A sweet and savoury one skillet breakfast packed with protein, fibre, and tons of flavour. Low Fodmap & Whole 30 Approved.Enjoy this recipe by A Saucy Kitchen (Sarah).

Prep time: 10 minutes
Cooking time: 15 minutes
Serves 4 

  • 1 sweet potato
  • 3 slices bacon*
  • 1 sweet potato peeled and diced into 1/4 inch cube
  • 1 bell pepper or 3 baby bell peppers diced core and seeds removed
  • 1 cup packed kale about2 handfuls, chopped with the ribs removed
  • 3-4 eggs
  • salt and pepper to taste
  • additional coconut oil ghee, butter if necessary


  1. In a 12 inch cast iron skillet cook the bacon on a medium-low heat until it begins to crisp then remove the bacon to a plate lined with a paper towel and set aside for now.
  2. If there isn’t enough fat from the bacon to cover the bottom of your skillet add additional oil,butter to cover the bottom. Turn the heat up to medium high and evenly spread the cubed sweet potatoes over the hot oil. Allow the sweet potatoes to cook undisturbed for a few minutes on one side until they begin to brown. Flip and allow them to brown on the other side.
  3. Preheat your oven to 200°C.
  4. Stir the sweet potatoes with a wooden spoon and cook until they begin to soften. Add the kale and the diced bell peppers and stir to soften the vegetables. Add salt and pepper to taste.
  5. Make 3-4 little wells in the potato/vegetable mixture and crack and egg into each well. Transfer the skillet to the oven to cook for 5-10 minutes depending on how runny you want your eggs. Crumble and sprinkle the bacon on top and serve immediately.


Sweet Potato is considered low FODMAP if the serving size is less than one cup.

*Bacon must be sugar free to be Whole 30 approved


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