Oh my gosh! Best start to my day EVER, and I’m going to share the two things that made it so great with you in hopes that it will give you a great start to your day too! First, I started off with some time with Papa. My daily devotional was all about Ephesians 2:19-22.
What an awesome reminder, hey? So, second, after that, I proceeded to make the most delicious breakfast skillet ever! I threw together a hodge podge of veggies, and then fried a couple eggs over them to make a delicious veggie and egg skillet! Wowsers! It turned out so so yummy! So, let’s get to it!
SWEET POTATO, BRUSSELS SPROUTS, AND GREENS BREAKFAST SKILLET
Ingredients – Makes 2 Servings
- 1 large sweet potato, washed, peeled, and cubed
- 1 lb. Brussels sprouts, ends cut off and quartered
- 1/2 Red onion
- 4 cups Mixed greens
- 2 Tbsp. Olive oil
- 1/2 tsp. Garlic Granules
- 2 Tbsp. plain greek yogurt
- 2-4 eggs
- Sea salt and Pepper
1.) Preheat the oven to 400 degrees. Line a baking sheet with parchment paper, and place the prepared sweet potato and brussels sprouts on the baking sheet. Drizzle with 1 Tbsp. of olive oil. Season with 1/4 tsp. garlic granules and sprinkle with sea salt. Bake in the oven for 30-35 minutes at 400 degrees.
2.) When the sweet potatoes and brussels sprouts have about 10 minutes left, heat the remaining tablespoon of olive oil in a frying pan over medium heat. Add the onions and cook for 4-5 minutes until tender. Add the greens and cook till wilted (about 1-2 minutes).
3.) Add the sweet potatoes and brussels sprouts. Remove from heat and add the yogurt. Stir to combine and coat completely. Transfer to plates and set aside.
4.) Place the same pan you just emptied over medium heat. Add the eggs and cook on one side for 1-2 minutes. Use a spatula to flip the egg without breaking the yolk, and cook on the other side for 1-2 minutes. Place the eggs on top of the veggies on the plates.
5.) Season with sea salt and pepper.
And there you go! Hope you have a great day! Enjoy! 🙂