This sweet potato breakfast skillet with sausage is a delicious and allergy friendly meal! Grain free, gluten free, dairy free, and perfect for a Saturday morning.Â
Breakfast can be a struggle when you have food allergies, especially if you have an egg allergy. Eggs can make their way into many different breakfast foods, from the obvious omelets to baked goods like casseroles and muffins.
Fortunately, there are lots of sweet breakfast options that are egg free, like overnight oats, vegan waffles, and banana oatmeal muffins.
But sometimes you don’t want a sweet breakfast. And savory breakfast options without eggs are hard to come by.
That’s where this sweet potato breakfast skillet comes in. It’s full of sweet potatoes, Yukon Gold potatoes, peppers, onions, and sausage. It’s hearty, filling, and a delicious recipe to serve for a weekend breakfast or brunch.
Top Tip
You’ll want to keep an eye on this as it cooks, stirring it often so the potatoes don’t stick to the skillet. I used a cast iron skillet, but feel free to use any skillet you have on hand.
Ingredient Notes
- Sausage – Use your favorite sausage in this breakfast skillet – any variety that works for your diet will be fine in this recipe. If you want to leave it out, you can do that, too.
- Potatoes – I like Yukon Gold potatoes – they work well in this recipe.
- Sweet Potatoes – Sweet potatoes have reddish skins, and orange flesh. That’s what you’re looking for at the store – not yams, which have white flesh.
Variations
Feel free to customize this recipe to suit your needs. If you want to add different vegetables, go ahead! Diced zucchini or carrots would be a nice addition.
You could also add some ham or Canadian bacon to this skillet if you like.
Serving Suggestions
Serve this breakfast skillet with:
Disclosure: This post contains affiliate links.
Recipe
Sweet Potato Breakfast Skillet with Sausage.
Ingredients
Instructions
- Place the olive oil, onions, peppers, potatoes, sweet potatoes, and sausage in the skillet, and cook over medium heat.
- Cook, stirring often, until the potatoes are tender, about 25 minutes. Once the sausages are browned and cooked through, use the spatula to cut them into small pieces.
- Season with the cumin, pepper, and salt. Serve immediately.
Notes
Nutrition
Diana
Delicious! I made it per the recipe, and it will be easy to modify whenever it suits us! Thank you for a great recipe! This will go into our weekly rotation!
Emily
Do you have a go to brand of breakfast sausage that does not have soy? Many labels read added natural flavoring and it can hide soy :/
Kelly Roenicke
I would check Applegate Farms, but I think it may have natural flavoring. Always call to double check!
Michael Johns
The sweet potato and sausage breakfast skillet is very good. It can also be made for dinner! Just use sweet italian turkey sausage! It is very good! Thank you so much for all tips and recipes. I’m not a women but i had to make a big change in my life with what to eat. Having IBS, liver disease, and heart problems and lactose intolerant has made things difficult. Having to eat chicken and fish for a liver and heart healthy diet that is lactose free.
Kelly Roenicke
So happy you like it! I’m happy to help!
kathy
PS Will have to leave out the onion as we all are allergic to onion too. Any ideas on replacement for flavor?
Kelly Roenicke
Can you do chives? I know they are not technically onions. Maybe just do chives on top after cooking for a bit of flavor.
connie maglinger
shallots. Am allergic to onion also and my allergist said to use shallots as a substitute. They look, smell and taste like onions, but aren’t. Haven’t had any problems with them. If I ate onions before, bad pains, running to the bathroom also.
kathy
Oh thank you for sharing. I just found out I can’t have eggs, on top of gluten and dairy, so yes, breakfast is hard and especially when my grown kids are home for holidays. I was so use to using eggs and most of them can’t have them either. This looks good and can’t wait to try it. You’ve really helped me through this new process of eating with allergies.