I looked high and low for a recipe I thought my husband would enjoy that wasn’t a mock Chinese dish (which is more his style…). I also was hoping to find a recipe that would force me to use my cast iron pan that’s been locked up in a cabinet for some time now. So I decided to use the recipe below.
Since my husband has a crazy schedule right now and I wanted to be sure I could cook this new meal for him… And he’s pretty picky, not exactly one who likes it when I venture out and make a new recipe. BUT he loved it! We both did! Pretty sure it was mostly because of the bacon 🙂 We both ended up getting seconds and finishing it up for breakfast in the morning (this is very rare for my husband). The only thing I wish I hadn’t done was leave it in the oven too long so the eggs cooked all the way through. I would have loved for the liquid gold yolk to blend in with the rest of the dish, but I’ll have to keep a better eye on it next time. I will for sure be making this again. Next time, I will try it with 100% grass-fed beef along with a seasoning mix to make it taste like sausage. Yum!
And for a bonus: I’m now not afraid to use my cast iron pan! Awesome.
So here ya go!
Sweet Potato Breakfast Skillet with Bacon [paleo, dairy-free, gluten-free]
What You’ll Need:
- 12 ounce package of pastured, nitrate-free bacon, cut into 1-inch pieces
- 5 cups diced sweet potatoes (about a 1/2 inch dice)
- 4 cups diced zucchini
- 1 bag of frozen peppers and onion fajita vegetables
- 6 large pastured eggs
- ½ tsp black pepper
- Himalayan Pink Salt, to taste
Note: If you don’t have a cast iron pan, don’t worry! Just grab your favorite skillet instead! Then right before it’s time to add in your eggs, dump your sweet potato and bacon mixture into an oven safe dish, add your eggs, and place into the oven. Same delicious dish with only one teeny tiny extra step. Still totally worth it!
Now I want to hear YOUR thoughts about this recipe. So share them in the comments below!
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