Sweet Potato & Brussels Skillet

This Sweet Potato & Brussels Egg Skillet is a simple, healthy vegetarian dinner or brunch! This flexible, easy recipe is also gluten-free.

Sweet Potato & Brussels Sprout Skillet

Brunchy food… it’s perhaps what I cook the most, but what makes it to this site the least. Saturday and Sunday mornings are just not the time to be breaking out the camera. So in an effort to provide a few pre-Easter brunch ideas, we had eggs for dinner… something we should really do more often.

I love this sort of meal because it’s a bit of a fridge clean-out. A trip to the store is not necessarily required, you can switch this around to work with what you have. I had a sweet potato and a few brussels sprouts… and I almost always have eggs. I added toast and called it a night.

Sweet Potato & Brussels Sprout Skillet

Sweet potatoes can sometimes take a long time to cook, but my handy hint for this is to chop them up small. The smaller, the faster.

Happy brunching! (or dinner-brunching).

Sweet Potato & Brussels Skillet

This Sweet Potato & Brussels Egg Skillet is a simple, healthy vegetarian dinner or brunch! This flexible, easy recipe is also gluten-free.
Serves: 2
  • 8 brussels sprouts, thinly sliced
  • Extra-virgin olive oil
  • Butter or olive oil
  • ½ a medium sweet potato, diced small
  • Balsamic vinegar
  • 1 cup chopped mushrooms (optional)
  • 1 garlic clove, minced
  • 2-3 chopped scallions, white and green parts
  • 2-4 eggs (depends on how many you want per person)
  • Pinch of red pepper flakes (optional)
  • Sea salt and fresh black pepper
  • Optional on the side: toast, dollop of greek yogurt with lemon
  1. Preheat oven to 400 degrees.
  2. Heat a large skillet (cast iron or just a regular skillet), over medium heat. Coat the bottom with a little butter. Add brussels sprout slices and a pinch of salt. Let them cook on each side for about 2-3 minutes per side, or until they start to become golden brown on both sides (it's ok if a few of the loose pieces char a little). Remove them from the pan and just set them aside on a plate.
  3. Add some olive oil to the pan, followed by the sweet potato cubes and another few pinches of salt & pepper. Leave them alone for a few minutes to develop a char on one side (about 5-8 minutes). Stir them and splash with balsamic vinegar. Add the garlic and mushrooms (if using) and continue cooking for another 5-10 minutes or so (if they're burning turn the heat down). Add approx. ¼ cup water to the pan and pop it in the oven until the potatoes are finished cooking (10-15 minutes, taste test a piece to check).
  4. Remove from oven, toss the brussels sprouts on top. Stir in the scallions and a few red pepper flakes. Taste & adjust seasonings.
  5. In a separate pan, cook your sunny side up eggs.
  6. Plate the potato/brussels sprouts on individual plates (I served mine in individual mini-skillets) and top with an egg, a pinch of salt & pepper.
Nutrition Information
Serving size: 2



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Rate this recipe (after making it):  

  1. Em

    Looks really good, but how long does it take to cook in total? preparation, cleaning and cooking time included.

  2. Ann

    God deliver me from brussels sprouts, but I love to make Irish soda bread in all three sizes of my cast iron skillets every year on St. Patrick’s Day. Here’s hoping for a fourth!

  3. Lisa

    I use this method to pan roast sprouts all the time now. Works great! Thanks!

  4. eileen

    Just made this for dinner and we (me, husband, 7 and 11 year olds) all loved it. Got Green plus reviews, so will definitely make again. Thanks for the recipe!

  5. Brandy from brandyreppy.com

    I’ve made this recipe with kohlrabi instead of sweet potato (thanks, CSA!) and it’s really good, too!

  6. Steiner from outis-games.net

    Wonder how these ingredients would taste on a pizza. Obviously with some tweaking.

    Lovely recipe, hope you don’t mind me tweeting it.

  7. Alanna from bojongourmet.com

    This looks like such a delicious and healthy breakfast. Yum!

  8. I literally just had this, absolutely divine! Thanks for all the yummy recipes!

    • jeanine

      so glad you liked it!

  9. This looks incredible. I’m currently cooking and eating my way around the world and I think I could actually make this from my little hostel 🙂 I made something similar that I will have to post a recipe for with sweet potato, kale, oyster mushroom, and cilantro with an over easy egg on top. Oh, and always a big advocate for serving everything with a dollop of greek yogurt!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.