Weekday breakfasts are always something quick in the Coggins household. My husband and I both need a meal that can be cooked or heated up fast with our busy schedules. And even though I love to cook a good breakfast or brunch meal on the weekends, sometimes I just need something quick and easy. Therefore, this Maple Bacon Breakfast Skillet is easy, you only have to use one pot to cook it all and it’s delicious!
My favorite local brunch restaurant inspired this dish! It has just the right amount of sweet, savory, and spicy. So you will keep going back for more and more. Plus, it re-heats easily for a great breakfast all week long!
Maple Bacon Breakfast Skillet
- 3 cups chopped sweet potato
- 1 tablespoon maple syrup
- 1 1/2 tablespoons avocado oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 slices no sugar added applewood smoked bacon
- 2 cups chopped kale
- 1/3 cup pickled jalapenos chopped
- 3 eggs
Pre-heat oven to 425 degrees. Add sweet potato, avocado oil, maple syrup, salt, and pepper to a bowl and mix thoroughly.
Pour mixed ingredients into a cast iron skillet then place bacon slices on top. Bake for 20 minutes.
Remove skillet from the oven and take the bacon off the skillet. Place bacon onto a paper towel so it will soak up the grease. Add chopped kale and jalapenos to the skillet and stir.
Chop bacon and sprinkle on top of the skillet mixture. Crack 3 eggs slowly on top and bake for another 15 minutes or until eggs are cooked to your preference.
Enjoy immediately or re-heat later. The skillet mixture will keep in the refrigerator for up to 5 days. I do not recommend freezing with the egg.