autumn/ breakfast + brunch/ recipes

Fall Harvest Breakfast Skillet

Fall Harvest Breakfast Skillet | Well and Full | #vegetarian #breakfast #recipe #glutenfree

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! :)


For more fall recipes, try this vegan pumpkin mac and cheese or vegan pumpkin spice latte

Fall Harvest Breakfast Skillet | Well and Full | #vegetarian #breakfast #recipe #glutenfree

5 from 2 votes
Print

Fall Harvest Breakfast Skillet

This Fall Harvest Breakfast Skillet is the perfect cozy autumnal breakfast, made with sweet potatoes and savory sage. Vegetarian + gluten-free.

Course Breakfast
Cuisine American
Keyword eggs, sage, sweet potatoes
Prep Time 15 minutes
Cook Time 15 minutes
Servings 2

Ingredients

The Hash

  • 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

Optional Toppings

  • Fresh Avocado chopped
  • Feta or Goat Cheese
  • Sage fried in olive oil
  • Chopped Scallions

Instructions

  1. 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.

  2. 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).

  3. Then, add in the chopped sage, salt, pepper, and paprika, and sauté for another 30 seconds.

  4. 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).

  5. When done, remove the skillet from the heat and add on whatever toppings you like. I added avocado, feta, fried sage, and scallions.

  6. Enjoy!

Recipe Notes

  • 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.

Fall Harvest Breakfast Skillet | Well and Full | #vegetarian #breakfast #recipe #glutenfree

P.S.

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 :)

4 Comments

  • Reply
    Traci | Vanilla And Bean
    October 20, 2019 at 6:40 pm

    You know I’m all in on the Vegetarian recipes, Sara! Love seeing your new creations… and this one is no different. Sage can be pretty powerful, but I love it so much. In fact, it’s one of the few herbs I grow in my small herb patch. It’s glorious right now too! This skillet is perfect for breakfast, brunch or dinner and I love how colorful it is. Well done!

    • Reply
      Sarah
      October 21, 2019 at 2:24 pm

      Sage has been so delicious to me this season, I love experimenting with new herbs and flavors :) Thanks for your sweet comment Traci! :)

  • Reply
    Claire Cary
    October 24, 2019 at 7:40 pm

    5 stars
    This looks SO good! I’ve been scared to post too many non-vegan recipes on my blog, but I think I should get over that :)

    • Reply
      Sarah
      October 27, 2019 at 4:39 pm

      Oh girl I hear you on that one! I felt the same way! Everyone’s journey is different, and you’ve gotta do what’s right for you and your brand. But I know a lot of people would love to see your take on non-vegan recipes :)

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.