Waking up to the smell of bacon on a Sunday outweighs just about every other Sunday memory as a child. My Ma used to make us the best weekend breakfasts followed by an equally as delicious early Sunday dinner. As an adult living on your own, you really miss these things!
The past few months, I have really been focusing in on getting ready for my spring break vacation on the beach. I started to focus in a little bit more on my diet the last couple of weeks which means…. lowering my carbs! (DANGIT, I LOVE MY CARBS!) I try to be pretty healthy on the weekends but still allow myself some wiggle room. Sweet potatoes are slowly becoming my go-to because of how filling yet nutritious they are. They don’t make you feel stuffed or bloated and I’m finding how many flavors mix well with them!
The recipe for the breakfast skillet I made this weekend is listed below. Packed with flavor, some spice, AND lower in carbs - this is one of my favorite breakfasts to make on the weekends. Plus, there’s not a ton of ingredients which makes for a fast prep! ENJOY!
Chipotle Sweet Potato Breakfast Skillet
Serving for 2
3 slices of bacon - I use thick cut. Increase to 4 slices if using regular
1 sweet potato, peeled and diced
⅓ cup diced red onion
1 zucchini, diced
½ - 1 chipotle pepper in adobo sauce, minced (the more pepper, the more spicy your dish. I use 1)
¼ teaspoon salt
¼ teaspoon pepper
Preheat oven to 400 degrees.
Using a cast iron skillet, cook bacon until crispy. Set bacon aside and crumble once cooled. Keep just enough grease in the skillet to lightly cover bottom. (I had to pour some grease out, this will depend on your bacon)
Add in sweet potato and onion. Saute for about 5 minutes. Add in zucchini, chipotle, and half of crumbled bacon and saute for an extra 3 minutes. Take off heat.
Create a small well for each egg and crack eggs in the wells being careful not to break the yolk. Top with salt and pepper. Bake for 8-10 minutes for runny yolks or 10-13 for a more firm yolk. Top with the rest of your crumbled bacon.