Garden Vegetable Sweet Potato Skillet
Gluten Free Living – 2022
I loved this Garden Vegetable Sweet Potato Skillet. This is a veggie-heavy skillet breakfast with no meat. It does however have cheese and eggs so it’s not vegan. This one comes with shredded sweet potatoes seasoned with parsley and oregano. It’s topped first with Monterey Jack and Cheddar cheeses, then with broccoli, mushrooms, tomatoes, bell peppers and onions. After that eggs are slid on the top. It makes for one fantastic breakfast entree.
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This is also a terrific way to use up garden veggies! You can certainly get creative and enjoy the benefits of wholesome foods along the way. As you’ll see from the pictures, I pre-cooked the sweet potatoes and the veggies. That way, I just pulled out the amounts I needed when I wanted them for a skillet breakfast. They’ll last a week or longer in the fridge.
If you want to make this recipe for a family breakfast, here are my recommendations.
1.Use a griddle and cook everything at one time (except the eggs, they must be cooked last). You may want to cook up potatoes (or sweet potatoes), veggies, or meats in advance. Then just toss together and heat up in your microwave or oven.
2. Don’t leave off seasoning the potatoes or eggs. Even if you enjoy different flavors than the ones I prefer, use them. It really amps up the flavors of this breakfast skillet. You’ll find everything a little dull if you use only salt and pepper. Add your favorites. Get creative.
3. I recommend using a non-stick skillet if you don’t have a griddle. You’ll also need a serving dish(es) in which to transfer everything. A small skillet if you heat up ingredients in the oven, or a baking dish if microwaving to heat everything up.
4. If you want to make multiple skillets (for your whole family for breakfast), you will need a griddle and it is really better to pre-cook everything (except the eggs). Then just assemble everything the next morning and put in the oven or microwave to melt the cheese and get everything hot again.
Garden Vegetable Sweet Potato Skillet is mind-bogglingly good. The cheese makes everything gooey, the vegetables add crunch, the seasonings add pizzazz and the eggs are just plain good. (I always use pasture-raised eggs because they taste so much better). If you have a large vegetable garden or just enjoy eating healthy and purchase a lot of fresh veggies regularly, this is one amazing way to enjoy them.
Garden Vegetable Sweet Potato Skillet is great with fresh fruit for breakfast.
This meatless entree is filled with lots of fresh veggies.
For those who prefer sweet potatoes over regular potatoes, this recipe is perfect.
Here’s what I did.
I used these ingredients. Notice I pre-cooked both the sweet potatoes and the veggies.
If you want to make this for a Saturday morning breakfast, and you don’t have a lot of time on your hands, pre-cook the veggies and sweet potatoes. It will make everything go more quickly.
If you haven’t pre-cooked your sweet potatoes or veggies, put about 2 tablespoons butter in a non-stick skillet. Shred the sweet potatoes and add to butter in skillet. Season with salt, pepper, parsley and oregano. If you have fresh herbs, feel free to use them. Turn the potatoes over and cook both sides until the potatoes are tender.
Transfer the sweet potatoes to an oven-proof 8-inch skillet or a round 8-inch baking dish.
Top the sweet potatoes with Monterey Jack cheese.
Top the Monterey Jack cheese with sharp Cheddar cheese.
If you haven’t pre-cooked the veggies, melt a half-tablespoon of butter in a non-stick skillet. Add onions and bell peppers and cook two-to-three minutes. Add broccoli, tomatoes and mushrooms and saute approximately 5 minutes longer over medium heat until tender. If desired, sprinkle veggies with salt, pepper, oregano and parsley.
Transfer cooked veggies to oven-proof skillet or glass baking dish. Heat in a pre-heated 350 oven for about 5-7 minutes until cheese melts. Or, place glass dish in the microwave and heat about a minute until the cheese melts.
Meanwhile, fry eggs in remaining 1/2 tablespoon of butter in a non-stick skillet. Season with salt, pepper, parsley and oregano. (Again, use fresh herbs, if you desire).
