Having three little bodies running in my house often leads to cold cereal and yogurt as our morning breakfast. Although not bad, gets a little boring, and a little pricey. Those tiny bodies can pound a box a day.
So at least a few times a week I try to make pancakes, eggs, muffins, oatmeal, etc. Some days, especially weekends with the hubs, I need a break from the morning carb load. This sweet potato breakfast skillet is a perfect lazy weekend, “please don’t make me fat” breakfast. Use the orange variety or the yellow – they are both excellent!
The husband was skeptical at first, but once he took a bite he loved it. Only problem he said, was that he wished there was more.
Sweet Potato and Avocado Breakfast Skillet
- 2 medium sweet potatoes or yams
- 1 tablespoon olive oil
- Salt and pepper to taste
- 3 large eggs
- 1 avocado
Preheat oven to 425 F.
Peel and cube potatoes.
Toss in olive oil, salt and pepper.
Bake on a sheet pan for 25 minutes, flipping once during cooking process.
Preheat a medium skillet. Toss cooked sweet potatoes in skillet.
Make three one inch areas without sweet potatoes. Crack eggs into hot skillet.
Place skillet in oven and bake for 5 minutes, or until eggs are set to your desired level (if you leave them in the pan after removing from oven, they will continue to cook.)
Top skillet with diced avocado, salt and pepper. Serve immediately.