Sweet Potato and Egg Breakfast Skillet

• 1 tablespoon olive oil
• 1 medium sweet potato, diced
• 1/2 red bell pepper, diced
• 1/2 small onion, diced
• 6 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chili powder
• 1/4 cup shredded cheddar cheese
• 2 tablespoons chopped fresh cilantro
• Optional: hot sauce for serving

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add sweet potato, red bell pepper, and onion to the skillet. Cook for about 8 minutes, stirring occasionally, until vegetables are tender.
3. 3 In a bowl, whisk together eggs, milk, salt, black pepper, smoked paprika, and chili powder.
4. 4 Pour the egg mixture over the vegetables in the skillet.
5. 5 Cook for 5 minutes, gently stirring occasionally until eggs are mostly set.
6. 6 Sprinkle cheddar cheese over the top and cook for another 2 minutes until cheese melts.
7. 7 Garnish with chopped cilantro and serve immediately.
8. 8 Serve with hot sauce if desired.

Equipment

• Large skillet

Variations

• Add crumbled cooked sausage or diced ham for a protein boost.

Substitutions

• Use spinach instead of bell peppers for a different texture and flavor.

Pairings

• Fresh orange juice
• A cup of hot coffee

Nutrition

Tips

• For a creamier texture, consider stirring in a splash of cream with the eggs.
• If you prefer your eggs runnier, reduce the cooking time in step 6.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Serving Suggestions

• Pair with crispy bacon or a side of fresh fruit for a complete breakfast.

FAQ