Sweet Potato, Veggie, and Prosciutto Breakfast Skillet
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!!
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
Nutrition information includes sweet potato, veggies, prosciutto, and eggs but does not include possible toppings including avocado, cheese, jalapeño, cilantro