Breakfast is always my favorite meal… even if it isn’t breakfast time. And I really love serving breakfast to other people. It’s down-to-earth, welcoming, and somehow more intimate – maybe because it’s associated with the first part of the day, before the world moves in. I can’t tell you how many versions of this Whole30 brunch recipe I’ve served to friends and family (and whipped up myself on a slower morning). But for sure, this breakfast skillet with turmeric, kale & sweet potatoes is nourishing, delicious, and way more simple than its understated elegance might lead one to think. 😉
Every ingredient in this recipe is nourishing and filling, and the combination of turmeric and garlic is great for healing the body in so many areas! Plus you’re getting your greens right at the start of the day. And the coconut milk or yogurt adds creaminess without dairy (though you could always include a little cheese if it fits your food preferences!).
Whole30 Brunch Recipe: A perfect tool for your healthy eating toolbox
Serving this to friends as a Whole30 brunch (no need to actually be Whole30 – it’s that good!)? Saute/roast the veggies in advance and have your beaten eggs ready to pour into the skillet as they arrive. Serve fruit and coffee and have the hot dish on the table with no last-minute effort. (I prefer to use an iron skillet for the look and for the added nutritional boost, but you can also use a separate pan for stovetop/oven if needed.) Having one or two (or five) brunch recipes or breakfast recipes in your back pocket is a great way to know that you’ll start the day off on the right foot, but it also means you’ll have simple and delicious recipes you can throw together with very little forethought. Eggs are an inexpensive protein, and the rest of the ingredients here are easy to keep on hand as well as budget-friendly!
What’s your favorite meal of the day? If it’s breakfast (we’re friends for life), what do you like to eat to start your day? I’d love for you to leave your favorites below, and if you make this recipe, be sure to leave a rating/comment; it helps others find it, too!
Enjoy this skillet with friends or cook it at the start of your week and enjoy the leftovers for several days. Try adding a side of bacon or sausage and some fresh fruit (and always coffee…). I’m a big fan of Nutpods for making coffee extra-delicious with no added chemicals or sweetener.
- 1 tablespoon ghee or coconut oil
- 2 sweet potatoes peeled and diced
- 1 small onion diced
- 1 teaspoon ginger fresh grated or dried
- 1 teaspoon turmeric
- 1 tablespoon minced garlic
- 1 teaspoon salt divided
- 1 teaspoon pepper divided
- 1-2 cups kale chopped, stems removed
- 2 eggs + 3 yolks
- 2 tablespoons dairy-free yogurt or milk
-
Preheat oven to 375 degrees.
-
In an iron skillet* over medium-high heat, sautée potatoes in ghee for 4-6 minutes.
-
Add onion, ginger, turmeric, garlic, and ½ teaspoon each salt and pepper and saute an additional 2-3 minutes.
-
Remove from heat and place the full skillet in preheated oven and roast for 5-8 minutes.
-
Stir and add kale, and cook for 5 minutes.
-
Beat the eggs with remaining salt and pepper and milk and pour over the cooked vegetables.
-
Quickly return to oven and bake an additional 5 minutes, and serve!
*If you do not have an oven-safe or iron skillet, you can cook in a nonstick skillet through the potatoes and onions, then transfer to a baking dish for the remaining steps!
Pin this image to share! —>
Invite someone for brunch this weekend, ok? 🙂 Wanna make me a Whole30 brunch recipe? I might be free…
- Love brunch and all-things-breakfast? Check out these recipes!
- I love speaking and encouraging women as you learn to nourish your body and soul… learn more here.
- Want to learn about my Whole30 coaching? Come say hi, and let’s chat!
- Interested in more Whole30 (aka body-good) tips and recipes? Here you go!
