Sweet Potato and Mozzarella Egg Skillet

Sometimes simple is best. Actually, most times.

In life and in recipes, keeping it simple definitely has its perks.

Sweet Potato and Mozzarella Egg Skillet (GF) - Easy, cheesy comfort food that's ready in 15 minutes!

There’s nothing fancy about this, but I find it’s the 3-ingredient, 15-minute recipes that my family requests over and over, and that people tend to make.

Consider this your get-out-of-dinner-jail free card when you’ve had one of those no planning at all days and it’s 9:30pm on a school night and you still haven’t fed the crew. Whoops, it happens.

Sweet Potato and Mozzarella Egg Skillet (GF) - Easy, cheesy comfort food that's ready in 15 minutes!

Or it makes an easy, effortless brunch dish without any fuss or hassle.

It’s a satisfying vegetarian meal if you’re trying to eat less meat or great if you’re vegetarian by accident that day. You know, you have absolutely nothing in your fridge or pantry but manage to scrounge up a potato, a few eggs, and some cheese. Awesome, you can make it.

Sweet Potato and Mozzarella Egg Skillet (GF) - Easy, cheesy comfort food that's ready in 15 minutes!

Microwave one sweet potato on high for about 8 minutes, or until soft and done. Cut it into thin rounds and place them in a skillet. I didn’t peel mine (fiber is a good thing), but peel if you wish.

Top with 4 eggs and a handful of mozzarella. If you have fontina, goat cheese, or another favorite smooth-melting cheese, that would be lovely. Sprinkle with salt, pepper, and a couple pinches of smoked paprika or your favorite seasoning.

Sweet Potato and Mozzarella Egg Skillet (GF) - Easy, cheesy comfort food that's ready in 15 minutes!

Broil on high for about 3 minutes. Keep an incredibly close eye on your skillet and don’t leave the kitchen or start multitasking with another project. In literally 3 minutes time, it’s ready.

Cooking eggs under the broiler is my favorite way. It’s incredibly fast and they cook evenly. Ssometimes when pan-frying eggs, the whites are done before the yolks really set or there’s a random runny white section that doesn’t want to cook through. The broiler solves all that.

Sweet Potato and Mozzarella Egg Skillet (GF) - Easy, cheesy comfort food that's ready in 15 minutes!

It’s easy, inexpensive, comfort food that’s fairly healthy, all things considered. You can add some diced veggies on top to work in extra color, texture, and nutrients.  In the past I’ve used diced bell peppers, tomatoes, mushrooms, corn, asparagus, leeks, peas, and edamame. They all work.

The sweet potatoes are soft and tender, and make the perfect base for the warm eggs and gooey melted cheese.

Sweet Potato and Mozzarella Egg Skillet (GF) - Easy, cheesy comfort food that's ready in 15 minutes!

Ready in 15 minutes from start to finish, uses one skillet, and always clean plates when I make it.

Can’t beat it.

Sweet Potato and Mozzarella Egg Skillet (GF) - Easy, cheesy comfort food that's ready in 15 minutes!

Print Print Recipe

Sweet Potato and Mozzarella Egg Skillet (vegetarian, gluten-free)

This easy, inexpensive, 3-ingredient, 15-minute recipe is great for busy nights when you didn't have time to plan dinner or try it for an easy weekend brunch. The sweet potatoes are soft and tender, and make the perfect base for the warm eggs and gooey melted cheese. It's comfort food that's fairly healthy and you it's made in just one skillet to save time on cleanup.

Yield: serves 2 to 3

Prep Time: 2 minutes

Cook Time: 8 minutes micro, 3 minutes broiler

Total Time: 15 minutes


1 medium/large sweet potato
4 large eggs
1/2 cup Mozzarella cheese (substitute with fontina, goat, or your favorite easy-melting cheese)
1/2 teaspoon smoked paprika, optional (substitute with the seasoning of your choice)
pinch salt and pepper, to taste


  1. Piece sweet potato with a fork a few times and cook in the microwave on high power for about 8 minutes, or until sweet potato is soft and done.
  2. While potato is cooking, preheat broiler to high setting and place oven rack on the highest or second highest level.
  3. Slice potato horizontally into thin rounds, about 1/4-inch thick. I keep the skin on, remove it if preferred.
  4. Spray a non-stick skillet or enameled cast iron skillet with cooking spray and place potato rounds in the skillet in an even flat layer; some gaps are okay.
  5. Evenly crack the eggs over the potatoes.
  6. Evenly sprinkle with cheese.
  7. Evenly sprinkle with paprika, salt, and pepper.
  8. Place skillet under broiler and broil for about 3 minutes, or until eggs are set and cheese is as browned as desired. I keep the door close the first 2 minutes and in the final minute, I keep the door open and am constantly readjusting the position of the skillet so that I can control what parts are getting the most intense heat from the broiler. Make sure to use a very trusty hot mitt.
  9. Remove from oven and serve immediately. Eggs are best warm and fresh. I serve with ketchup.

