PALEO BREAKFAST SKILLET
It's a paleo one-pan breakfast skillet!t This is packed full of delicious and healthy foods like sweet potato, onions, pepper, steak, eggs and tomatoes. You can even top it off with some sliced avocado if you want to make it extra special (go ahead, you know you want to).
It is great right out of the pan and it also makes great leftovers. You don't have to eat it just for breakfast either - you can have it for lunch, dinner...second dinner...whatever you like!
It is great right out of the pan and it also makes great leftovers. You don't have to eat it just for breakfast either - you can have it for lunch, dinner...second dinner...whatever you like!
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent.
Paleo Breakfast SkilletPrep time: 10 mins. Cook time: 25 mins Servings: 4-6
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Ingredients:
- 3/4 lb. steak, cut into bite sized pieces (I used top sirloin)
- 2 medium sweet potatoes, peeled and chopped into bite sized cubes (about 4 cups)
- 1 small red bell pepper, chopped
- 1 small green bell pepper, chopped
- 1 small white onion, chopped
- 2 Tbsp. bacon fat/lard or tallow
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- 6 large eggs
- 1 small tomato, sliced
Equipment:
- Large cast iron skillet
- Cutting board
- Vegetable peeler
- Kitchen knife
- Stirring spoon
Directions:
1. Preheat oven to 350F. Melt 1 Tbsp. of the lard or tallow in a large cast iron skillet over medium-high heat. Add the chopped steak and cook until just browned and set aside (remember you will be baking the skillet in the oven later so that steak will have more time to cook).
2. Add the remaining 1 Tbsp. of lard or tallow to the skillet and and the chopped onion and bell peppers. Saute for about 3-5 minutes. Add the chopped sweet potatoes and saute about 10 minutes or until tender, stirring occasionally.
3. Add the steak to the skillet and stir everything to combine. Remove from heat and make 6 indentations in the mixture with the back of your stirring spoon. Crack an egg into each indent, place the sliced tomatoes around the eggs, and place sprinkle the entire skillet with the sea salt and ground black pepper.
4. Place the skillet in the oven and bake for 12 minutes (or until eggs are cooked to your liking). Remove from oven and serve.
- 3/4 lb. steak, cut into bite sized pieces (I used top sirloin)
- 2 medium sweet potatoes, peeled and chopped into bite sized cubes (about 4 cups)
- 1 small red bell pepper, chopped
- 1 small green bell pepper, chopped
- 1 small white onion, chopped
- 2 Tbsp. bacon fat/lard or tallow
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- 6 large eggs
- 1 small tomato, sliced
Equipment:
- Large cast iron skillet
- Cutting board
- Vegetable peeler
- Kitchen knife
- Stirring spoon
Directions:
1. Preheat oven to 350F. Melt 1 Tbsp. of the lard or tallow in a large cast iron skillet over medium-high heat. Add the chopped steak and cook until just browned and set aside (remember you will be baking the skillet in the oven later so that steak will have more time to cook).
2. Add the remaining 1 Tbsp. of lard or tallow to the skillet and and the chopped onion and bell peppers. Saute for about 3-5 minutes. Add the chopped sweet potatoes and saute about 10 minutes or until tender, stirring occasionally.
3. Add the steak to the skillet and stir everything to combine. Remove from heat and make 6 indentations in the mixture with the back of your stirring spoon. Crack an egg into each indent, place the sliced tomatoes around the eggs, and place sprinkle the entire skillet with the sea salt and ground black pepper.
4. Place the skillet in the oven and bake for 12 minutes (or until eggs are cooked to your liking). Remove from oven and serve.
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