Rise and shine with this super-easy mini-skillet paleo breakfast recipe for two.
This fun little breakfast couldn’t be easier to make. It starts out in a regular-sized skillet and then you transfer everything to two mini-skillets to finish up cooking in your oven. I used just a few basic seasonings for mine, so feel free to improvise any way you like.
And by the way, if you don’t have a couple of mini-skillets handy, no worries. You can accomplish the same thing with a regular-sized aluminum or cast-iron skillet as long as it’s oven safe. Just the follow the directions below, and scoop out onto plates to serve.
I picked these 6″ cast iron red ones up at Bed, Bath & Beyond some time ago, but Lodge has 6.5″ mini-skillets for about $8 each that are very similar if you’re interested.
Hope you enjoy this simple paleo breakfast idea. If you try it, let me know in the comments what you think! [av_sidebar widget_area=’Lockerdome’ av_uid=’av-tmx464′]
Preheat oven to 425ºF
In 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
Add 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
Next 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
Divide mixture into 2 oven-proof mini-skillets. Crack one fresh egg over the top of each
Bake about 8-10 minutes, or just until egg whites cook through but yolks remains runny. Top with bacon and serve!
Makes 2 mini-skillet breakfasts
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Ingredients
Directions
Preheat oven to 425ºF
In 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
Add 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
Next 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
Divide mixture into 2 oven-proof mini-skillets. Crack one fresh egg over the top of each
Bake about 8-10 minutes, or just until egg whites cook through but yolks remains runny. Top with bacon and serve!
Makes 2 mini-skillet breakfasts