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109 Responses to “Sweet Potato and Mozzarella Egg Skillet”

  1. Lilyw — February 21, 2014 at 12:18 pm (#

    For a twist, I topped the sweet potatoes with a layer of cumin-spiced black beans before adding the eggs and used a mix of cheddar, jack, and cotijo. Kind of like huevos rancheros. Threw on a dollop of sour cream and called it bruch. Very nice.

    • Averie Sunshine — February 21, 2014 at 1:46 pm (#

      The cumin-spiced black beans sounds like a great addition. Your whole dish sounds great!

  2. Kira @ The Healthable Old Soul — February 22, 2014 at 6:14 pm (#

    Something a tad different! I like it!

  3. Carol at Wild Goose Tea — February 22, 2014 at 8:10 pm (#

    Boy Howdy simple is wonderful. Maybe I have been in a closet—or maybe I should a pantry since I am commenting on a food blog—but I don’t think I have
    seen anything quite like this. I love breakfast food. This would be great for dinner too.

    • Averie Sunshine — February 23, 2014 at 9:46 am (#

      It’s great for brinner, yes :) (breakfast-for-dinner)

  4. Paula — February 23, 2014 at 4:19 am (#

    I am really liking cheese with sweet potatoes these days! This made a great lunch yesterday–it comes together fast and is very tasty. I made a kale salad to go with it, so we felt like we had such a healthy meal. I thought I might try fontina but just ended up using the leftover mozzarella from the focaccia. I agree that the simple recipes are often the favorites–this is now one of ours!

    • Averie Sunshine — February 23, 2014 at 9:44 am (#

      Glad you enjoyed this one, Paula! And you were able to pair it with a nice salad, too. Between this and the focaccia, glad you were able to put your mozz to use, too :)

  5. jassy — February 25, 2014 at 4:03 am (#

    nice sweet/potato dishes :) i’m planning to replace my rice dishes with sweet/potato because they’re healthier. :)

  6. Allie — February 28, 2014 at 7:52 pm (#

    Looks delicious! Love sweet potatoes! Could this work in any other pot besides a skillet? I have several baking pans and pyrex and was hoping one of them could be used instead.

    • Averie Sunshine — February 28, 2014 at 8:12 pm (#

      As long as it’s oven-safe and can withstand the high heat of the broiler, sure, go for it!

  7. capturing joy with kristen duke — March 2, 2014 at 12:50 pm (#

    THis sounds amazing, I’m so excited to try it! We are doing a little experiment at my home for two weeks, gluten free. I love simple, too!!

    • Averie Sunshine — March 2, 2014 at 1:53 pm (#

      That’s great that you’re GF for a couple weeks! Hope things go okay! I lived for 5+ yrs strictly GF and it’s a big transition but truly I do feel better without it :)

  8. CakePants — March 12, 2014 at 7:14 pm (#

    Wow, what an intriguing combination! I’m definitely going to keep this in mind the next time I’m in a time crunch and forget to plan ahead for what to make for dinner :)

  9. Morgan — April 1, 2014 at 6:30 pm (#

    I love all the GF recipes on your site! I’ve been GF for almost two months, and it’s such a change! Anyways, have you tried just using egg whites? Or do you always use eggs? Thank you!!

    • Averie Sunshine — April 1, 2014 at 6:32 pm (#

      I see no reason to avoid the yolks so I don’t but if you wanted to just use egg whites you probably could.

  10. gaileee — May 21, 2014 at 2:29 pm (#

    Major YUMness going on here!

    Wow! I added mushrooms and kale, plus balsamic vinegar, spritzed on top with braggs sea kelp season. My measly sweet potatoe was put into a small cast iron skillet!
    Thanks Avery!


