Most everyone likes to have a heartier breakfast on the weekend, or at least a hot one. After a week of cold cereal, breakfast bars, and smoothies-on-the-go, you deserve a breakfast worth sitting down for.
Just because a breakfast is hearty and indulgent doesn’t mean you have to skimp on nutrition. Vegetables don’t just add vitamins and minerals to brunch dishes—that’s just a nice bonus. Your taste buds will be far more appreciative of the fact that they add color and serious flavor impact to otherwise-bland egg dishes.
This Autumn-perfect breakfast skillet is a beauty, studded with savory vegetables that contrast with the sweet potatoes. Topped with perfectly-poached farm fresh eggs, it’s a twist on a country hash that will ensure no one in your family wants to stay in bed too long.
Want to make it even healthier? Use your favorite turkey bacon in place of regular.
Sweet Potato, Bacon, Red Onion and Cheddar Breakfast Skillet
- 2 lbs. sweet potatoes, skin on, cut into ½” pieces
- ½ lb. bacon, diced
- 1 small red onion, diced
- 1 red bell pepper, diced
- 2 stalks celery, chopped
- ½ tsp. dried thyme
- ½ tsp, dried basil
- Salt and fresh-ground black pepper, to taste
- 5 oz. Cabot Farmhouse Reserve or Extra-Sharp Cheddar, shredded (about 1 ¼ cup)
- 6 large fresh eggs, poached or fried (use non-stick spray to cut fat)
Place sweet potatoes in a large pot and cover with water. Bring water to a boil and cook until a fork will easily pierce potatoes (about 5 to 7 minutes). Drain. In a heavy 10-inch cast iron skillet, cook bacon until crispy. Use a slotted spoon to remove bacon from skillet and drain on a plate lined with paper towels.
Remove all but 1 Tbsp. of bacon grease from the skillet and place it over medium high heat. Add red onions, red peppers and celery and cook until the vegetables start to soften (about 2 minutes). Add sweet potatoes and cook until they just start to turn brown on one side (about 4 minutes more). Crumble bacon into potato mixture and add seasonings.
Stir in grated cheese, reserving ¼ cup for garnish. Keep stirring until cheese is melted and potatoes somewhat mashed. Turn the heat low and keep warm while you cook the eggs. Use the back of a spoon to make six indentations in potato mixture. Place cooked eggs in these nests. Garnish with remaining cheese. Serve hot. Makes six servings.
Recipe adapted from and courtesy of Cabot Dairy.
What’s your favorite Fall breakfast? Weigh in via the comments section.