Sweet Potato & Rosemary Ham Cast Iron Breakfast Skillet

Upgrade your weekend breakfast game with this cast iron skillet casserole. Or, better yet, make your next brunch potluck submission stand out simply by serving it in the skillet. For some reason this gives your dish a little something extra.

SWEET POTATO & ROSEMARY HAM CAST IRON SKILLET BREAKFAST CASSEROLE

INGREDIENTS:
A couple tablespoons extra virgin olive oil
1 sweet potato, peeled & diced
1 red pepper, diced
2 cloves garlic, diced
1 small onion, diced
About 6 slices good quality ham (I use Trader Joe’s rosemary ham, & I used almost the entire package), diced
1 teaspoon dried rosemary (or a couple sprigs, if fresh)
Pinch of crushed red pepper flakes
8 eggs, whisked
About 1 cup milk (eyeball it)
About 1 cup sharp cheddar cheese, shredded
Fresh basil leaves

INSTRUCTIONS:

Preheat oven to 350 degrees. In a medium cast iron skillet over medium-high heat, drizzle the oil. Add the sweet potato and saute until browned and almost softened, stirring occasionally to keep from burning (the timing on this depends on how thick or thinly you diced your potato). Add the onion and garlic and continue sauteeing for about 3 minutes. Add the red pepper, ham, rosemary, and red pepper flakes, stir, and continue cooking for another 5 minutes. Next, combine the eggs, milk, and almost all of the cheese (save some for the top!), and pour in skillet (right on the stove). Turn off heat. Add the remaining cheese, and arrange fresh basil leaves on top. Bake for about 45 minutes. If necessary, finish with a few minutes on broil to get the top nice and crusty. Let sit for about 10 or 15 minutes before serving.