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Description
Rise and shine, breakfast enthusiasts! Say goodbye to boring breakfasts and hello to this mouthwatering Mushroom, Sweet Potato, and Kale Breakfast Skillet. With its vibrant flavors, quick preparation, and nutritious ingredients, it's the perfect way to kickstart your day. Whether you're cooking for yourself or the whole family, this one-pan wonder is sure to become a breakfast favorite.
Ingredients
- 3 tablespoons olive oil, divided
- 2 sweet potatoes, cut into 1/2-inch pieces
- 16 oz. Monterey Mushrooms®, (Whites or Baby Bellas)*, sliced 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
*Selecting Monterey Mushrooms® "High Vitamin D" Mushrooms will provide you with 400 IU's of vitamin D per 3 oz serving, which is 50% of the Daily Value as recommended by the FDA.
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.
Notes
Make it with meat! Add crumbled bacon as an additional garnish at the end.
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