Sweet Potato & Brussels Sprout Skillet

Looking for the perfect Christmas morning brunch? We’ve got you covered! 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. It’s a dish everyone will love and is foolproof to make!

1/2 red onion, diced
1 1/2 cups Brussels sprouts, halved (we used partially defrosted for convenience)
1 cup bell peppers, diced
3 medium sweet potatoes, diced
4-6 eggs •2-3 tsp favorite seasoning (we ♥️McCormick’s grill mates bbq seasoning or @Special Shit Seasonings Bull Shit – found in store)
2 tbsp Big Horn UP, Garlic, or Chipotle Olive Oil

Directions: preheat oven to 400 degrees. Heat 1-2 tbsp oil in a cast iron skillet over medium heat. Add Brussels sprouts and sauté over medium high heat until golden; remove and set aside. Add onion and sauté for 2-3 mins. 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. Add sprouts back in and seasoning and stir well. Remove from heat and carefully crack 4-6 eggs on top of skillet mix, evenly spread apart. 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.