Remove oven-proof skillet from oven or glass baking dish from microwave. Once egg whites are fully cooked, transfer eggs to the top of the oven-proof skillet or the glass baking dish. Serve immediately.
This gluten free recipe will really delight your appetite, especially if you enjoy eating a lot of fresh veggies.
This is also a favorite recipe for “Meatless Mondays” or “Breakfast for Dinner!”
If you have your own garden, this recipe is a win-win, because you can use a lot of those veggies in this recipe.
Here’s the recipe.
GARDEN VEGETABLE SWEET POTATO SKILLET
(My own concoction)
Garden Vegetable Sweet Potato Skillet
Garden Vegetable Sweet Potato Skillet is mind-bogglingly delicious! It’s one of those breakfast entrees where you can never get enough. This skillet breakfast is chocked full of fresh garden veggies like tomatoes, broccoli, sweet potatoes, bell peppers and mushrooms. Monterey Jack and Cheddar cheeses along with eggs pull it all together. It’s a marvelous breakfast entree for Meatless Mondays, Breakfast for Dinner or weekend, company or holiday breakfasts or brunches. If you’re looking for a vegetarian, gluten free breakfast entree that’s hearty as well as healthy, this is it!
- non-stick skillets
- small oven proof skillet
- sharp knife
- spatula
- grater
- vegetable peeler
- measuring cups
- measuring spoons
- 1 small sweet potato (peeled and grated)
- 4 tbsp. salted butter (divided use)
- 1/2 tsp. Salt and pepper (to taste)
- 1/8 tsp. dried parsley (divided use)
- 1/8 tsp. dried oregano (divided use)
- 1/2 cup Monterey Jack cheese (shredded)
- 1/2 cup sharp Cheddar cheese (shredded)
- 1/2 cup fresh mushrooms (sliced )
- 1/2 cup fresh broccoli florets
- 1/4 cup red bell pepper (diced)
- 1/4 cup orange bell pepper (diced)
- 2 tbsp. onions (diced )
- 1/2 cup fresh tomatoes (diced )
- 2 large eggs
- In a non-stick skillet melt half tablespoon butter.
- Add onion and bell peppers and cook about two to three minutes.
- Add mushrooms, tomatoes and broccoli.
- Season veggies with salt and pepper and one-third of the parsley and oregano (or to taste).
- Saute veggies about 5 minutes longer until tender.
- Transfer to a plate and set aside.
- Melt 2 tbsp. butter in non-stick skillet.
- Sauté sweet potatoes in butter.
- Season with salt and pepper and one-third of the parsley and oregano (or more to taste).
- Cook and stir until sweet potatoes are tender.
- Transfer sweet potatoes to an 8-inch ovenproof skillet or 8-inch round glass baking dish.
- Top with both cheeses, then the cooked veggies.
- Place oven-proof skillet in a pre-heated 350 degree oven and heat through for 5-7 minutes.
- Or, if using glass baking dish, microwave for about a minute until cheese melts.
- Meanwhile, fry two eggs (sunny-side up) in remaining half tablespoon of butter in non-stick skillet until whites are completely cooked.
- Season generously with salt and pepper, and remaining third of the parsley and oregano (or more as desired).
- Place cooked eggs over top of heated oven-proof skillet or glass dish that’s been heated in the microwave.
- Serve immediately.
NOTE: You can also pre-cook the sweet potatoes and veggies and then pull out in amounts desired for the recipe. Heat in pre-heated 350° oven for about 10 minutes or so until all the veggies are hot and the cheese has melted. Then add the eggs over top before serving.
NOTE: I recommend using either a non-stick skillet or griddle for this recipe. If you try to make more than one serving, it is easier to pre-cook the sweet potatoes and veggies.
NOTE: For this recipe, I pre-cooked the sweet potatoes and veggies.
NOTE: This makes one whopper of a breakfast. You may find that you can get two servings out of each breakfast skillet instead of one.
