Cast Iron Breakfast Skillet
This cast iron breakfast skillet is filling, nutritious, and full of flavors. An easy breakfast you can make for the whole family. Gluten-free, dairy-free, Paleo, and Whole30.
Servings: 6 egg servings
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
Serving: 1 egg (7 oz) | Calories: 293kcal | Carbohydrates: 15g | Protein: 12g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 13.3g | Trans Fat: 0.1g | Cholesterol: 204mg | Sodium: 318mg | Fiber: 3.1g | Sugar: 4.9g