Look no further than this here breakfast skillet for your most balanced brunch.
Root Vegetable Breakfast Skillet
- 2 Tbs butter
- Half chopped white onion
- 1 clove of garlic, minced
- 1 peeled and diced sweet potato
- Half a peeled and diced butternut squash
- 1 cup of fresh baby spinach
- Salt and pepper to taste
- 4 eggs
- 1/2 cup white cheddar cheese, grated (any kind of meltable cheese works here)
Preheat the oven to 350. Begin heating a cast iron skillet. Melt the butter in the skillet, then add the garlic and onions. Once softened, add the chopped sweet potato, squash, salt, and pepper. When they begin to brown, add the spinach and cook until wilted. Remove from heat.
Spread the grated cheese evenly over the vegetables. Create four little ditches in the veggies and cheese. In a separate bowl, gentle crack an egg and then place into a well. Repeat this process three more times. Crack a bit more salt and pepper on top of the eggs. Put the skillet, uncovered, in the oven for 10 minutes or until the whites of the eggs are no longer translucent.
Enjoy over some delicious toast!!