Sweet and Spicy Breakfast Skillet

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Cast-iron skillet with kale sweet potatoes and two eggs
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.

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Ingredients for a breakfast skillet on a cutting board
Michael chopping a poblano pepper
Michael cutting the stem out of kale
Chopped peppers sweet potatoes and kale
Sweet potatoes and green peppers cooking in a cast iron skillet
Michael cracking eggs into a cast iron skillet on a campfire
Breakfast hash and eggs in a cast iron skillet over a campfire

Cast-iron skillet with kale sweet potatoes and two eggs

Sweet and Spicy Breakfast Skillet

Sweet potatoes, spicy poblano peppers, hearty kale and two fried eggs, this one skillet breakfast is a great way to start your day.
Author: Fresh Off The Grid
5 from 2 ratings
Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
2 servings


  • 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
  • ½ teaspoon salt
  • 2 cups chopped kale
  • 3 cloves garlic, minced
  • 2 eggs


  • 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.
  • Once the veggies are done, move them off to one side of the skillet.
  • 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.
  • Split between two plates, season with salt and pepper, and enjoy!

Nutrition (Per Serving)

Calories: 251kcal

*Nutrition is an estimate based on information provided by a third-party nutrition calculator

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A cast-iron skillet with kale sweet potato and two eggs

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  1. Jessie Snyder | Faring Well says:

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

    1. Fresh Off the Grid says:

      We are all about the savory breakfasts over here!!

  2. Becca @ Fork in the Kitchen says:

    Love your photos – this looks delish!

  3. Andrea Wyckoff says:

    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!