An awesome + easy breakfast skillet that doesn’t just need to be for breakfast. This skillet is put together on the stovetop with sweet potatoes, bell peppers, onion, mushrooms, and prosciutto and then add some eggs and pop in the oven to finish! It is super easy and super delish!!
Website Upgrade
Oh my Lord, I am getting sooo dang excited because as we speak I type 😉 3 Scoops of Sugar is getting a brand new design! I can hardly wait! The design itself is so amazing and Julie from Deluxe Designs has done a fabulous job! I can not wait for you to see it too! 3SS is in need of a more user friendly site and that is just what is to come!! So stay tuned friends!
Food Upgrades
Speaking of upgrades this sweet potato, veggie, and prosciutto breakfast skillet is certainly an upgrade. At our house, the kids often like scrambled eggs and sausage for supper and that is okay with me too. I actually love the breakfast for supper thing especially because my breakfast usually consists of my coffeex2 okay maybe 3 some days. OMG I have 3 every day.
But, anyway, I wanted to change things up a bit for me and the hubs.
Add a little more “wow factor” to our meal ya know?
A plateful of eggs..meh that’s alright. Sometimes they are even made into a breakfast burrito to make it look like I tried a little harder!😂 No, this time I wanted it to be picture perfect and taste amazing. That’s where this sweet potato, veggie, and prosciutto breakfast skillet comes in. By the way, I am so glad I added the prosciutto to this skillet. Another great recipe with prosciutto I have made lately is this amazing quick and easy stromboli.
Lovin my Cast Iron
Seriously, the heading says it all. These days I am literally finding things that will work in my cast iron pan because I love using it so much.
Love love love that you can just pop it in the oven too if you need to.
For this breakfast skillet recipe, which I don’t even know why I named it a breakfast skillet but I guess it does look breakfast-y when you look at it. My point is this👉 this recipe is so darn simple and really doesn’t take too long at all other than chopping up your veggies. The sweet potatoes are such a necessity in this skillet with their crunch outside and soft + yummy inside. The veggies bring tons of flavor and then the eggs do their thing and make this recipe a 10! You can even spice it up like I did and add a pinch or two of cayenne pepper and toss some jalapeños on top. OMG…issogood.
Oh, and don’t forget the avocado. It just makes everything that much better.
Sweet Potato, Veggie, + Prosciutto Breakfast Skillet
So Easy
Gluten-Free
So delicious you will want it for lunch/dinner too!
Sweet Potato, Veggie, and Prosciutto Breakfast Skillet
Ingredients
- 1 sweet potato cubed
- 1-2 tablespoons olive oil
- 1 cup yellow onion chopped
- 1/2 green bell pepper chopped
- 1/2 red bell pepper chopped
- 3-4 mushrooms chopped
- 3-4 slices prosciutto chopped
- 6 eggs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- pinch cayenne pepper optional
- Toppings: 1/2 sliced avocado 1 sliced jalapeño, 1 tablespoon chopped cilantro and mozzarella cheese
Instructions
- Preheat oven to 400℉.
- Heat oil in cast iron pan over medium heat. Add sweet potato and cook for 3-4 minutes or until crispy on the bottom. Watch closely so sweet potatoes don't burn on the bottom. Stir well and cook for another 3-4 minutes while occasionally stirring.
- Add onion, peppers, and mushrooms and cook until they become soft.
- Add prosciutto and mix.
- Remove pan from heat. Make wells for eggs and carefully add each egg to a well.
- Bake at 400℉ for 9-12 minutes. Eggs will likely be cooked through at 10 minutes.
- Optional: Top with sliced avocado, jalapeños, chopped cilantro and mozzarella cheese.
- Serve immediately. Enjoy!
Notes
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