Sweet Potato, Bacon, Red Onion and Cheddar Breakfast Skillet

By garciamoss

Breakfast is the most important meal of the day, so it’s a good idea to start the day off with a rich, flavorful and nutritious dish that will keep you satisfied until lunch. This breakfast skillet recipe is packed with great ingredients like onion, pepper, cheddar, sweet potatoes, bacon and eggs. It also features a ton of veggies, so it’s pretty wholesome too. The recipe serves six, which is a perfect dish to share with the whole family for a fun, casual weekend family breakfast.

Ingredients

• 2 pounds skin-on sweet potatoes (about 3 medium), scrubbed and cut into 1/2 pieces
• 1/2 pound smoky bacon, diced
• 1 small red onion, diced
• 1 red bell pepper, diced
• 2 celery stalks, chopped
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• Salt and pepper
• 4 ounces Cabot Farmhouse Reserve Cheddar (about 1 cup)
• 6 large eggs, poached, sunny-side up or over easy
• 1 ounce Cabot Farmhouse Reserve Cheddar for garnish (about 1/4 cup)

Details

Adapted from cabotcheese.coop

Preparation

Step 1

1. 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.

2. Line a plate with paper towels. In a heavy 10-inch cast iron skillet, cook bacon until crispy. Use a slotted spoon to remove bacon from skillet and drain on lined plate.

3. Remove all but 1 tablespoon 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).

4. Crumble bacon into potato mixture. Season with thyme, basil, salt and pepper. Stir in grated cheese. Keep stirring until cheese is melted and potatoes somewhat mashed. Turn the heat low and keep warm while you cook the eggs.

5. 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.