Easy One Pan Leftover Breakfast Skillet
An easy breakfast skillet made with fresh veggies, eggs, and all baked in one pan!
- 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