Dishing Up the Dirt

Brussels Sprout and Sweet Potato Egg Skillet


I’ve been getting into the spirit of the season recently by listening to holiday music only, watching National Lampoons Christmas Vacation, chopping down our Christmas tree, and making delicious breakfasts that we can enjoy while staring out at a snow covered Tumbleweed Farm.


Taylor chopped our tree down and Henry and I dragged it back to the house where we proceeded to blast Christmas music, drink bloody marys, and eat this delicious breakfast skilled. It was the perfect morning.


Taylor and I don’t normally drink bloody marys on typical mornings. However, special occasions like putting up our first christmas tree in our new house calls for a celebration brunch.  These egg skillets were divine.  The eggs themselves were extra delicious since they came from our lovely neighbors chickens. In my opinion, there is nothing on earth tastier than a farm fresh egg. Thanks Jess and Tyler!


This breakfast skillet could not be easier to whip up. The combination of brussels sprouts and sweet potatoes is a match made in heaven. A little garlic, onion, spices and delicious eggs takes this dish to a whole new level. Pour a bloody mary and dig in!

Brussels Sprout and Sweet Potato Egg Skillet

Prep Time: 5 mins.    Cook Time: 20 mins.    Serves: 2

  • 1 medium-sized sweet potato, chopped into 1/2 inch pieces
  • 1 cup brussels sprouts, sliced in half
  • 1 small yellow onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 1/2 TBS grapeseed oil (or oil of choice)
  • 3-4 eggs
  • 1/2 TBS smoked paprika
  • 1/4 tsp crushed red pepper flakes
  • 1/4 cup water
  • salt and pepper to taste


  1. Heat a skillet over medium-high heat.
  2. Add the onion and sauté for about 5 minutes.  Stir in the paprika and crushed red pepper flakes.
  3. Add the garlic, brussels sprouts, sweet potatoes, and water. Cover and cook until sweet potatoes and brussels are tender. About 8 minutes.
  4. Create a couple of small wells in the skillet and crack an egg into each well. Cover the pan and cook until egg whites are set.
  5. Sprinkle with salt and pepper and enjoy!


Use this recipe as a guide. Adjust measurements and ingredients as necessary.

Leave a Reply

7 thoughts on “Brussels Sprout and Sweet Potato Egg Skillet

  1. Jess says:

    You’d make our chickens proud!! That skillet makes those eggs look gooood… Looking forward to more antiquing and fooding with you!

  2. I don’t usually eat a lot of eggs, but they’ve recently been on my mind a lot lately. Love that you paired them with brussels!

  3. Yes please! Talk about a healthy breakfast! This is just perfect for the holidays, when you have an extra day or two off and can prepare special breakfast like this. Yum!

  4. I’m in love with your lifestyle. Cutting down your own tree and enjoying brunch with fresh eggs and veggies from the farm. So lovely. I’m not saying it’s easy- you and Taylor obviously bust your asses, but it’s seems like such a nice change of pace. This skillet looks incredible, per usual!

  5. This skillet is like everything I love to eat in one pot! YUMS.

  6. Your morning sounds perfect! And this skillet has absolutely everything I love – I will be making this some time over the holidays!

  7. Katherine says:

    I love one-dish wonders. Just picked up brussels from our farm yesterday, so this will definitely be on the menu one of these days. Thank you for sharing! P.S. your pictures and recipes are absolutely stunning. So excited that I stumbled upon your blog 🙂

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