This Sweet Potato & Brussels Sprout Skillet 🍳 is loaded with sweet, caramelized veggies, a touch of smoky goodness, and is topped off with perfectly cooked eggs.
Cooking this delectable dinner (or breakfast, or lunch!) is not an overly complicated cooking process, either! You’ll leave much of the work to your oven, but this recipe also provides opportunity to grow your sauté skills.
From start to finish, you and your family will be tucking into the perfect autumn dinner within the span of an hour!
– 1/2 Red Onion (diced)
– 1 1/2 Cups Brussels Sprouts, (Halved. We use partially defrosted for convenience.)
– 1 Cup Bell Peppers (diced)
– 3 Medium Sweet Potatoes (diced)
– 4-6 Eggs + 2-3 Tsp Favorite Seasoning
– 2 Tbsp Big Horn UP, Garlic, or Chipotle Olive Oil
Step 1: Preheat oven to 400 degrees.
Step 2: Heat 1-2 tbsp oil in a cast iron skillet over medium heat.
Step 3: Add Brussels sprouts and sauté over medium high heat until golden; remove and set aside.
Step 4: Add onion and sauté for 2-3 mins.
Step 5: Add sweet potatoes and peppers and a pinch of salt and pepper and cook for 10-12 minutes, or until potatoes are slightly tender and can be pierced with a fork.
Step 6: Add sprouts back in and seasoning and stir well.
Step 7: Remove from heat and carefully crack 4-6 eggs on top of skillet mix, evenly spread apart.
Step 8: Place skillet in oven for 11-15 minutes, based on egg cook preference. (Note: 11-12 mins will result in an over easy egg, 13-14 over medium, 15+ fully cooked.)