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
Servings: 2 servings
Calories: 251kcal
Print Recipe


  • 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


  • 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!


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


Calories: 251kcal