This Fall Harvest Breakfast Skillet is the perfect cozy autumnal breakfast, made with sweet potatoes and savory sage. Vegetarian + gluten-free.
I have to say, I am SO glad to be posting both vegan and vegetarian recipes on my blog now. I don’t know why I held off for so long. Well, I do know why, but I’m not going to get into it here… *sips tea* ;)
This fall, sage has been having a huge moment in my kitchen. Lately I’ve been trying quite ardently to step out of my comfort zone and try new foods and herbs that I don’t usually use in my kitchen. I don’t know what had been holding me back from using more sage, it is literally the Herb of Thanksgiving (should I trademark that?). So many nostalgic scents have been coming out of my kitchen!!
This Fall Harvest Breakfast Skillet is such a perfect and festive way to use sage. The skillet comes together in less than half an hour, and since everything cooks in one pan, there’s not a lot of cleanup. I recommend eating this straight out of the skillet with some toasted (in my case, gluten-free) bread or a baguette. So healthy and so Thanksgiving-y, it’s the perfect fall recipe! :)
Fall Harvest Breakfast Skillet
- 4 Tbs Olive or Avocado Oil
- 1 1/2 Cups Peeled + Cubed Sweet Potatoes
- 1/4 Red Onion diced
- 1 Tbs Chopped Fresh Sage
- Pinch of Sea Salt
- Pinch of Black Pepper
- 1/4 Tsp Paprika
- 3-4 Organic Free-Range Eggs
- Fresh Avocado chopped
- Feta or Goat Cheese
- Sage fried in olive oil
- Chopped Scallions
- To begin, prep your veggies - peel and cube the sweet potato (preferably in small, approx. 1/4" cubes), dice the red onion, and chop the fresh sage.
- Bring a cast-iron or non-stick skillet to medium heat with the avocado or olive oil. Add in the sweet potato and red onion and sauté until the sweet potato is "al dente" and can be pierced with a fork (but is not totally mushy), about 5-7 minutes or so (though this may vary based on the temperature of your stove).
- Then, add in the chopped sage, salt, pepper, and paprika, and sauté for another 30 seconds.
- Using your spatula or a wooden spoon, create 3-4 niches in the hash for the eggs, adding a little more oil if necessary. Crack your eggs into the niche and cook until the whites are set and the yolks are the soft (or hard, depending on your preference).
- When done, remove the skillet from the heat and add on whatever toppings you like. I added avocado, feta, fried sage, and scallions.
- For a Tex-Mex twist, add on salsa, hot sauce, avocado, and cotija cheese.
- For an Italian twist, add in chopped sundried tomatoes in oil to the sweet potato and red onion sauté and omit the sage. Drizzle the eggs with pesto oil or chopped basil.
If you make this Fall Harvest Breakfast Skillet and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)