Let’s get cooking with this easy cast iron skillet recipe, a sweet potato breakfast skillet!

What do cooking and quarantine have in common? I have time for both now. I have had ample time to dabble in recipes and make fun new things with a few mistakes on the way… okay maybe a lot. I am not a baker or a chef by any means but I think with the right tools it makes the process a little more easier.

Uno Casa Cast Iron Skillet Set

I have been wanting a fresh set of iron skillets for a hot minute now and thanks to Uno Casa I got them! They have a fantastic set 2 piece set of Cast Iron Skillets. One is 10″ and one is 12″. The 12″ pan is perfect for meal prepping or when I have a family event. It yields the perfect amount of space

Each skillet incorporates twin ergonomic handles and twin pouring spouts and comes complete with heat resistant silicone handle covers and specially designed scrapers for cleaning. Anyways, as much as I love talking about the skillets I like talking about what I can make with them more.

The first recipe I made was a super yummy delicious breakfast has and I’m going to share that recipe with you now!

Sweet Potato Breakfast Skillet With Bacon

Breakfast is a sacred ritual for me. I’ve always been a person who needs to get up and eat breakfast right away int he morning. It’s called breakfast for a reason. You’ve just fasted overnight and your body needs nourishment to get energized! Break-Fast: breaking your fasting. Anyways, I digress. I originally retrieved this recipe from Allergy Free Alaska but made a few twists of my own.

Now, prior to cooking in a cast-iron skillet, you need to season it, however, Uno Casa pre-seasons there cast iron skillets so as a beginner user, I went straight to the stove.

This Sweet Potato Breakfast Skillet with Bacon isn’t just for breakfast. It’s my go-to recipe for a hearty evening meal as well. And as a single mom to my self, I have a great appreciation for one-pan meals that I can store and eat throughout the week.

Sweet Potato Breakfast Skillet Recipe

INGREDIENTS

• 6-8 ounces of turkey bacon, cut into 1-inch pieces
• Additional coconut oil or avocado oil if bacon doesn’t yield the right amount of fat (turkey bacon usually doesn’t)
• 2.5 cups diced sweet potatoes (about a 1/2 inch dice)
• 2 cups diced zucchini
• 1/2 cup chopped onion
• 1 red bell pepper, chopped (optional)
• 3 large eggs
• Fresh Jax Brunch seasoning (use this link for 15% off)
• Black pepper to taste

Instructions

1. Set the mood. Alexa, play Jack Johnson
2. In a 12-inch cast-iron skillet (I use and recommend this pan use code CUPOFJOJO10 for 10% off), cook the bacon pieces over medium-low heat until crisp (cooking the bacon at a lower temperature will render more fat).
3. Use kitchen tongs to remove the cooked bacon from the pan. Set aside. There should be enough rendered bacon fat to coat the entire bottom of the skillet, about 1/8 inch deep. If your bacon didn’t render this much fat (it can vary from brand to brand), add additional coconut oil or avocado oil to your skillet until there is 1/8 inch of fat.
4. Preheat oven to 400 degrees (F).
5. Increase heat to medium-high and carefully place the diced sweet potatoes in the hot oil. Cook the sweet potatoes without stirring until the bottom of the cubes start to turn golden brown (this can take several minutes). Stir and cook until the cubes just start to soften.
6. Increase heat to high and add the zucchini, onion, and bell pepper to the skillet. Cook until the vegetables are just starting to soften.
7. Stir in bacon pieces. Remove from heat.
8. Make 3 wells in the potato and veggie mixture; break one egg into each well.
9. Place skillet in the oven and bake for 9-14 minutes, or until the eggs are set to your desired type. Serve immediately or pack and refrigerate.

There you have it folks! A delicious meal prepped breakfast dish you can munch on immediately or throughout the week. What are some of your favorite Cast Iron Skillet dishes to make?

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