This Savory Breakfast Skillet didn’t make the final cut for our Serve and Savor Cookbook even though it’s a go-to weekend breakfast around here.
Too good to keep to myself any longer, I’ve set the table for breakfast and you’re invited. I need everyone to show up on time because it tastes best when fresh out of the oven.
My favorite part is watching the yolk meander and mingle once it’s safely corralled on my plate. That pretty much gets the day off to a great start.
You can swap regular potatoes for the sweet potatoes, just don’t skimp on the salt. Potatoes of any kind need salt. I imagine if Bill Murray’s character in What About Bob? were a potato talking about salt, it would sound something like this:
I hope that was funny and not weird. We watched that movie last week and I just had to work it in somewhere. It’s an oldie but a goodie.
Okay, back to breakfast (or brunch) and my cast iron skillet 
loaded with hearty sausage, sweet potato, mushrooms, peppers, and sunny golden eggs.
Savory Breakfast Skillet
Ingredients
- 1/2 pound sausage or bacon , browned and drained
- 2 tablespoons coconut oil
- 1 large sweet potato or regular potato , scrubbed, cut into 1/2" cubes (about 1 pound)
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons butter
- 1/2 cup diced sweet onion
- 1/2 cup diced red bell pepper
- 6 ounces mushrooms , sliced (about 2 cups)
- 2 garlic cloves , minced
- 1/2 teaspoon dried thyme
- 5 ounces spinach leaves , washed and patted dry
- 5 large eggs
- 1 cup shredded sharp cheddar cheese
- Fresh thyme , for garnish
- Chopped tomatoes , for garnish
Instructions
- Heat oven to 350°F. Brown the sausage in a 12-inch cast iron skillet until fat is rendered and sausage is crumbled and cooked through (if cooked in patties, crumble with your hands once cooled). Transfer to a plate and set aside.
- If less than 2 tablespoons rendered fat remain in the skillet, add coconut oil and cook the sweet potato over medium-low heat, stirring frequently, until browned and tender, 10-12 minutes.
- (Even if you start with a little fat from the sausage, you may need to add coconut oil if the pan becomes is too dry.) Transfer to a plate and season with salt and pepper.
- In the same skillet, saute the onion and bell pepper in the butter over medium heat until softened, about 8 minutes. Add the mushrooms, garlic, and thyme; continue to cook until the mushrooms wilt, about 3 minutes. Stir-in the spinach and cook until the spinach wilts.
- Add the crumbled sausage and potatoes back to the skillet, stirring to blend the ingredients. Sprinkle cheese over the top and make 5 small pockets for the eggs. Break 1 egg into each pocket. Season eggs with salt and pepper.
- Bake for 10 to 12 minutes or until eggs are just set. Serve immediately with fresh thyme and chopped tomatoes and to garnish.
Notes
Nutrition
More Healthy Breakfast Recipes:
- Sweet Potato Hash Browns: Extra-Ordinary Breakfast Food
- Butternut Squash Quiche with Italian Sausage and Sage
- Amazing Gluten-Free Buttermilk Pancakes
- 25 Healthy Breakfast Ideas for an Inspired Menu Plan
- Sweet Potato Home Fries
Bethany Whitaker says
Loved making this recipe for Mother’s Day! Could I somehow include already made hash browns in this dish???
Judy Purcell says
Hi Bethany, that’s a great question. Yes, if you have already made hash browns follow the same directions as listed for the sweet potatoes, but adjust the temp and cook time. You’ll still want the hash browns to brown and crisp, so cook on med-high heat for about 5 minutes, depending on how crispy you like them. When you stir them back into the skillet in Step 5, be gentle so they don’t break up too much and you might even save back a few of the crispiest pieces to sprinkle on top for added texture. 🙂 And please do let me know how it goes! I’d love to see a finished photo posted on our Savoring Today Facebook page.
Emily Kemp says
This looks so delicious, The perfect breakfast to start the day!
Amanda Schaefer says
This is wonderful! So good! I didn’t have any spinach on hand, so I used finely shredded cabbage and cooked it with the sweet potatoes in that phase of the recipe. Absolutely the best skillet I’ve tasted in a long time!
Judy Purcell says
Hi Amanda! Thanks so much for taking the time to come back and let me know how much you liked the recipe. 🙂 That makes my day!
Kristen @ The Endless Meal says
This breakfast sounds delicious! I love that you’ve cooked it in healthy coconut oil!!
Raymund says
Ohhhh I so want those for brekkie now
mjskit says
What about Bob? That was funny and not the least bit weird. 🙂 Now this is a breakfast!! I’ll be going on vacation with 3 hardy men in a few weeks and I can see making this for them one morning.
Mandy says
Absolutely fabulous recipe!
Have a super weekend.
🙂 Mandy xo
Maureen | Orgasmic Chef says
I want to come over for breakfast right this minute! I love everything about this dish.
Judy Purcell says
Maureen, you are welcome anytime! Just let me know when you’re in the neighborhood. 🙂