: 29.5mg | Calcium: 109mg | Iron: 3.3mg