Lately, Saturday mornings have changed for us. Instead of rushing off to a morning spin class + some post sweat session avocado toast, we’ve been spending them in our pajamas, making delicious breakfasts at home (workouts come a little later….)… typically Jack Johnson playing + two little munchkins around….

The result of this change has been some great experimenting with new dishes. A couple of weekends ago I woke up craving breakfast with some potatoes (no, I’m not pregnant. Shop’s closed.). TJ ran off to the store and when he returned we decided that a breakfast skillet, inspired by one of our favorite restaurants, would be delicious. We loved it so much (incredible flavors all in one dish) that we decided to get creative again last weekend and make a different breakfast skillet variation….

So today I’m sharing both of them with you. If you love a slow weekend morning at home, then try throwing one of these into the mix. I really think you’ll love them…..

TRADITIONAL EGG SKILLET

I bag of baby potatoes cut into fourths
1 bunch of asparagus, just using the tips
4 eggs
4 slices of turkey bacon
1 cup of diced red onions
garlic powder
Himalayan sea salt

SWEET POTATO SKILLET

2 medium sweet potatoes (cut into fourths)
1 large bell pepper diced
1 cup of red onion
4 slices of turkey bacon
4 eggs
diced green onions (to top when finished)
garlic powder
Himalayan sea salt

DIRECTIONS

1. Preheat the oven to 425°
2. Spray the skillet with avocado oil, toss in potatoes, season with garlic powder + sea salt, put them in the oven for approximately 10 minutes, then add in the red onion (and bell peppers if making second recipe) + stir together. Cook for an additional 5-7 minutes.
3. Next add in the uncooked bacon. We cut ours into strips. This is also where we added in the asparagus for the first recipe. Cook for 10-12 minutes.
4. Next create 4 spaces in the skillet (so you can see the bottom of the skillet) and fill the spots with the eggs. Cook egg to your liking (it’s best runny, we watch them very closely because they cook quickly).
5. Top with green onion… or any other toppings you’d like.

Enjoy!