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I’m sure you’ve heard of the “mama breakfast”. It’s leftover frozen waffles and the ever-so-glamorous bread crusts that your kids don’t eat from their morning plate. You know the ones, all sticky with jelly remnants. Intro: southwestern skillet to save your mornings.
This is a GREAT recipe to make on a slower morning. It’s also great to reheat throughout the week if you don’t mind your eggs cooking a bit more. So what’s a southwestern skillet? It’s packed with hearty sweet potatoes, protein rich eggs and turkey sausage. You’re even squeezing some veggies into your morning. Win-win-win!
Be sure to pin it for later for a delicious meal your kiddos will beg you for over and over!
For the love of food safety, always label your meals with a “use by” date, the name of the recipe, and instructions for cooking. We use these food labels because they’re easily washable but hold up well in the fridge or freezer. Cooked food is recommended to be used within three days and then either eaten or frozen for later. I don’t recommend freezing this recipe if it already has eggs in it! Unless eggs are baked, the consistency will be super rubbery and you’ll thank me for not making you freeze this skillet recipe 😉
This is a pretty balanced meal by itself, but a little fresh fruit on the side would be perfect! If you’re feeling extra fancy, cut a grapefruit in half and put it on a baking sheet. Broil it for a few minutes and then drizzle a little honey on top. SO good!
More from the blog:
If you’re looking for some more balanced, filling meals that freeze well, check out this post: Nourishing Postpartum Meals
Want some healthy breastfeeding snacks? Check them out in my roundup of Milk Boosting Recipes
Are we Insta friends? Come say hi and check out my story highlights! I’m always sharing new recipes and fun stuff over there. Find me at @naturalish.mama
- 1 pound lean ground turkey breakfast sausage
- 6 medium eggs
- 2 tablespoons avocado oil or extra virgin olive oil
- 1 small white onion, diced
- 1 small red bell pepper, diced
- 2 sweet potatoes, peeled and cubed
- 1 can of low-sodium black beans, drained and rinsed
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1 teaspoon cumin
- 1 ripe avocado, diced
- 1/2 cup of fresh cilantro, chopped
1.Preheat oven to 400 degrees.
2.In a large skillet, brown the breakfast sausage.
3.Once sausage is cooked through, remove from the skillet and set aside.
4.Add oil to skillet and sauté onions and bell peppers with salt and pepper to taste.
5.Cook over medium heat until onions brown and peppers soften.
6.Increase heat to medium-high and add sweet potatoes to the skillet.
7.Drizzle sweet potatoes with a touch more oil, enough to lightly coat, and season with salt, pepper, garlic powder, smoked paprika, chili powder and cumin.
8.Cook sweet potatoes, stirring occasionally, until crisp on the outside and easily pierced with a fork on the inside, about fifteen minutes.
9.Once potatoes are ready, gently stir in black beans and turkey sausage.
10.Make six wells for the eggs between potatoes, veggie, and sausage mix.
11.Crack an egg in each well and bake in the oven, just until eggs are set. Start checking for doneness after about five minutes.
12.Sprinkle with fresh cilantro and diced avocado. For some spice, add jalapenos or salsa. Enjoy!