© Can’t Stay Out of the Kitchen
I loved the combination of veggies with sweet potatoes in this tasty breakfast entree.
This is a marvelous breakfast entree for weekend, company or holiday breakfasts. Just get out the griddle!
Every bite is scrumptious!
You may also enjoy these delicious recipes!
Garden Vegetable Breakfast Skillet
Garden Vegetable Breakfast Skillet with Bacon
Loaded Porky Pig Breakfast Skillet
Garden Vegetable Sweet Potato Skillet
Garden Vegetable Sweet Potato Skillet is mind-bogglingly delicious! It’s one of those breakfast entrees where you can never get enough. This skillet breakfast is chocked full of fresh garden veggies like tomatoes, broccoli, sweet potatoes, bell peppers and mushrooms. Monterey Jack and Cheddar cheeses along with eggs pull it all together. It’s a marvelous breakfast entree for Meatless Mondays, Breakfast for Dinner or weekend, company or holiday breakfasts or brunches. If you’re looking for a vegetarian, gluten free breakfast entree that’s hearty as well as healthy, this is it!
- non-stick skillets
- small oven proof skillet
- sharp knife
- spatula
- grater
- vegetable peeler
- measuring cups
- measuring spoons
- 1 small sweet potato (peeled and grated)
- 4 tbsp. salted butter (divided use)
- 1/2 tsp. Salt and pepper (to taste)
- 1/8 tsp. dried parsley (divided use)
- 1/8 tsp. dried oregano (divided use)
- 1/2 cup Monterey Jack cheese (shredded)
- 1/2 cup sharp Cheddar cheese (shredded)
- 1/2 cup fresh mushrooms (sliced )
- 1/2 cup fresh broccoli florets
- 1/4 cup red bell pepper (diced)
- 1/4 cup orange bell pepper (diced)
- 2 tbsp. onions (diced )
- 1/2 cup fresh tomatoes (diced )
- 2 large eggs
- In a non-stick skillet melt half tablespoon butter.
- Add onion and bell peppers and cook about two to three minutes.
- Add mushrooms, tomatoes and broccoli.
- Season veggies with salt and pepper and one-third of the parsley and oregano (or to taste).
- Saute veggies about 5 minutes longer until tender.
- Transfer to a plate and set aside.
- Melt 2 tbsp. butter in non-stick skillet.
- Sauté sweet potatoes in butter.
- Season with salt and pepper and one-third of the parsley and oregano (or more to taste).
- Cook and stir until sweet potatoes are tender.
- Transfer sweet potatoes to an 8-inch ovenproof skillet or 8-inch round glass baking dish.
- Top with both cheeses, then the cooked veggies.
- Place oven-proof skillet in a pre-heated 350 degree oven and heat through for 5-7 minutes.
- Or, if using glass baking dish, microwave for about a minute until cheese melts.
- Meanwhile, fry two eggs (sunny-side up) in remaining half tablespoon of butter in non-stick skillet until whites are completely cooked.
- Season generously with salt and pepper, and remaining third of the parsley and oregano (or more as desired).
- Place cooked eggs over top of heated oven-proof skillet or glass dish that’s been heated in the microwave.
- Serve immediately.
NOTE: You can also pre-cook the sweet potatoes and veggies and then pull out in amounts desired for the recipe. Heat in pre-heated 350° oven for about 10 minutes or so until all the veggies are hot and the cheese has melted. Then add the eggs over top before serving.
NOTE: I recommend using either a non-stick skillet or griddle for this recipe. If you try to make more than one serving, it is easier to pre-cook the sweet potatoes and veggies.
NOTE: For this recipe, I pre-cooked the sweet potatoes and veggies.
NOTE: This makes one whopper of a breakfast. You may find that you can get two servings out of each breakfast skillet instead of one.
© Can’t Stay Out of the Kitchen
2 Comments
wordle game
June 2, 2022 at 10:12 pm
I followed your recipe and it’s really delicious.
Teresa
June 6, 2022 at 7:34 am
Yes it is!