Go Back
–+ servings
Garden Vegetable Sweet Potato Skillet | Can't Stay Out of the Kitchen | this is a fantastic #BreakfastSkillet #recipe that's #vegetarian. It includes lots of veggies including #SweetPotatoes, #tomatoes, #broccoli & #mushrooms along with #MontereyJack & #CheddarCheese. Along with #eggs this makes for one hearty, healthy and deliciously satisfying #breakfast entree. Great for a weekend, company or #holiday breakfast or #brunch. #SkilletBreakfast #HolidayBreakfast #MeatlessMonday #GlutenFree #GardenVegetableSweetPotatoSkillet

Garden Vegetable Sweet Potato Skillet

Teresa Ambra
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!
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 1
Calories 1194 kcal

Equipment

  • 2 non-stick skillets or griddle
  • 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
  

  • 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

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.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]
 

Nutrition

Calories: 1194kcalCarbohydrates: 44gProtein: 47gFat: 95gSaturated Fat: 55gPolyunsaturated Fat: 5gMonounsaturated Fat: 25gTrans Fat: 2gCholesterol: 606mgSodium: 2286mgPotassium: 1377mgFiber: 9gSugar: 14gVitamin A: 24721IUVitamin C: 153mgCalcium: 990mgIron: 5mg
Keyword breakfast, breakfast skillet, broccoli, brunch, cheese, gluten free, main dish, mushrooms, sweet potatoes, tomatoes, Vegetarian
Tried this recipe?Let us know how it was!