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

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′]

AuthorTrinaDifficultyBeginner

mini skillet paleo breakfast with potatoes, bacon and Brussels sprouts

 3 strips of bacon, fried and chopped
 1 sweet potato, peeled and diced
 68 Brussels sprouts, halved (remove stems if desired)
 2 fresh eggs
 1 pinch each of salt, pepper, garlic powder and paprika

1

Preheat oven to 425ºF

2

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

3

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

4

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

5

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

6

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

7

Makes 2 mini-skillet breakfasts

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Ingredients

 3 strips of bacon, fried and chopped
 1 sweet potato, peeled and diced
 68 Brussels sprouts, halved (remove stems if desired)
 2 fresh eggs
 1 pinch each of salt, pepper, garlic powder and paprika

Directions

1

Preheat oven to 425ºF

2

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

3

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

4

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

5

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

6

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

7

Makes 2 mini-skillet breakfasts

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

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