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

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

Nutrition Facts

0 servings

Serving size