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!
1 small oven proof skillet or 8-inch round baking dish
1 sharp knife to cut vegetables
1 spatula
1 grater to grate the sweet potatoes
1 vegetable peeler
measuring cups
measuring spoons
Ingredients
1smallsweet potatopeeled and grated
4tbsp.salted butterdivided use
1/2 tsp.Salt and pepperto taste
1/8tsp.dried parsleydivided use
1/8tsp.dried oreganodivided use
1/2cupMonterey Jack cheeseshredded
1/2cupsharp Cheddar cheeseshredded
1/2cupfresh mushroomssliced
1/2cupfresh broccoli florets
1/4cupred bell pepperdiced
1/4cuporange bell pepperdiced
2tbsp.onionsdiced
1/2cupfresh tomatoesdiced
2largeeggs
Instructions
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.
Notes
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.