Sweet Potato Breakfast Skillet [for 1]

Sweet Potato Breakfast SkilletIt’s officially Fall, which means it’s time to break out the warm and comforting breakfasts. I guess I’ll give the overnight oats and smoothies a rest for a while. Eh, probably not, but we can pretend.

This easy breakfast skillet is one of my favorite quick and hearty morning meals. It is packed with protein, healthy fats and complex carbs, which will keep you full and energized all morning. We go through sweet potatoes and chicken in our house like they are going out of style. So I always have all of these ingredients on hand in my fridge, and I’m willing to bet you do too.

Sweet Potato Breakfast SkilletYou can get creative with a breakfast skillet like this, use whatever meat you want (or no meat at all), and you could even use red potatoes if you don’t have sweet potatoes on hand. If you don’t want potatoes, you could always sub that out for some kind of vegetable, like broccoli or kale. You do whatever your little heart desires.

Sweet Potato Breakfast SkilletSweet Potato Breakfast SkilletThis recipe is a single serving, and looks super cute when cooked in a small skillet, but if you are cooking for more than just yourself, you can easily double the recipe and use a bigger skillet. I think you guys are going to love how easy this is to throw together. If you make it, be sure and take a picture and show me on Instagram! Hashtag #thewheatlesskitchen.

Sweet Potato Breakfast Skillet [for 1]

Yield: Serves 1


  • 1/2 cup chopped sweet potato
  • 1/3-1/2 cup cooked chicken breast, chopped
  • 1 egg
  • 1/2 small avocado
  • pinch of salt and pepper
  • 2 tsp extra virgin olive oil


  1. Preheat the oven to 350 degrees.
  2. Preheat a small cast iron skillet over medium-heat. Once skillet is hot, add the oil and the sweet potato. Season with a small pinch of salt and pepper and stir occasionally until sweet potato is cooked through. This should take about 5-7 minutes, depending on how small you chopped them.
  3. When potato is cooked through, add the chicken and saute for another 1-2 minutes, just to warm the chicken all the way through.
  4. Move the potato mixture around to make a hole in the center of the skillet. Carefully crack the egg and drop it into the hole. Sprinkle the egg with a tiny bit of salt and pepper.
  5. Carefully transfer the skillet to the oven and bake for about 5 minutes for a runny yolk. If you want the yolk to be harder, bake for 7-8 minutes.
  6. Remove from the oven and garnish with sliced avocado. You can eat it straight from the skillet, just be careful to not burn yourself and always set the skillet on top of a towel or hot plate. If you are worried, then transfer all of it to a plate, and enjoy!


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