Moroccan-Inspired Breakfast Skillet

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One of the most basic Autoimmune Protocol meals is simply meat and compliant vegetables cooked together. Throughout the last five or so years of eating this way, I’ve come up with dozens, if not hundreds, of combinations (you can check out my post Create Your Own Breakfast Skillet for an idea of where to start with your own experimenting!). Skillets are a perfect way to create a balanced meal with the right amounts of protein, vegetables, and fat. They are quick, and preparing them in one pan makes cleanup a breeze.

Lately I’ve been batch-cooking this particular variation with pork, chard, and spices like turmeric and cinnamon for breakfast. I make it one morning and then save the rest of the servings to eat later in the week. You can easily substitute other types of ground meat for the pork, other starchy veggies for the sweet potato, and even other greens for the chard. As always, I’d encourage you to experiment to find out what flavor combination you like best!

4.9 from 16 reviews
Moroccan-Inspired Breakfast Skillet
Prep time
Cook time
Total time
Serves: 4 servings
  • 1 lb pastured ground pork
  • 2 tablespoons solid cooking fat (coconut oil or lard work well here)
  • 1 medium sweet potato, diced (about 2 cups)
  • 1 small bunch chard, stems removed, separated, and both stems and leaves chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • ½ teaspoon sea salt
  • ⅛ teaspoon cinnamon
  • 1 teaspoon apple cider vinegar
  • ½ cup raisins
  1. Place the ground pork in the bottom of a cold heavy-bottomed pan, and break up slightly with a utensil. Turn on medium-high heat, and cook, stirring, until the meat is browned and has absorbed all of the fat (don't drain it off!). Turn off the heat, transfer to a large bowl and set aside.
  2. Place the same pan back on the stove, add the solid cooking fat, and turn the heat to medium-high. When the fat has melted and the pan is hot, add the sweet potatoes and cook, stirring, for five minutes. Add the chard stems and cook for three more minutes.
  3. Add the garlic, turmeric, sea salt, and cinnamon, and stir to combine. Cook for a few more minutes, until the sweet potatoes are just soft.
  4. Add the chard leaves, apple cider vinegar, and raisins to the pan. Continue cooking until chard has wilted, about a minute or two. Turn off the heat, salt to taste, and serve warm!


About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


  • Stephanie says

    Hi there, I’m cooking this right now, but, help- when do I add the pork back in?

  • Ardith says

    I just made this with chicken as I didn’t have any pork…. is Wonderful with chicken!!!! Thanks.

  • Brenda says

    Thanks, Mickey, for another Easy and delicious breakfast option!

  • Carolina says

    Hi! I started the AIP a couple of weeks ago, you have amazing recipes! I have a doubt when it comes to the protocol regarding FODMAPs, since I started AIP diet it has been a complete disaster suffering from bloating, constipation, mucus in stool and stuff I have never experienced before, my diet before was based on meats, potatoes, rice and very small salads. I have an autoimmune condition but not IBS and know it seems like I do!! Maybe it has something to do with FODMAP is the only explanation to why vegetables have caused me so much issues, every recipe has some high FODMAP food like garlic, onions and so on because is a very long list. How does someone manage not eating this foods and going on the AIP protocol?? I would appreciate some suggestions please thanks!!

    • Mickey Trescott says

      Hi Carolina! If you suspect you are having an issue with FODMAPs, I urge you to get tested for SIBO (Small Intestine Bacterial Overgrowth). If you have it, getting treated for it can be a whole heck of a lot easier than just continuing to eliminate foods from your diet. Another thought would be to get a functional medicine practitioner involved and running a comprehensive stool test to see if you’ve got any pathogenic bacteria, yeast, or parasites in your gut. Some of us have underlying gut issues that make continuing the healing journey difficult if not addressed. Good luck!

      • Carolina says

        Thank you so much!! I did not notice your reply, I will definitely look into getting tested for SIBO, too bad I live in Ecuador and there are no functional medicine practitioners in my country, any doctor will just prescribe antibiotics, I am going to look into that and try to bring some natural medicine for SIBO from USA to improve my condition. Thanks a lot for sending me on the right track! Best Regards!

        • Mickey Trescott says

          Hi Carolina,
          I’m so happy you found it helpful! I would recommend, actually, getting diagnosed for SIBO in the US and perhaps looking for the medication for treatment in Ecuador. It is not a rare medication, and actually is used very often for veterinary purposes (I live on a horse farm, which is why I know!). Here in the US, the cost of the medication is astronomical. Just throwing that out there for you to plan effectively! Good luck!

  • Danielle Forrest says

    I had my 13yo soon make this for dinner. It was excellent. I appreciate the budget friendly ingredients I can but from a normal grocery store. It’s something I’m sure we will make again. Thank you!

  • Mel says

    Made this last night (for dinner) with ground turkey—It’s an excellent pairing of spices and the leftovers were delicious for breakfast. Thanks for recipes that make me excited to get “back on track” with my health!!!

  • Love these recipes and your site. Thanks for bringing light to a dark place!

  • Stephanie says

    Have eaten this literally every single day since was first posted last month. I use ground turkey, and it’s so fantastic! Thank you for posting this one, love it ♡

  • Mary-Ann Cords says

    Left two comments, they are not showing, but loved it.

    • Mickey Trescott says

      Hi Mary Ann,
      If you are a new commenter, they need to be approved. Glad you loved the recipe!

  • Jennifer Weitz says

    Hi Mickey, planning on making this tomorrow, looks amazing! Wondering how it does as leftovers? Does the chard become too soggy if warmed back up?

    • Mickey Trescott says

      Hi Jennifer,
      I think this does great as leftovers! The chard is already cooked and soft, so heating it back up shouldn’t change much. Hope you loved it!

