Name: Mushroom, Sweet Potato and Kale Breakfast Skillet
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Yield: 4
Ingredients: 3 tablespoons olive oil, divided; 2 sweet potatoes, cut into 1/2-inch pieces; 1 pound white button mushrooms, or crimini mushrooms, cleaned and quartered; 2 cups kale, stemmed, roughly chopped; 1 teaspoon ground cumin; 1/2 teaspoon paprika; Kosher salt and freshly ground black pepper, to taste; 4 large eggs; 1 avocado, halved, pitted, peeled and sliced; Chopped fresh parsley, for garnish

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Prep Time 8
Cook Time 20
Total Time 28 minutes
Yield 4 1x

Breakfast & Brunch

Whip up this hearty, 30-minute breakfast using just one pan and 10 mouthwatering ingredients.

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Ingredients

Scale

3 tablespoons olive oil, divided
2 sweet potatoes, cut into 1/2-inch pieces
1 pound white button mushrooms, or crimini mushrooms, cleaned and quartered
2 cups kale, stemmed, roughly chopped
1 teaspoon ground cumin
1/2 teaspoon paprika
Kosher salt and freshly ground black pepper, to taste
4 large eggs
1 avocado, halved, pitted, peeled and sliced
Chopped fresh parsley, for garnish

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Instructions

Preheat oven to 375°F. Heat 2 tablespoons oil in large cast-iron skillet over medium-low heat. Add potatoes and cook, stirring occasionally, until light golden-brown and tender-crisp, about 10 minutes. Stir in remaining oil, mushrooms and kale, and cook until kale is wilted, about 1 to 2 minutes. Stir in cumin, paprika, salt and pepper. Remove from heat.
Make 4 small wells in mushroom mixture. Crack an egg into each well. Bake, until whites are set and yolks are cooked to your liking, about 6 to 8 minutes. Garnish with avocado and parsley. Serve and enjoy.