Sweet Potato and Eggs

This sweet potato and eggs breakfast skillet is a delicious and easy breakfast. No baking and all made in the same pan!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 372kcal

Author Lisa

Cut your bacon in to small pieces. In a large skillet or fry pan cook bacon over medium heat until crispy. Once cooked, remove from skillet and set aside, leaving the bacon grease in the skillet.
6 slices bacon cut into pieces
Add chopped onions to skillet and cook for 3 minutes over medium heat. They will start to soften.
½ yellow onion
Then add your cubed sweet potatoes, stirring to coat with the bacon grease. Then add water to the skillet, cover and cook over medium heat until they can be easily pierced with a fork. Typically, 20 minutes.
2 medium sweet potatoes, ¼ cup water
Once cooked, add in diced jalapeno, garlic powder, paprika and sprinkle with salt and pepper.
1 jalapeno, 1 tbs garlic powder, ½ teaspoon paprika
Using a spatula, make four wells in the potatoes, scraping everything away to reveal the bottom of the skillet.
Crack and egg into each well and season with salt and pepper. Sprinkle cheese and cooked bacon over the skillet then cover with the lid.
4 eggs, ½ cup cheese, 1 teaspoon Salt and Pepper
Continue cooking over medium heat until eggs whites are cooked through and the yolk is as runny or firm as you like it. I recommend checking at 3 minutes then every minute after until eggs are done to your likeness. Garnish with green onions.
Garnish with 2 green onions optional