Sweet and Spicy Breakfast Skillet

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Sweet potato, pepper, and kale breakfast skillet
It should go without saying: breakfast is the most important meal of the day. And if you do it right, it’s the only meal you need (at least until lunch).

One of the essential functions of breakfast is to help us wake up. In the early morning, the prospect of a warm meal is often the only thing that can get us up and out of our sleeping bags. Having a solid breakfast also kick starts our metabolism, sets our body’s internal tempo, and lays the foundation for the rest of the day. That’s a pretty tall order for a packet of instant oatmeal.

We’ve been longtime advocates of the breakfast skillet, both for its simplicity and dynamic range. Add as little or as much as you want, mix and match flavors, and build a meal that inspires you. When it comes to flavors, this Sweet and Spicy Skillet is designed to have it all: something sweet (sweet potatoes), something spicy (poblanos peppers), something healthy (kale), and something hearty (eggs). Sprinkle with some salt and pepper and you’ll have a 360-degree flavor profile that will really light up your taste buds in the morning.

Sweet potato, pepper, and kale breakfast skillet
Sweet potato, pepper, and kale breakfast skillet
Sweet potato, pepper, and kale breakfast skillet
Sweet potato, pepper, and kale breakfast skillet
Sweet potato, pepper, and kale breakfast skillet
Sweet potato, pepper, and kale breakfast skillet
Sweet potato, pepper, and kale breakfast skillet

Sweet potato, pepper, and kale camping breakfast skillet

Sweet and Spicy Breakfast Skillet

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Makes: 2 servings
Calories: 251 kcal
PRINT RECIPE

Ingredients

  • 1 tablespoon olive oil
  • 1 large sweet potato cut into 1/2 inch cubes
  • 2 poblano peppers stems removed, cut into 1/2 inch pieces
  • 1/2 teaspoon salt
  • 2 cups chopped kale
  • 3 cloves garlic minced
  • 2 eggs

Instructions

  1. Heat the olive oil in a skillet over medium high heat. Once the oil begins shimmering, add the sweet potato, peppers, and 1/2 teaspoon salt. Cook 7-10 minutes, until beginning to soften, stirring occasionally so the vegetables cook evenly. Add the kale and garlic and cook an additional 3-5 minutes until the kale is tender.
  2. Once the veggies are done, move them off to one side of the skillet.
  3. Add more oil if needed, then crack the eggs into the empty half of the skillet. Cook until the eggs are to your liking; we like them fried but still runny in the middle.
  4. Split between two plates, season with salt and pepper, and enjoy!

Equipment Needed

Cast iron skillet
Sharp knife
Cutting board
Spatula
Measuring spoons
Dishes & utensils to serve

If you make this meal next time you’re camping, let us know! Leave us a comment below or follow us on Instagram @freshoffthegrid and tag your camp cooking photos #sporkandknife so we can check them out!

Sweet potato, pepper, and kale breakfast skillet

6 Comments

  1. […] so much heat, it does a great job at cooking the steak, mushrooms, and onions. Another favorite is potato hash. The pan does a remarkable job of cooking the potato all the way through (not just browning the […]

  2. […] a hearty breakfast or a unique dinner, add shredded or chopped zucchini and summer squash to this recipe. Serve with toast and fried or poached […]

  3. This breakfast skillet looks so delicious! And you've truly kicked it up a notch cooking it in a cast iron over an open flame! Thanks for sharing your adventure with us!

  4. Love your photos - this looks delish!

  5. I so LOVE this. Heck yes to savory camp skillet breakfasts!

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