This sweet potato breakfast bowl is the perfect start to anyone's day! This dish is great year round but I personally think it's the perfect fall dish. It's hearty and cozy which makes it perfect for these short, chilly days. When the cold weather hits and the days get shorter, I usually decrease my veggie intake by quite a bit and start eating hearty and not so healthy foods. After I do this for a while, I start craving vegetables and this dish seems to always hit the spot. It still has those cold weather, cozy feels but with a little bit more vegetables than the standard cold weather meal.

One of the keys to making this sweet potato breakfast bowl taste so good is cooking all of the vegetables in the bacon grease! I know, I just made it sound like this was a healthy dish by talking about all of the vegetables in it! It's full of vegetables but we gotta make sure it tastes good and sticks some meat on your bones for the colder months.

Tools to make this recipe:

Oven Safe Skillet. I chose to make this sweet potato breakfast bowl in a cast iron skillet but any oven-safe skillet would work fine. If you don't want to make the dish in a cast iron but need a recommendation for a great oven safe skillet, I recommend this one. I got this Calphalon skillet for my birthday a while back and I have been obsessed with it ever since!

📖 Recipe

Loaded Sweet Potato Breakfast Bowl

This loaded sweet potato bowl is full of veggies as well as delicious bacon and eggs. It makes the perfect breakfast bowl. It's a great, hearty dish to start your day on the right foot! Give it a try and be sure to tag @andees_apron on Instagram!

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Prep Time: 15

Cook Time: 30

Servings: 4

Author: Andee

Ingredients

8 oz package of bacon
2 cloves garlic
2 shallots
2 large sweet potatoes
1 large red bell pepper
½ tablespoon paprika
½ tablespoon oregano
½ tablespoon thyme
½ teaspoon red pepper flakes
4 cups kale
2 roma tomatoes
4 eggs
1 c Mozzarella Cheese
Salt and pepper to taste
Sour Cream for garnish
Chives for garnish

Instructions

Preheat oven to 400°F.
Place cast iron pan over medium heat and cook the bacon in the pan. While the bacon cooks, wash and prep the vegetables.
8 oz package of bacon
Mince garlic. Thinly slice shallots. Cut sweet potato and red bell pepper into ½ inch cubes.
2 cloves garlic, 2 shallots, 2 large sweet potatoes, 1 large red bell pepper
Remove bacon and set aside on a plate with a paper towel to absorb the grease.
Cook garlic and shallots in the bacon grease that is left over in your pan until shallots are translucent.
2 cloves garlic, 2 shallots
Add sweet potato, red bell pepper and spices to the pan. Continue cooking until all of the veggies are cooked through. While they are cooking, continue washing and prepping the remaining vegetables.
2 large sweet potatoes, 1 large red bell pepper, ½ tablespoon paprika, ½ tablespoon oregano, ½ tablespoon thyme, ½ teaspoon red pepper flakes
Remove kale leaves from stems and chop Roma tomatoes into medium sized pieces.
4 cups kale, 2 roma tomatoes
Once the sweet potatoes are cooked, add the kale to the pan and cook until wilted.
4 cups kale
Sprinkle with tomatoes. Create gaps in the pan for the eggs. Crack eggs into the spaces that you just made and place the pan in the oven. Cook until the eggs reach the desired amount of doneness. I cooked mine for 10 minutes and the eggs weren't runny at all.
2 roma tomatoes, 4 eggs
Remove from oven. Sprinkle with cheese. Salt and pepper to taste. Garnish dish with sour cream and chives.
1 c Mozzarella Cheese, Salt and pepper to taste, Sour Cream, Chives