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.
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.
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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.
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. 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’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.
This sweet potato breakfast skillet is:
- egg free, gluten free, and grain free
- a great recipe to serve on the weekend
- free of the top 8 allergens
Disclosure: This post contains affiliate links.
Sweet Potato Breakfast Skillet with Sausage.
This sweet potato breakfast skillet with sausage is a delicious egg free and gluten free breakfast recipe.
Ingredients
- 3 Tablespoons olive oil
- 1 onion chopped
- 2 red peppers chopped
- 2 potatoes peeled and diced
- 2 sweet potatoes peeled and diced
- 7 ounces chicken breakfast sausage
- 1/2 teaspoon cumin
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
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.
Kelly Roenicke
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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.
So happy you like it! I’m happy to help!
PS Will have to leave out the onion as we all are allergic to onion too. Any ideas on replacement for flavor?
Can you do chives? I know they are not technically onions. Maybe just do chives on top after cooking for a bit of flavor.
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.