This cast iron breakfast skillet is filling, savory, and delicious. It’s gluten-free, dairy-free, Whole30, and even Paleo-friendly.
Welcome to a breakfast bonanza! This is a quick, one-pan dish that is going to keep you full until lunchtime!
Bursting with color and taste, this will be a breakfast that will brighten up your morning for sure.
If you’re someone who doesn’t like to create lots of washing up first thing in the morning, this dish is going to be perfect for you, as it’s all cooked in one pan.
Salty bacon, warming cumin, and sweet peppers will send the most delicious aromas into your kitchen, so heat that pan and let’s create some taste!
Ingredients You’ll Need
Bacon – You could choose salted or unsalted here, but always opt for the best quality to create full-on flavor.
Olive oil – Coconut oil or avocado oil are also good substitutes.
Onion – A white or red onion could be used here, so feel free to choose.
Red bell peppers – These are bursting with color, vitamins, and healthy plant chemicals to help keep your body fighting fit. You could use green, yellow, or orange varieties.
Sweet potato – Switch with butternut squash if you would rather; both are full of beta-carotene and would be perfect for this dish.
Paprika – You could use regular paprika or a sweet variety as both provide bold color and taste.
Cumin – This warming spice will perk up any dish but try and use a freshly ground one.
Garlic powder – This is an easy way to add garlic to a dish, but you could also use 1 crushed clove of fresh garlic if you would rather.
Cinnamon – Ceylon cinnamon is the better-quality variety to use in cooking, so try and source this one.
Salt – Sea salt does provide some extra nutrition (and taste!) to dishes, but regular salt would also work just fine.
Black pepper – Freshly ground black pepper has a superior flavor, so if you can, grind away some peppercorns!
Baby spinach – Full of iron and vitamin A; use an organic variety if you can. Regular spinach will also be perfect if you can’t find baby spinach.
Eggs – Free-range eggs will give your cooking a better taste and nutrition, and the yolks will be gloriously yellow!
Green onion – For a fresh and crunchy addition to your dishes.
Dill – This is such an under-used herb that has so much taste! You could also use freshly chopped parsley or even cilantro if you would rather.
How to Make Cast Iron Breakfast Skillet
Grab your skillet or large frying pan and place over high heat. When hot, add your bacon pieces to the pan and sauté until crisp. Remove from the pan.
Drain off the bacon fat if you wish and then add the olive oil and turn the heat down a little. Add the onion and bell pepper (and the crushed garlic if you aren’t using garlic powder).
Sauté over medium heat for 5-6 minutes, until soft.
Next, add the cubed sweet potato and sprinkle over the paprika, cumin, garlic powder, cinnamon, salt, and black pepper.
Add ¼ of a cup of water to the skillet and then lower the heat. Cover the skillet with either the lid or a large piece of foil and simmer gently for 10-12 minutes until the sweet potato is tender.
Next, add the bacon into the skillet and cover the top with baby spinach. Add a splash more of water and stir well. Cook for a few minutes until the spinach is wilted.
With the back of a large spoon, create 6 indentations in the ingredients in the skillet.
Crack an egg into each.
Cover with the skillet with the lid or foil again, and cook for another 6-7 minutes until the eggs are cooked to your liking.
Remove the lid or the foil and finish by sprinkling over the sliced green onion and chopped dill.
Watch: How to Make Cast Iron Breakfast Skillet
What to Serve with Cast Iron Breakfast?
Your cast iron breakfast could just be served on its own as it’s a great balance of protein, carbohydrate, and fats, but if you are extra hungry or just want to vary it a little, here are some ideas:
Slices of avocado – top your Whole30 breakfast with some freshly sliced avocado to make it even more filling, topping you up with some healthy monounsaturated fats.
A slice of sourdough or rye toast – if you like your eggs runny, you may wish to dip in some tasty toast fingers, and some sliced sourdough or rye would be perfect.
An arugula salad – these peppery leaves will balance well with these warming, sweet flavors and add extra nutrition to your cast iron breakfast.
Plum tomatoes – juicy ripe tomatoes could be added to the skillet while cooking, or you could just add some fresh, raw tomato slices to the top with your green onion.
Chilli pepper – like it hot? Add 1 finely diced chili pepper with the bell pepper for a morning KICK!
A dollop of creme fraiche – for an extra indulgent treat, add a generous spoonful of this to the top of your cast iron breakfast.
Can I Make This Ahead?
Breakfast can be a rush in the morning, but you don’t need to skip something as delicious as this as you can prepare some of it ahead and then just cook your eggs at the last minute.
Up to 2 days before, sauté the onions, pepper, sweet potato, spices, and seasoning and leave in a container in the fridge.
On the day you want your cast iron breakfast, heat ½ tbsp olive oil in your skillet, add your pre-cooked ingredients, and then add your fresh spinach. Cook until wilted, and then make a dent for your eggs, cooking as instructed. Simple and fresh!
Other Breakfast Recipes You Might Like
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- 6 slices bacon (cut into small pieces)
- 2 tbsp olive oil
- 1 white onion (diced)
- 2 red bell pepper (diced)
- 2 large, sweet potatoes (peeled and diced into 1/2-inch cubes)
- 1/2 tsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp cinnamon
- A pinch of salt
- A pinch of black pepper
- 3 cups baby spinach
- 6 large eggs
- green onion (sliced)
- dill (chopped)
- Heat a skillet on medium heat and add the bacon. Sauté until crisp and remove.
- Add the olive oil, onion, red bell pepper, and sauté for a couple of minutes until soft.
- Next, add the cubed sweet potato sprinkle with paprika, cumin, garlic powder, cinnamon, salt, and black pepper. Give it a good stir,
- Add in ¼ cup of water, lower the heat, cover either with a foil lid and cook for 10-12 minutes.
- Add the bacon back to the skillet and top with the spinach (add a splash of extra water if needed). Stir and cook for a couple of minutes until wilted.
- Next, create 6 indentations with the back of a spoon and crack an egg into each.
- Cover with lid or foil and cook for another 6-7 minutes.
- Once cooked, sprinkle with some sliced green onion and chopped dill.
Nutrition Information:Yield: 6 eggs Serving Size: 1 egg
Amount Per Serving: Calories: 293Total Fat: 21gSaturated Fat: 6gTrans Fat: 0.1gUnsaturated Fat: 13.3gCholesterol: 204mgSodium: 318mgCarbohydrates: 15gNet Carbohydrates: 11.9gFiber: 3.1gSugar: 4.9gProtein: 12g
Nutritional values were obtained with automatic software using the amounts of products used. To get the most accurate representation of the nutritional values, you should calculate them with the actual ingredients used in your recipe. You are solely responsible for the nutritional information obtained to be accurate.