Breakfast Recipe | Sweet Potato Breakfast Skillet With Bacon

Sweet Potato Breakfast Skillet With Bacon


Ingredients:
12 ounces of bacon, cut into 1-inch pieces
Additional bacon fat, lard, ghee, or coconut oil
5 cups diced sweet potatoes (about a 1/2 inch dice)
4 cups diced zucchini
1 cup chopped onion
1 red bell pepper, chopped
6 large eggs
Black pepper to taste
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Instructions:
  • In a 12-inch cast iron skillet (I use and recommend this pan), cook the bacon pieces over medium-low heat until crisp (cooking the bacon at a lower temperature will render more fat).
  • Use a slotted spoon to remove the cooked bacon from the pan. Set aside. There should be enough rendered bacon fat to coat the entire bottom of the skillet, about 1/8 inch deep. If your bacon didn’t render this much fat (it can vary from brand to brand), add additional bacon fat, lard, ghee, or coconut oil to your skillet until there is 1/8 inch of fat.
  • Preheat oven to 400 degrees (F).
  • etc
  • etc

  • For Full Instruction: allergyfreealaska.com

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