Easy One Pan Leftover Breakfast Skillet
An easy breakfast skillet made with fresh veggies, eggs, and all baked in one pan!
Servings: 2
Calories: 485kcal
Ingredients
- 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
Instructions
- 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.
Notes
*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
Nutrition
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