Root Vegetable & Egg Skillet
Brunch food is my favourite category of food—anything brunch and I’m in—specifically savoury brunch food. When I was in university, I used to order this potato and egg breakfast skillet from our on-campus restaurant, and it was so good; tbh, I could go for that right now. I knew I needed a breakfast skillet recipe on the blog, but I wanted to step away from the traditional egg and potato combo, so instead my root vegetable & egg skillet recipe uses sweet potatoes and beets as the base. Everything is cooked in one large skillet, so minimal mess, and is on the table in under an hour.
Table of Contents
- Root Vegetable & Egg Skillet Ingredients
- Step One—Season the Root Vegetables
- Step Two—Roast the Sweet Potatoes & Beets
- Step Three—Add the Eggs
- Step Four—Garnish & Serve
- More Savoury Breakfast Recipes
- Root Vegetable & Egg Skillet Recipe
Root Vegetable & Egg Skillet Ingredients
To make this recipe, you will need the following ingredients:
- 600 grams (about 2 large) sweet potatoes, scrubbed and cubed
- 350 grams (about 2 large) beets, peeled and cubed
- 2 tablespoons olive oil, divided
- 1/4 teaspoon garlic powder
- 1/2 teaspoon paprika
- 4 large eggs
- 50 grams (1/3 cup) crumbled feta cheese
- Cilantro, to garnish
- Sea salt
- Fresh black pepper
Step One—Season the Root Vegetables
Preheat the oven to 400℉. In a large mixing bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, the spices, sea salt, and fresh black pepper. Transfer the sweet potato to a 12-inch cast iron skillet, then, using the same bowl, toss the peeled and cubed beets with the remaining tablespoon of olive oil, sea salt, and fresh black pepper. Transfer the beets to the skillet.
Step Two—Roast the Sweet Potatoes & Beets
Roast the root vegetables for 40 minutes, flipping at the halfway mark. I like to keep the sweet potatoes and beets on separate sides of the skillet for the first 20 minutes of roasting, then I mix them all together for the last 20 minutes. This prevents all the sweet potatoes from being stained red by the beets.
Step Three—Add the Eggs
Using a spatula, make four small wells in the roasted vegetables and crack one egg into each. Season each egg with a bit of sea salt and fresh black pepper. Bake the skillet for a further 8 to 10 minutes, or until the eggs are cooked to your liking.
Step Four—Garnish & Serve
Top the hot skillet with the crumbled feta and garnish with fresh cilantro. Serve immediately.
More Savoury Breakfast Recipes
If you loved this Root Vegetable & Egg Skillet recipe, be sure to try these other delicious savoury breakfast recipes:
Potato Crust Quiche with Spinach & Asparagus
If you made this recipe, be sure to leave a review or comment. I love to hear from you! As always, if this dish makes its way onto your table, be sure to tag me in your Instagram posts.
Root Vegetable & Egg Skillet
Equipment
- 12-inch cast iron skillet
Ingredients
- 600 grams sweet potatoes, cubed (about 2 large)
- 350 grams beets, peeled and cubed (about 2 large)
- 2 tablespoons olive oil, divided
- 1/4 teaspoon garlic powder
- 1/2 teaspoon paprika
- 4 large eggs
- 50 grams crumbled feta cheese (1/3 cup)
- Cilantro, to garnish
- Sea salt
- Fresh black pepper
Instructions
- Preheat the oven to 400℉. In a large mixing bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, the spices, sea salt, and fresh black pepper. Transfer the sweet potato to a 12-inch cast iron skillet, then, using the same bowl, toss the peeled and cubed beets with the remaining tablespoon of olive oil, sea salt, and fresh black pepper. Transfer the beets to the skillet.
- Roast the root vegetables for 40 minutes, flipping at the halfway mark.
- Using a spatula, make four small wells in the roasted vegetables and crack one egg into each. Season each egg with a bit of sea salt and fresh black pepper. Bake the skillet for a further 8 to 10 minutes, or until the eggs are cooked to your liking.
- Top the hot skillet with the crumbled feta and garnish with fresh cilantro. Serve immediately.
