Give the traditional breakfast skillet a healthier makeover! Try this low carb paleo jicama breakfast skillet next time you’re in charge of brunch or want breakfast for dinner.
Many years ago, I read about jicama on a low carb recipe makeover board. When I spied it in the grocery store, I picked one up and used it as a substitute for potatoes for breakfast one morning. We loved it! Jicama isn’t an identical substitute for potatoes, it is slightly sweeter, but the flavor and texture are close enough that we enjoy it. At only 49 calories per cup and 6 grams of fiber though, jicama is a great substitute for white potatoes! One of our current favorite recipes is this jicama breakfast skillet.
In fact, if you’re careful and find the right brand of sausage, this recipe is completely Whole30 friendly too. If you aren’t feeling virtuous enough to make healthier recipe substitutions heading into cooler weather, save or pin this for later when you’re making those New Year’s Resolutions. It’s worth a spot on your breakfast or dinner menu. I actually just added jicama to our grocery list for our next run because I like this dish so much and editing the pictures made me hungry.
Jicama can be found in most grocery stores nowadays as it’s gaining popularity. Use a serrated peeler to remove the thin brown skin, then chop the jicama into cubes. It can be a bit tough to get through the thicker parts of the jicama, so be sure you use a good, sharp knife.
Side note, we recently invested in this knife set and while I balked at the price, it’s been such a worthwhile investment! Our other set was a cheapie starter that we had for 10 years and used constantly, but the knives couldn’t withstand the use, even with care. Our new set is so much safer and I wish I had known to invest when we first married. If you don’t need a set (and you really don’t depending on what you cook), the chef’s knife is a good place to start. It’s the knife I use most.
I make this low carb jicama breakfast skillet most often with sausage because we really like the sausage we are able to source locally, but I’ve used bacon and even vegetable protein crumbles depending on what I had on hand. Do what makes you happy. Enjoy, darlings!
- 1 lb loose breakfast sausage*
- 5 cups jicama cubed, 600 g, about 1 large grapefruit sized jicama
- 1/2 cup bell pepper chopped, 70 g
- 1/2 cup onion diced, 50 g
- 1/3 cup broth or water
- 5 eggs
- salt and pepper to taste
Over medium heat, brown your sausage in the skillet, stirring frequently to break up large chunks. This takes about 5-7 minutes. Use a slotted spoon to remove the sausage from the skillet. If your choice of protein was particularly lean, add a tablespoon or so of fat of your choice (oil, butter, etc, all work).
Preheat your oven to 350 F.
Place your jicama in the skillet and cook 3-4 minutes, stirring occasionally. Add the broth and cook 5-7 minutes to help the jicama soften. Once the broth has evaporated, add the bell pepper and onion, then cook for 3-5 more minutes until the onions become translucent.
Return the sausage to the skillet and stir to incorporate. Make 5 wells evenly spaced throughout the skillet and crack one egg into each well.
Bake the skillet 15-18 minutes until the eggs are just set. Serve warm.
*Feel free to substitute bacon, diced mushrooms, soy crumbles, ham, etc.