mini skillet paleo breakfast with potatoes, bacon and Brussels sprouts
mini skillet paleo breakfast with potatoes, bacon and Brussels sprouts

Paleo Mini-Skillet Breakfast with Potatoes, Brussels Sprouts & Bacon

December 31, 2016

mini skillet paleo breakfast with potatoes, bacon and Brussels sprouts

Ingredients

3 strips of bacon, fried and chopped

1 sweet potato, peeled and diced

6-8 Brussels sprouts, halved (remove stems if desired)

2 fresh eggs

1 pinch each of salt, pepper, garlic powder and paprika

Directions

1Preheat oven to 425ºF

2In a regular, medium-sized skillet, fry bacon and remove from pan. Chop, and set aside. Keep 2-3 tablespoons of bacon fat in the skillet

3Add diced sweet potatoes to the same skillet with reserved bacon fat and season with salt, pepper, garlic powder and paprika. Cover and cook over medium heat about 3-4 minutes

4Next add the Brussels spouts halves to the same pan and stir. Cover again and cook another 4-5 minutes. NOTE: Veggies do not need to cook through now – they'll finish up in the oven

5Divide mixture into 2 oven-proof mini-skillets. Crack one fresh egg over the top of each

6Bake about 8-10 minutes, or just until egg whites cook through but yolks remains runny. Top with bacon and serve!

7Makes 2 mini-skillet breakfasts

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