It’s a rare thing to “want seconds” at breakfast, but this savory and sweet breakfast skillet totally left me wanting another plate. This hearty dish is a legit “breakfast for dinner” option, but also a perfect way to get in some veggies in the mornin’. So basically, there’s just not any reason to not try this recipe ;)! Oh and if you’re looking for another fantastic/easy “veggies for brekkie” recipe- check out my Savory Oatmeal Breakfast Bowl!
Sweet potato noodles (swoodles) are pretty cool for their name alone.. who doesn’t want to say “swoodle”? Butternut squash noodles, on the other hand…. what is that? A Buttoodle? If you have a better idea, please lemme know.
I could rave and rave about how delish this easy breakfast is, but it’s probably even better to let the pictures do most the talking.
KISS Tip: If you’re a meal prepper, spend some time making some extra swoodles (or zoodles or buttoodles) over the weekend, then just grab from the fridge to cut down on morning prep/cook time!
Swoodle Breakfast Skillet
- 2 medium sweet potatoes, peeled and spiralized OR 1 package Veggie Noodle Co. Sweet Potato Spirals
- 4 pieces bacon or turkey bacon
- 4 large eggs
- 1 Tbsp avocado oil
- 1 Tbsp maple syrup
- 4 fresh sage leaves, torn into small pieces OR 1/2 tsp dried sage
- Salt & pepper to taste
- Spiralize sweet potatoes (I use an an Inspiralizer and these tips are super helpful for spiralizing sweet potatoes!) if not using pre-cut swoodles.
- Add oil to cast iron skillet and heat swoodles for 4-5 minutes over medium heat. Add fresh sage and drizzle maple syrup over swoodles. Cover and remove from heat.
- While swoodles are cooking, begin pan frying bacon OR using a microwaveable bacon tray (huge time saver), heat bacon for 3-4 minutes until crispy.
- Cook 4 eggs over easy/medium with salt and pepper to taste.
- Evenly divide swoodles and serve onto 2 plates. Place bacon on top of swoodles, followed by the eggs. Sprinkle additional torn sage leaves on top and enjoy!
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