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Mushroom, Sweet Potato and Kale Breakfast Skillet
- Prep Time: 8 minutes
- Cook Time: 20 minutes
- Total Time: 28 minutes
- Yield: 4 servings 1x
Description
Whip up this hearty, 30-minute breakfast using just one pan and 10 mouthwatering ingredients.
Ingredients
Units Scale
- 3 tablespoons olive oil, divided
- 2 sweet potatoes, cut into 1/2-inch pieces
- 1 pound white button mushrooms, or crimini mushrooms, cleaned and quartered
- 2 cups kale, stemmed, roughly chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Kosher salt and freshly ground black pepper, to taste
- 4 large eggs
- 1 avocado, halved, pitted, peeled and sliced
- Chopped fresh parsley, for garnish
Instructions
- Preheat oven to 375°F. Heat 2 tablespoons oil in large cast-iron skillet over medium-low heat. Add potatoes and cook, stirring occasionally, until light golden-brown and tender-crisp, about 10 minutes. Stir in remaining oil, mushrooms and kale, and cook until kale is wilted, about 1 to 2 minutes. Stir in cumin, paprika, salt and pepper. Remove from heat.
- Make 4 small wells in mushroom mixture. Crack an egg into each well. Bake, until whites are set and yolks are cooked to your liking, about 6 to 8 minutes. Garnish with avocado and parsley. Serve and enjoy.
Notes
- Make It with Meat: Add crumbled bacon as an additional garnish at the end.
Keywords: Vegetarian, Mushrooms + Eggs
