Sweet Potato & Bacon Breakfast Skillet for 1

Jordan Toohey Carignan
Aug 13, 2017
2 min read

Brunch is actually my favourite thing in the world. If you know me, or follow me on Instagram then you are already very aware of this fact.

But here's the thing, you don't need to go out and spend a bunch of money, or even be with anyone else to enjoy an awesome brunch. The key is a delicious meal and multiple drink options (I'm talking water, coffee, AND juice). So get out a good book, or pull up an awesome show on Netflix, make this and don't do anything for anyone else for like 2 hours.

Voila! Brunch.

If you want to be really nice and make this for more then one person, double, triple, quadruple the recipe as necessary.

Sweet Potato and Bacon Breakfast Skillet for 1

3 tbsp coconut oil, divided

1/2 sweet potato, diced (about 1 cup)

1tsp pink himalayan sea salt

1/2 tsp sage

1/2 tsp thyme

1/2 tsp basil

1/2 red onion

1 cup cremini mushrooms, sliced (about 4)

2 slices of bacon

1 egg

Optional add ins

1 cup spinach

2-3 tbsp feta, crumbled

Add 1 tbsp of coconut oil to a large cast iron pan, and 2 tbsp of coconut oil to a smaller one.
The larger one is now your sweet potato pan. Heat the pan on medium high heat then add the diced sweet potatoes, salt and herbs.
Cover the sweet potato pan with a lid. Check on them every once in a while and give them a stir. If left alone too long, they will burn, if moved to often they won’t get crispy, just mushy. So use your judgement.
Slice the mushrooms, dice the onion and cut the bacon into bite sized pieces.
In the smaller pan, melt the coconut oil of medium high heat then add the bacon, onions and mushrooms.
Stir periodically until the mushrooms have significantly reduced in size and the bacon is crispy.
OPTION here to add in the spinach and stir everything until the spinach is wilted.
When the sweet potatoes are cooked and the bacon is crispy, add the sweet potatoes to the smaller pan with the bacon mixture. Stir until evenly combined.
Create a small well in the middle and add the egg. Cover with a lid and cook for 5-7 minutes or until the egg is cooked through.
Eat straight out of the skillet or transfer to a bowl.
OPTION sprinkle the crumbled feta over everything before serving