Paleo Breakfast Skillet

I have seen a number of variations of this skillet breakfast and I have made this numerous times with a variety of vegetables and meats.  I always make more than enough so that I can save the leftovers for a grab & go breakfast.  

Ingredients  

• 1 pound of sausage, ham, or approximately 8 slices of bacon
• 1 sweet potato diced
• 1/2 onion diced
• Mushrooms, peppers, Brussels sprouts, anything you have on hand and would like to incorporate - chopped 
• 6 eggs  

Method

• Use an oven safe skillet; cast iron is the best
• Preheat oven to 400 degrees 
• Brown sausage, cook bacon, or ham.  If you are using ham I recommend also using either sausage or bacon so that you can cook the vegetables in the meat drippings.  If you use bacon, crumble the bacon before returning it to the vegetable mixture.  
• Once your meat has cooked, remove from heat and reserve
• Place diced sweet potato in meat drippings and cook.  I like my sweet potatoes on the crispy side.  
• Add onion about halfway through cooking of sweet potatoes.  I like my onion caramelized.  
• Add remaining vegetables in the order in which it takes them to cook.  In other words, I would probably add Brussels sprouts and mushrooms earlier than the peppers.  
• Put meat back into the skillet once your vegetables have reached the desired "doneness".  
• Make wells for each of the eggs in the vegetables and deposit an egg in each well.  
• Bake until your eggs reach your desired consistently.  We like ours to have runny yolks so I bake until the whites are cooked and yellows are still runny.  

Serving suggestions 

• Serve with avocado, salsa, or hot sauce