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Sweet Potato Breakfast Skillet

Sweet Potato Breakfast Skillet

Sweet Potato Breakfast Skillet

I always get clients asking me, “what can I have for breakfast”…that’s not toast or cereal or just your standard bacon and eggs. This should give you a bit of break-o insp-o!

Trust me: this is delicious. You’ll want to have it for breakfast, lunch, dinner AND desert! If you’re sensitive to eggs – just leave them out. Or if you’re vegetarian, take out the meat, and add in more eggs.

Sweet Potato Breakfast Skillet

Makes: 3-4 serves


  • 4 tablespoons coconut oil
  • 1/2 medium onion, diced (1/2 cup)
  • 2 cloves garlic, minced
  • 500g grass fed beef mince
  • 2 cups shredded sweet potato (I do mine in my thermomix at speed 5 for 2-3 seconds)
  • 2 cups spinach
  • 3 eggs
  • goats cheese


  1. Turn your oven’s grill on high.
  2. Preheat a skillet/frypan (that can go in your oven) over medium heat and place your coconut oil in the pan.
  3. Add your diced onion to the pan and stir for about 3 minutes until they start to get soft.
  4. Add in your garlic and continually stir for 1 minute.
  5. Add in your beef mince and stir for 3-4 minutes or until nice and browned.
  6. Add your sweet potato and saute, stirring often, for 3-4 minutes until your sweet potatoes soften.
  7. Add your spinach to the pan and stir often until your spinach starts to wilt, which should take 2 minutes.
  8. Make 3 small wells around your pan and crack an egg in each well. Sprinkle goats cheese over the mixture.
  9. Place your pan six inches under your oven’s grill and cook to your liking. 2 minutes should get you really runny yolks, 3 minutes will almost be a solid yolk and 4 minutes will be a hard yolk.
  10. Remove from the oven and serve right from the pan.

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