I’ve tried to eat breakfast more regularly as my pathetic excuse for a New Year’s Resolution. Eat breakfast. That’s all I could muster this year – a commitment to doing something that, by nature, I already want to do. Last year, I was busy finishing school and planning a wedding and renovating a house. This year I strive to eat breakfast.
Although a ridiculous resolution, I’m trying to have a more balanced day than I have had over the last couple of years. I’ve been known to wake up and go into work super early, skip breakfast, eat some almonds during the day, then come home and have a massive dinner that is basically three meals in one sitting. I’m just starving by the end of the day. I don’t usually make time for a lunch break and sometimes I will just stay at my desk late, then look up and realize it’s way past quittin’ time. That’s why I feature so many crock pot recipes – they allow me to completely neglect dinner plans and yet still eat dinner.
This year, though, I’m trying to attain balance. I started taking yoga. I’ve been reading fiction books again for fun and not guilting myself that I should at least read nonfiction and learn something. I’ve even watched movies (a completely normal pastime that I previously avoided as a torturous waste of time). And I’ve tried to start cooking breakfast. Baby steps to a healthy lifestyle!
If you too skip breakfast, you really shouldn’t. I have so much more energy during the day if the only change that I make is taking the time to cook a meal before I go to work in the morning. It’s taken me a good 26 years to acknowledge that food gives you energy and helps you pay attention, but better late than never, I suppose.
I love a good breakfast skillet. This one takes a little bit of time to make, but it isn’t “active” cooking time. Just chop some things, cover some things, stir a bit, and enjoy. Bitter kale, mellow sweet potato, and slightly-sweet Maple-cured bacon provide a ton of flavor. I made this recipe a couple of times before sharing it, and I haven’t been tempted to make any substitutions with the vegetables.
Sweet Potato, Kale & Bacon Breakfast Skillet
You will need:
- 3 strips thick-cut Maple bacon
- 1/4 cup yellow onion, diced
- 1/2 tbsp. olive oil (if needed)
- 1 tsp. minced fresh garlic
- 1/2 tsp. each salt and pepper
- 1/2 tsp. crushed red pepper flakes
- 1 1/2 cups sweet potato, diced
- 1 tsp. Cajun spice blend
- 2 1/2 cups fresh kale, chopped
- 2 eggs
- 1/4 to 1/3 cup grated Parmesan cheese (to taste)
- Cook bacon medium heat, then remove from skillet, leaving the grease.
- With the skillet still on medium heat, add onions, garlic, salt, pepper, and red pepper. Drizzle olive oil if needed (the thick-cut bacon that we buy doesn’t leave enough grease to cook in).
- Cook for two to three minutes, until slightly fragrant, then add sweet potatoes and Cajun spice blend. Stir the mixture to evenly disperse the ingredients.
- Reduce heat to low-medium heat. Cover skillet with a lid and cook for 10-12 minutes, stirring occasionally.
- While the potato mixture is cooking, lightly whisk two eggs in a small bowl and set aside. Also remove excess fat from bacon.
- Add kale to skillet, stir, and cover again, cooking for 3-4 minutes.
- Remove lid and add eggs and cheese. Stir for an additional couple of minutes, until eggs are cooked.
- Serve hot and sprinkle extra cheese on top, if desired.