Sweet Potato Cauliflower Egg Skillet with Yogurt Pesto

My Sweet Potato Cauliflower Egg Skillet is so simple, with just a handful of fresh market ingredients. I love the idea of sautéing up hearty cauliflower and nutrition-packed sweet potatoes, topping them eggs to bake right in, and then dolloping the whole thing with creamy, spring green Yogurt Pesto. It really doesn’t get any better than this for a healthy breakfast for two!

Let’s talk brunch!

I rarely actually go to brunch. And hear me out…I’m starving. Like, I wake up starving.

I have a morning routine. And it involves getting up early, working out, making coffee and eating. And nowhere in there is there time for: get dressed, put on makeup, brush hair, get in car, drive far, wait in line an hour, sip ten cocktails ALL before eating…can’t do it.

Second breakfast? I’m down. Brunch after breakfast at my house? Yup, I’ll be there!

So when, in my mind, a meal sounds perfect for brunch, in actuality, it’ll probably be consumed before 8am or after a hearty first breakfast in my house.

So now that we have that established!

When I make dishes with potatoes for breakfast, I think of them as brunch food. Maybe because they take so long to cook? Potatoes aren’t for rushed ladies and gents, that’s for sure. Sip a cocktail, we’ll be here for a little while.

But I love sweet potatoes in morning meals! They add that right amount of sweet, something we associate with breakfast. Maple syrup, honey, sweet cereals, pastries…sweet potatoes just fit the morning bill. Right?

So for my Sweet Potato Cauliflower Egg Skillet I’ve sautéed them here with some cauliflower, some simple salt, pepper and smoked paprika, topped it all with some eggs…popped that skillet into the oven for a bit…then topped it all off with this beautiful spring green yogurt pesto.

Halt. Yogurt pesto. That’s right. I’ve stretched the flavor of pesto by whipping it into some Greek yogurt. It adds a tang, a bit more body, and I love the way it all melts into the hot skillet of veggies below.

In my mind, this is Easter brunch. Kids or kid’ults have finished Eater Egg hunting, parents are sipping on mimosas, and you’re sharing this giant, spring skillet breakfast. It’s perfect, no? And you can load up this skillet for more people, just adding more veg and eggs. So simple.

But if you don’t have the time, I have a cheater cheater shortcut. I roast my sweet potatoes and cauliflower the night before. Gasp!

I cut everything up to the right size, pop them into a 400 degree F oven for 20 minutes (cauliflower) and 30 minutes (sweet potatoes) so they’re all just starting to be golden. After they’re cooled I transfer them to a container, then to the fridge. The next morning I add them to my hot skillet to warm up and get a bit more color, and I go from there. It seriously cuts cooking time down by a bundle!

So, let’s make a Sweet Potato Cauliflower Egg Skillet with Yogurt Pesto, mmkay?

Sweet Potato Cauliflower Egg Skillet with Yogurt Pesto
Recipe by Melissa @ Treats With a Twist
Serves 2

INGREDIENTS
1 large sweet potato, cut into small cubes
2-3 cups cut cauliflower, cut the same size as the sweet potatoes (about 1/3 of a head)
2 Tbs. avocado oil, or a neutral cooking oil
½ tsp. smoked paprika
sea salt, fresh cracked black pepper
4 eggs
¼ cup plain Greek yogurt (2% or full fat)
2 Tbs. pesto
garnish: basil, baby kale or your favorite herb/green

METHOD*
In a cast iron skillet, heat your oil over medium heat. Add your potatoes. Sprinkle them with pepper and salt and stir. Leave them to cook for 10 minutes, stirring them just a couple times so they get some color.

Preheat your oven to 375 degrees F.

Next (still on the stovetop), add the cauliflower and a bit more salt and pepper along with the paprika. Cook for 15-20 minutes, or until the potatoes and the cauliflower are cooked and browning (this may take a bit longer depending on the size you cut your veg). While this is happening, I take this time to prepare other items, like cutting fruit for a fruit salad or making sure the coffee pot is ready and drinks are full.
Crack your eggs carefully into the skillet, spacing them over the top of the veggies. Carefully transfer your pan to the oven. Bake for 10-13 minutes, or until the egg whites are fully cooked.
Remove from the oven and place on a trivet, ready to be served.

In a small bowl, whisk together the yogurt and the pesto. Dollop the yogurt pesto on top of your finished skillet. Sprinkle on garnish greens if you wish.

Serve, enjoy!

*for the cheater shortcut method, see narrative above

TO PRINT this recipe, use your old school computer prowess. Copy and paste the text into a blank document on your computer, print. Love it! Tag #treatswithatwist on social media after you make it so I can see your lovely meal!

 

Love brunch?! Try THIS recipe!

Want to make your own pesto?! I love THIS recipe and THIS recipe.