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Sweet Potato and Sausage Breakfast Skillet

Nothing says brunch like this warm, hearty and comforting Sweet Potato and Sausage Breakfast Skillet. Made with chicken sausage, eggs, sweet potato, bell peppers, mushrooms, kale and topped with avocado slices. A one-pot nutrient-dense, flavorful breakfast.

Course Breakfast
Cuisine American
Keyword Breakfast Skillet, Sweet Potato and Sausage Breakfast Skillet
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 408 kcal
Author Angelica Arias

Ingredients

  • 1 tbsp avocado oil
  • 1 yellow onion
  • 3 garlic cloves
  • 2 sweet potatoes
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 cup sliced crimini mushrooms
  • 1/2 tsp pink salt
  • 1 tsp paprika
  • 1 tsp cumin
  • 4 chicken sausages
  • 2 cups chopped kale
  • 4 eggs
  • avocado slices
  • fresh cilantro for garnish

Instructions

  1. Start by prepping your veggies and sausage; thinly dice onion, mince garlic, dice sweet potatos, red bell pepper and green bell pepper, slice mushrooms, and sausage. Set all pepped ingredients to the side.

  2. Preheat oven at 350 degrees. 

  3. Place a large cast iron on stovetop and drizzle with avocado oil. Set heat on medium-high heat and bring oil to a heat. Toss in onion and garlic and saute for about 2 minutes until onion becomes translucent.

  4. Toss in diced sweet potatoes and sauté for another 2-3 minutes. While sweet potatoes are getting soft and tender, add in bell peppers and mushrooms. Continue to sauté veggies for another 2 minutes. While veggies are cooking through, sprinkle with salt, paprika and cumin. Continue sauteeing getting all the spices blended into the vegetables.

  5. Stir in sausage and sauté for 1 minute. Add kale and stir all of the ingredients together. Continue sautéing for another 1-2 minutes until kale starts to lightly wilt. 

  6. Remove cast iron from heat. Using a large spoon or spatula, move ingredients around making four open spaces towards the sides of the pan. Crack your eggs into these spaces. 

  7. Place cast iron in preheated oven for 7-10 minutes. Depending on how runny or not runny you want your eggs. 

  8. Top with avocado slices and garnish with fresh cilantro. Serve immediately.

Recipe Notes

  • Meal Prep Tip- If you're making this for a fancy weekday breakfast or a weekend brunch, you can do some food prep ahead of time. Chop your veggies and keep them refrigerated. You can also measure out your spices ahead of time and keep them in a separate container combined and then just add to your skillet when you're ready to cook.
Nutrition Facts
Sweet Potato and Sausage Breakfast Skillet
Amount per Serving
Calories
408
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
4
g
Cholesterol
 
224
mg
75
%
Sodium
 
1308
mg
57
%
Potassium
 
823
mg
24
%
Carbohydrates
 
36
g
12
%
Fiber
 
7
g
29
%
Sugar
 
10
g
11
%
Protein
 
23
g
46
%
Vitamin A
 
21211
IU
424
%
Vitamin C
 
100
mg
121
%
Calcium
 
168
mg
17
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.