Packed with sweet potatoes, cabbage, and eggs, this breakfast skillet is such a healthy and nutritious way to start your day. If you’ve been looking for more ways to eat veggies for breakfast, look no further! Though make no mistake- this recipe is perfect for dinner (brinner?) as well. While this recipe calls for raw cabbage, you can easily make it using your leftover corned beef and cabbage from St. Patrick’s day! You’ll love this easy corned beef and cabbage breakfast skillet. Let’s get to it.
Ingredients and Substitutions
Cabbage – this recipe calls for raw cabbage, but you can use leftover cooked cabbage too (see below for more).Corned beef – leftover homemade corned beef works well for this, but a thick slice from the deli or canned will also work.Sweet potato – you can use white potatoes too but the flavor will be different and it may take longer to cook. Alternatively, carrots would be delicious too!EggsButter, salt, and pepper
How to make Corned Beef and Cabbage Breakfast Skillet
First, sauté the cabbage and sweet potatoes in butter until cooked. Stir in the corned beef. Then, create wells in the vegetables, add a little more butter to each, and crack an egg into each. Cover the skillet and cook until the eggs are done to your liking!
Can I make it vegetarian?
Yes, you can definitely create a similar cabbage breakfast skillet without meat! Just omit the corned beef and, if you want, use a meat substitute for bacon instead.
Can I make this with leftover corned beef and cabbage?
Yes! This is a great recipe to use up leftover corned beef and cabbage. Just cook the sweet potatoes without the cabbage, then stir in both the cooked cabbage and corned beef after they’re done. Then, proceed with the eggs from there.
Can I bake corned beef and cabbage breakfast instead?
In a large baking dish or rimmed baking sheet/sheet pan, roast the veggies tossed with 2 tablespoons oil, salt, and pepper at 425 degrees F for about 25 minutes, or until fully softened and starting to brown, stirring once halfway through cooking. Add the corned beef and toss together. Create a well for each egg and crack the eggs into the wells. Return to the oven and bake until the whites of the eggs are set and the yolks are cooked to your liking (about 10 minutes or so). You can do more than 4 eggs depending on how big your baking dish is, which is great for cooking a larger portion (see below), as well as more veggies.
How do I make a larger portion to feed more people?
The recipe serves 2 as written, but can easily be stretched to accommodate more people. To feed 3 people, use the same method with a 12-inch skillet and add 2 more eggs to the mix. Or, you can follow the instructions above for baking and double the veggies and add more eggs to feed 4 or more (a sheet pan will hold the most).
What kind of skillet should I use?
I like using a non-stick 10- or 12-inch skillet with a lid for this, to make easy work of cooking the eggs. Cast iron also works if you have a good lid for it.
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