  • Bernadette says

    I made this today, and it is SO good!! A new favorite, for sure.

  • Camelia says

    I’m not a big fan of raisins,any idea what can i use instead.?I made the recipe without and is delicious!

    • Mickey Trescott says

      Camelia, I think it tastes fine without! No point eating something you don’t like 🙂

    • Alexys Kelsey says

      I’ve used blueberries before in place of raisins and it was great! Really anything sweet. A chopped date or two would be yummy I think

  • Suzanne says

    Really liked the apple cider vinegar! I satay a lot of greens and that really gave it something different. Thanks Mickey!!

    • Suzanne says

      It seemed before I could give it 2 more stars 5 stars!!

    • Mickey Trescott says

      Suzanne, thanks for the feedback!

  • Sarah says

    Made this as my very first AIP recipe yesterday (yay for starting the protocol!). I cannot believe how delicious this is! Breakfast is my favorite meal of the day, and honestly, I think I can get through the protocol with things like this to keep me running. Thank you for this site, and for this recipe!

    One question – I feel like my end product was really….oily? Fatty? Not sure the right word. Is there a reason I shouldn’t drain the fat from the pork, or is it better to keep it in? I kept the pork fat, and used solid coconut oil for the saute. Not used to consuming so much fat (which perhaps is part of my problem!).

    • Mickey Trescott says

      Hi Sarah! You should keep browning the ground pork until it absorbs all of the liquid and crusts up a bit. If it is still greasy you can leave out some coconut oil. Eating this way is definitely higher fat and best taken slowly in that area – you will see over time, how much it helps to keep you satiated! Good luck.

  • […] Lien de la recette complète: […]

  • Donna says

    Made this and it was DELICIOUS! Thank you, Mickey! … One note. I didn’t have turmeric and totally forgot to buy any. I had some saffron on hand and used it instead. Still have yet to find out how it would taste with turmeric but I still expect it to be delicious! 🙂

    • Mickey Trescott says

      Saffron is an excellent sub, glad to know it ended up tasty!

  • […] Egg-free skillet breakfast? You got it. This dish is packed with Moroccan flavour and healthy spices like cinnamon and turmeric. It has plenty of substance from the pork and greens mix, with a bit of hash inspiration going on from the sweet potato. Toss some raisins in for a little layer of sweetness and you’re waking up on the right side of the bed. Get the recipe from Autoimmune Wellness. […]

  • Punica says

    Hi Mickey, we must crave the same flavours 🙂 I cooked this exact skillet (minus the vinegar) with the same spices all winter. But when I really died and went to heaven was when I experimented with three things:
    I started grating the sweet potato, as it caramelized nicely that way.
    I used a delicious home-smoked bacon fat, which I discovered added a rich smokiness.
    And believe it or not, I started adding in a teaspoon of dried tarragon. Wow. Just wow. No longer Moroccan themed, to be sure, but that cinnamon and tarragon with the smoky pork: a very surprising WOW.
    My mouth is watering as I write…
    Thanks so much for your helpful and informative contributions to the AIP community. <3

    • Mickey Trescott says

      Thank you for sharing your modification to the recipe – it sounds absolutely divine! I love grating sweet potato to add to skillets, but honestly I am too lazy most of the time to make it happen. Wishing you the best!

  • DeAnne says

    I loved this! The only thing I changed was using ras el hanout instead of turmeric because I didn’t know I was out of turmeric. I can’t wait to make this again. I used pork from Whole Foods and the raisins really put it over the top. I can’t wait to make this again.

  • Natalie Ditgen says

    Made this last night – it was so good! Used chorizo instead of pork, and had to exclude garlic. But it was still super flavorful and easy to make. Went great over quinoa and with a fried egg! Can’t wait to make again!

  • […] You can find the recipe for this Moroccan Inspired Breakfast Skillet here on Autoimmune Wellness (Grain/Gluten Free, Dairy Free, Paleo, Whole30, SCD Legal) […]

  • Charles says

    THIS is my “go to” breakfast recipe! I was always interested in stepping away from the western breakfast before my RA diagnosis and AIP adaptation anyway…(such as mid east ful medanes)…but this recipe fulfills AIP and is so adaptable! I add parsnips or carrots to the sweet potatoes…or not, use grass-fed ground lamb or burger or pork…or not (vegan!), use collard greens or Swiss Chard in place of Chard…or not, blueberries instead of raisins…or not! Coconut oil, or Avocado oil, or rendered fat. You get complex carbs, fruit, dark greens, turmeric, garlic…endless possibilities! I apologize for hi-jacking your recipe, but what a fantastic, flexible, and nutritious start to the day!! Thank you!!

  • Humaira Sher says

    I am so excited to try this!! I was recently diagnosed with Hidratenitis Suppurativa (HS), and it is hard eliminating food, I really hope the AIP diet actually helps as this is my only resort. Thankyou Mickey Trescot for this amazing website and for your determination. We all need this.

    • Mickey Trescott says

      Humaira, Wishing you luck on your recovery!

  • […] Morrocan Breakfast Skillet by Autoimmune Wellness […]

  • Laura says

    I have to comment that I’ve had this for probably 8 of my 13 days so far on whole 30 and *love it *. I use kale instead and roast my sweet potatoes the night before in the oven so it goes even faster in the morning. Sometimes this gives me 3 breakfasts instead of 4 🙂 I’m finding on whole 30 I need to eat a lot more at meals. Thank you so much for the recipe!!

  • […] Moroccan breakfast skillet from Autoimmune […]

  • […] Moroccan breakfast skillet from Autoimmune […]

  • […] Moroccan-Inspired Breakfast Skillet […]

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