Cook sweet potato chunks for about 7 minutes before adding in zucchini. Cook for another 5 minutes before adding in corn, taco seasoning, salt, and pepper. Cook all ingredients for an additional 3 minutes, stirring frequently.
Once the veggies have started to soften and brown, make 4 spaces within the veggies using the back of a spatula. Crack one egg into each of the spaces.
Reduce heat, cover the pan, and continue to cook until egg whites are done but yolks are still runny, about 7 minutes.
Uncover and remove from heat. Add toppings as desired and enjoy!
*Leftovers of this breakfast skillet recipe can be stored in an airtight container in the fridge for 3-4 days. I would recommend adding toppings like avocado only at time of serving.*This recipe can easily be reheated in the microwave. If reheating on the stovetop, know that the eggs will become scrambled.*For a vegan option of this recipe, simply omit the eggs and switch with another source of plant-based protein. Canned black beans would work well, to stay with the "taco theme!"*You can also modify the vegetables in this recipe with other veggies you may have on hand. Things like leafy greens, tomatoes, bell peppers, or white potatoes will also work!