This sweet potato, corned beef, and cabbage breakfast bake is an easy and wholesome way to start the day. It’s like an Irish boiled dinner in skillet form, with eggs on top. It’s a simple recipe that lets the flavors of the ingredients shine. It takes about 30 minutes to throw together and uses only four ingredients and one pot. It’s cheap, paleo-friendly, gluten free, low-carb, and packed full of veggies! And it’s great for lunch or dinner, too.
I love baking eggs with almost anything. It’s an easy, healthy, and cheap way to make what would normally be considered a side into a complete meal. A couple of weeks ago, Zach made ratatouille with eggs baked into it. Baked eggs with spinach, potatoes, and marinara is one of my all time favorite recipes. But this one might just beat it, especially because it takes less time to make.
The process is simple. Sauté sweet potatoes and cabbage in butter with salt and pepper in a heavy, oven proof skillet. Then, add corned beef, a bit more butter (because, butter), and crack eggs into four indentations. Bake, and violá! You’re done!
This recipe may seem simple, and it is, but the flavor is out of this world. The sweetness of the potatoes balances out the bitterness of the cabbage. The salty corned beef and its flavor penetrates into every bite (which is why only salt and pepper is needed for seasoning). The butter gives it a rich finish. And the creaminess of the egg yolks top the whole thing off.
If you want to make this paleo compliant, make sure you get paleo compliant corned beef. I just used thinly sliced corned beef from our deli, leftover from making reuben sandwiches the night before. Next time I make it, I’ll probably get a thicker cut.
And if you want to make this vegetarian, simply omit the corned beef (you could use a vegetarian bacon or other “meat” as a substitute, if you want to).
The recipe below is for two servings, with two eggs in each serving. I used a 10-inch cast iron skillet to cook it. If you eat this with something else, like a crusty loaf of bread, you can probably stretch it to four servings. If you want to increase the proportions, use a bigger skillet and add more eggs. Alternatively, sauté the veggies first, then transfer to a larger baking dish, which will accommodate 8-10 eggs.
It may be a long way away, but I DEFINITELY know what I’m making for breakfast this St. Patrick’s Day!
Recipe for Sweet Potato, Corned Beef, and Cabbage Breakfast Bake below :-)
| Sweet Potato, Corned Beef, and Cabbage Breakfast Bake | Print |
- 2 tablespoons butter or ghee, divided
- 2 cups shredded cabbage (about ½ large head)
- 1 small sweet potato, diced into ½ inch cubes
- salt and pepper, to taste
- 4 oz. deli style corned beef, sliced into strips
- 4 eggs
- fresh chopped parsley, for garnish (optional)
- Preheat oven to 425 degrees F.
- Melt 1 tablespoon butter in a cast iron skillet (or other heavy, oven-safe skillet) over medium high heat.
- Add the sweet potatoes and cabbage. Season with salt and pepper, and stir.
- Cook over medium heat, stirring occasionally, until sweet potatoes are fully cooked and cabbage is softened (10-15 minutes).
- Remove from heat and stir in remaining 1 tablespoon butter, along with corned beef.
- Using a spoon, make four wells in the cabbage mixture. Crack an egg into each one.
- Bake for 10 minutes or until whites of egg are set and yolks are still runny (or longer if you want cooked yolks).
- Garnish with parsley and serve hot fresh out of the oven.
If you want to make this vegetarian, simply omit the corned beef (you could use a vegetarian bacon or other “meat” as a substitute, if you want to).
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