Breakfast is a hallowed time in our home. Not brunch…breakfast. I primarily blame my husband for this tradition. He isn’t one for typical traditions but when it comes to breakfast on the weekend, it is sacred, it has to be from a skillet, and it happens before 9AM. He was the crazy friend in college that would wake up one too many friends knocking on their door at 7 AM saying “it’s BREAKFAST TIME”.
AT SEVEN AM…
in COLLEGE. uuuuuh.
God bless him.
But now that we are in our mid-thirties, 7 AM is not that early to me anymore. My hubby still wakes up bright-eyed and bushy-tailed (ugh) on Saturday or Sunday morning and says, “It’s BREAKFAST TIME”. Usually there is a dance that goes with this statement as he pulls out his most prized flea-market find, an old Griswold cast iron skillet that he lugged back from MARFA, TEXAS on a PLANE.
God bless him.
Sunday mornings in our home consist of putting on a record, firing up the cast iron skillet, and brewing a pot of coffee. Currently, I have Sturgill Simpson on repeat and this Brussels Sprout and Sweet Potato Breakfast Skillet heating up. This breakfast skillet is similar to a breakfast hash that I get at my favorite breakfast spot in KC called Urban Table. There is something about getting breakfast served to you in a skillet, am I right?
I love the flavors of this breakfast with the smokey bacon, seared brussels sprouts, caramelized onions, and sweet potatoes. I season the whole shabang with a spicy kick from the chipotle powder and smoked paprika, adding to the smokiness of the bacon.
Oh and a few cook’s notes –
1. Be sure to dice your sweet potatoes rather small so that they cook all the way through quickly.
2. If your brussels sprouts are humongous, just quarter them. Basically you want them to be just a bit larger than the sweet potatoes because the brussels sprouts will cook faster than the sweet potatoes. Cooking pieces that are slightly larger will allow them to be done at about the same time.
3. If you are serving this to tiny tots or people with a spice intolerance, I would hold off on the chipotle powder and use chili powder or nothing. Chipotle powder is quite spicy.
4. To finish the whole thing off, cook the eggs separately to each persons desired consistency. I love my eggs either poached or sunny side up, but the Breakfast Man likes over-easy eggs.
5. If you don’t have a cast iron skillet, cry yourself to sleep and hope that santa brings you one. But never fear, you can make this in a regular skillet OR you could even roast your veggies (tossed with olive oil) in a 450F preheated oven for 20 minutes, stirring halfway through cooking time.
So throw on some warm socks, brew a pot of coffee, and pull out your skillet. BECAUSE IT IS BREAKFAST TIME!!!!!
Brussels Sprouts and Sweet Potato Breakfast Skillet
- 2 to 3 slices of smoky thick cut bacon, sliced
- 1/2 red onion, sliced thin
- 1 large sweet potato, peeled and diced into 1/4-inch to 1/2-inch cubes
- 1 cup of small brussels sprouts, trimmed and halved
- 1/8 teaspoon chipotle powder (optional)
- 1/4 teaspoon smoked paprika
- 2 to 4 large eggs
- salt and pepper to taste
- Heat a large cast iron skillet over medium heat. Add bacon and cook until the fat is rendered and the pieces are just crisp (not burned!). Remove the bacon slices using a slotted spoon and place on a paper-towel lined plate to drain.
- Reduce the heat under the skillet, add the sliced, sweet potato cubes, and halved brussels sprouts and stir to coat with the bacon grease. Cook for about 10 to 15 minutes, stirring often, until the sweet potato has softened. Add bacon and spices to the veggie skillet and stir to coat. Turn off heat.
- In a separate skillet, poach or fry eggs to desired consistency. Spoon out portions of the brussels sprouts and sweet potatoes onto separate plates and top with eggs.
2. This dish serves 2 GENEROUSLY or 4 smaller portions. If serving a crowd, serve with a fruit salad.