This Sausage Sweet Potato Breakfast Skillet is filling, full of flavor, and the perfect Paleo fall breakfast!
It’s officially FALL!!!
This past weekend was SO wonderful… full of relaxing at home and lots of football. We also bought our pumpkins for the porch this weekend, and I couldn’t. be. HAPPIER!! Now if only we could enjoy some fall weather…
We also had plenty of time to meal prep for the week ahead, including cooking this amazing Sausage Sweet Potato Breakfast Skillet!
This has been our go-to meal since I started an elimination diet at the beginning of September (you can read more about why I’m doing it here). I can’t believe I will start adding foods back in on Thursday, but I’m not mad about it! I’m ready to (hopefully) figure out what foods I am sensitive to and then go from there. All I really want is this Califia Farms almond pumpkin spice creamer… it will definitely be the first thing I have when I am completely done and I can hardly wait.
This sausage and sweet potato skillet is filling, full of flavor, and so great to meal prep for the week ahead!
I don’t know about you, but I can’t get enough sweet potatoes, especially when fall rolls around. The combination of sweet potatoes and sweet onion with cinnamon, cumin, and paprika transform this dish into a a beautiful sweet and savory breakfast… the best of both worlds!
This delicious skillet breakfast is super simple and dairy-free, gluten-free, Paleo, and Whole30-approved. Just make sure to read the labels on your sausage (we LOVE Aidells Chicken & Apple Sausage). One more note- if you have an egg sensitivity or just don’t love them, we also cook this skillet without them and it is still FABULOUS.
What are you excited about cooking or baking this fall?! Let me know in the comments!
Also, be sure to follow me on Pinterest for more Paleo Fall meals & inspiration!
Sausage Sweet Potato Breakfast Skillet
This Sausage Sweet Potato Breakfast Skillet is filling, full of flavor, and the perfect Paleo fall breakfast!
Ingredients
- 2 sweet potatoes diced into 1-inch cubes
- ½ sweet onion diced
- 2 green bell peppers diced
- 8 Aidells Precooked Chicken & Apple Sausage links (or any Whole30 compliant sausage) sliced
- 3 large eggs (optional)
- ¼ teaspoon cumin
- ¼ teaspoon paprika
- ½ teaspoon ground cinnamon
- Salt and pepper to taste
- Olive oil
- Avocado (optional)
Instructions
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Preheat oven to 400 degrees F.
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Heat olive oil in a nonstick oven-safe skillet over medium-high heat.
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Add diced sweet potatoes, cumin, paprika, cinnamon, salt, and pepper. Stir to combine. Cover pan and cook for 5 minutes, stirring occasionally.
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Add diced onion and bell peppers and stir to combine. Cover and cook for an additional 5-10 minutes, until sweet potatoes are almost fork tender. Stir occasionally.
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Add sliced sausage and cook uncovered until sausage is heated through, about 5 minutes.
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Crack 3 eggs over the sausage and sweet potatoes and place skillet in oven for 10-15 minutes or until eggs are set.
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Remove from oven, garnish with sliced avocado, and serve warm.
Recipe Notes
Store in an airtight container in the refrigerator for up to 3 days.