Sweet potatoes, red peppers, eggs and turkey bacon all come together in this savoury breakfast skillet. Ready in an hour, you could meal prep this Savoury Sweet Potato Breakfast Skillet for any meal of the day!
Pre-heat the oven to 350 degrees and grease a cast iron pan with olive oil.
Place the sweet potatoes, red pepper and banana pepper in the pan and sprinkle with 1/4 tsp of garlic powder, 1/4 tsp salt and the pepper.
In a medium-sized bowl, whisk together the eggs with the green onion, chives, chipotle peppers, and the remaining garlic and salt.
Pour the egg mixture over the sweet potatoes and peppers. Sprinkle on the cheese and then place the chopped turkey or ham pieces on top of the cheese.
Bake for 40 – 45 minutes, or until the sweet potatoes are tender.
Remove from oven and let sit for a few minutes before serving.
Store any leftovers in an airtight container in the fridge and enjoy within 3-4 days.
The mini sweet potatoes are President’s Choice brand, which I found at a local grocery store. If you can’t find mini sweet potatoes, you can use full size sweet potatoes, but you will only need 2 or 3 depending on their size. You will also need to peel them and you may need to cut them into smaller slices.
I used a 10″ cast iron pan, but you could use a larger pan or a casserole dish. Just note that you may need to adjust the cooking time.
If you want a completely clean eating dish, you could substitute goat cheese or parmesan cheese for the marble or tex mex. And while this recipe calls for lean turkey bacon or ham, it is processed, so you could aways substitute real chicken or turkey, if you wanted to be purely clean.