Sweet Potato BLT Frittata



Happy Mother’s Day to all of you fantastic moms out there! Of course, I’m sending love to my own mom today! I’m lucky that my best friend is also my mom, and for her constant love and support. It’s days like today where you step back and think that even if you tell your mom everyday that you are grateful for her, today, make it really count and make her feel extra special! Love you mom!

Many of you might have seen that we closed on our first home on Friday. I’ve been waiting for weeks and weeks to share the news with you guys, and it’s finally here! We are doing some on a budget remodeling before the move-in, and I think I’ll share a before-and-after kitchen remodel with you guys! I am so excited for this next chapter in our lives, and can’t wait for you all to see some of it!


Now, today’s recipe is for you last minute preppers! If you are still looking for the perfect brunch for today, or for a nice meal prep for the the next few days, this Sweet Potato BLT Fritatta is your answer! 





Sweet Potato BLT Frittata

Prep Time 7 min Cook Time 1 hr Total Time 1:07 Serves 6



  • Preheat oven to 400°F
  • Cut sweet potato into cubes
  • Coat sweet potatoes with oil and dash of himalayan sea salt
  • Place on lined baking sheet and bake for 35 minutes or until tender; remove and set aside- keep oven on and lower to 350
  • Make bacon using desired method, set aside and chop
  • Whisk together eggs, salt, pepper, and garlic powder
  • Grease a cast iron skillet with butter or oil
  • Heat stove to medium heat, add in sweet potatoes, bacon, spinach and tomatoes
  • Pour in eggs
  • Let cook for 2-3 minutes until bottom has cooked slightly
  • Transfer to the oven and cook for an additional 15-20 minutes until eggs are cooked through
  • Loading nutrition data...
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