Sweet Potato Breakfast Skillet with Bacon

Ingredients

• Bacon

  Raw, cured pork

  8 oz or 227g

• Coconut oil

  1 tbsp or 14g

• Sweet potato

  Raw, unprepared

  5 cup, cubes or 665g

• Zucchini

  Summer squash, includes skin, raw

  4 cup, sliced or 452g

• Onions

  Raw

  1 cup, chopped or 160g

• Red bell pepper

  Sweet, raw

  1 small or 74g

• Egg

  Whole, fresh eggs

  6 extra large or 336g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Cook the bacon pieces in a 12-inch cast iron skillet over medium-low heat until crisp. Remove with a slotted spoon and set aside.
2. Ensure there is enough rendered bacon fat to coat the skillet bottom, about 1/8 inch deep. Add more fat if needed.
3. Preheat the oven to 400°F.
4. Increase heat to medium-high, add diced sweet potatoes to the skillet, and cook without stirring until golden brown. Stir and cook until slightly softened.
5. Increase heat to high, add zucchini, onion, and bell pepper, and cook until vegetables start to soften.
6. Stir in the bacon pieces and remove from heat.
7. Make wells in the mixture and crack an egg into each. Bake in the oven for 9-14 minutes until eggs are set. Season with salt and pepper before serving.