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. Alissa from bigeatstinykitchen.com

    Breakfast for dinner is the best! And everything tastes better in a beautiful iron skillet.

  2. Jamie from thriftyveggiemama.com

    We love brunch for dinner. It is my daughter’s favorite and she requests it all the time!

  3. kmn

    Never mind! Missed that. I am making this. Love all the ingredients.

    • jeanine

      hope you like it! You can also just cover your pan and let it simmer to cook the potatoes (with a bit more water) if you don’t want to turn your oven on… but I just prefer the little bit of char that I can only get in the oven.

  4. kmn

    What about the 400 degree oven?

  5. Looks yummy, I think I’ll try with the egg over medium 🙂

  6. Faith from sojourn-of-faith.blogspot.com

    This looks wonderful!

  7. Oh man. Just ate a burnt bagel for breakfast, so this is killing me. Gotta give it a try this weekend!

  8. ashleigh from francesandian.com

    This looks incredible. All of my favorites in one yummy breakfast dish, I’m in heaven! I can’t wait to try this in a small personal sized skillet. It’s on the weekend menu, for sure!

  9. Perfect for brunch … but then I am a great fan of brussels sprout… delicious… xv

  10. Love this idea for brunch and dinner. I am making a easter brunch next weekend for a bunch of friends and I’m think this might be the dish I will try out. As for eggs for dinner, I always make eggs for dinner when my husband is out of town. He is not that into them at night, so it’s nice little treat for me to have when he is gone.

    Quinn Cooper Style

  11. Whitney

    This is my boyfriends favorite – he prefers I diced up and “fry” some ham in the cast iron but I say it’s tasty no matter what! It’s a recipe for all those non-brussels sprouts lovers out there, good job!

  12. That first shot is absolutely gorgeous. The colors are so vibrant!

    I too, always have eggs and usually a few random vegetables, so I’m going to keep this in mind next time desperation rings…

  13. Crista

    Kinda looks amazing…..

  14. Connie from heshewee.wordpress.com

    This looks like my kind of brunch…cast iron frying pans really are a must in the kitchen…

  15. Sue

    Yum, I’m going to have to make this!

  16. Kathryne from cookieandkate.com

    Brunch-y one-skillet meals are the BEST. This looks perfect.

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.