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

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

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