  11. Genevieve — June 21, 2014 at 10:01 pm (#

    Sounds yum! But I don’t have a microwave (and no interest in owning one).
    So I was wondering what the best way is to heat up the sweet potatoes? Unless someone’s got a better idea, I think I will try to steam them on the stove for a few minutes (already sliced). I suppose if I’m not strapped for time, they could go in the oven, too (time?).

  12. Ashley — July 9, 2014 at 3:45 pm (#

    I was so excited to try this recipe for dinner tonight! However, I had major issues with the eggs cooking–or rather, not cooking. When I checked them after the 3 min broil (2 min door closed, 1 min open), they looked beautiful. But, when I went to serve them, there was a lot of liquid on the bottom of the pan-more than the potatoes should’ve given out, so I concluded it was undercooked egg whites. Bummer! So I stuck the whole pan back in the oven on bake (not broil because the cheese was already very brown). When the egg whites were finally cooked well enough, the yolks were solid. In the end, I think the flavored worked but obviously would’ve been better with runny yolks. Any ideas? I’m thinking that next time I’ll just fry the eggs and put them on top of the cooked sweet potatoes.

    • Averie Sunshine — July 9, 2014 at 3:48 pm (#

      Cooking eggs can be a very delicate balance given your oven, your pan, i.e. cast iron or not, how big the pan is, how heavy it is, the conductivity, etc. All ovens, eggs, and pans are difference and you just have to play around with what works and it can be trial and error. Glad you enjoyed the flavor and thanks for trying the recipe!

  13. Bonnie Hawkins — August 1, 2014 at 9:19 pm (#

    We made this for dinner and loved it! A very easy, quick, and inexpensive dinner. Definitely a keeper. Thank you.

    • Averie Sunshine — August 1, 2014 at 9:48 pm (#

      So glad it was a hit at your house! Thanks for LMK you tried it and enjoyed!

  14. Kate @ Veggie Desserts — August 5, 2014 at 11:33 am (#

    This looks sooo amazing! I know what I’m having for dinner tomorrow!

  15. Erin — August 11, 2014 at 9:30 am (#

    This was so easy and awesome. I used shredded Gouda cheese and I added some avocado after it came out of the broiler. So delicious and satisfying!

    • Averie Sunshine — August 11, 2014 at 9:49 am (#

      Yum to the addition of avocado! So glad you enjoyed this recipe and thanks for trying it!

  16. Kyla — October 25, 2014 at 6:22 pm (#

    Wasn’t sure how this would turn out because the combination sounded odd to me, but I tried it tonight and it was great! I had a little problem with the cheese cooking too fast for the eggs, but I think next time I will move the rack down one space and that should be perfect. The browned mozzarella on the sweet potato was a wonderful flavour and adding in egg yolk – nice! I’ll be making this a lot in the future. Thank you for sharing this recipe!

    • Averie Sunshine — October 25, 2014 at 6:55 pm (#

      Glad the recipe came in handy and that you’ll make it again!

  17. Kourtney — March 11, 2015 at 6:31 pm (#

    I made this a while back and loved it but some how forgot about it. Then I found it again today when looking through my pinterest board of things I have made and liked. Gosh it is so easy and so good. I turn the stove on to heat the skillet up for a second, because last time the top got done before the egg was fully cooked under and between the potatoes. Anyway it was fantastic and my husband said to me “whoever thought of this combination was truly inspired!” So thank you for sharing. We live on eggs and sweet potatoes it seems, so I won’t forget it again. 

    • Averie Sunshine — March 11, 2015 at 7:22 pm (#

      Thanks for trying the recipe and I’m glad it came out great for you – both back then and now! Glad you remembered it and thanks for sharing that little soundbite that your husband said about the recipe :)

  18. Anonymous — May 24, 2015 at 12:33 pm (#

    We made this to day and it’s so good. Im not huge fan of cooking food in the microwave so we coined the sweet potato first and grilled it on the BBQ, then followed the rest of the steps.  Really easy, really good. Thanks 

    Fyi your site is not very mobile friendly, for instance typing this was maybe one of the most painful web experiences I’ve ever had, they keyboard does not stay up, it keeps collapsing – that is your site, not my device. 

  19. Gen — June 29, 2015 at 2:22 pm (#

    I’m eager to try this recipe! The first step in your directions says that you have to put the sweet potato slices into a microwave on high for about 8 minutes. What if you’re one of those people who no longer use microwaves? Can you kindly suggest a non-microwave alternative to achieving this first step? Thank you! :)

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