Breakfast. My absolute favorite meal of the day. Breakfast in the morning, breakfast for lunch, and breakfast for dinner. Who cares what time of the day it is… breakfast is always delicious.
I remember as a kid coming home from Church on Sunday evenings and having breakfast for dinner. It was the biggest deal, and became a tradition. It was exciting for my siblings and I because it was out of the ordinary. I remember absolutely loving when my parents would cook even just a simple scrambled egg with grits or French toast in the evening time (because let’s get real, that’s an easy af dinner to toss at some kids), but it was that much more special. I also think breakfast tastes better for dinner… totally mental probably, but at least I’m acknowledging it, right?
This specific breakfast hash recipe came about a few years ago when I became an avid fan of “food bowls”, which means throwing all of your food (sides and all) into the same bowl and mixing it together. I made a breakfast hash for my family and they absolutely loved it. The first one I made included bacon, cheese, onions, and garlic, plus everything in this one. Although super delicious, the version posted here is a bit on the lower calorie and health conscious side.
My breakfast hash recipe takes only about 15-20 minutes to throw together and is definitely a crowd favorite! It’s the BEST on a lazy Saturday or Sunday morning (or for a quick dinner)! Sleep in late, sip on your coffee, watch The Office, and make this bad boy for your household. I guarantee you’ll be the star in the kitchen!
Let’s get cooking!
Prep Time: 5 minutes
Cook Time: 20 minutes
Serves: 2 people
1 Sweet Potato, cut into 1/2 inch cubes
2 Cups Brussels Sprouts, remove stems and cut in halves
1 Cup Ground Pork Breakfast Sausage
6 Cage Free, Organic Eggs
1 Tbsp Organic Extra Virgin Olive Oil
1 Tsp Sea Salt
1 Tsp Black Pepper, finely ground
- In a small skillet, cook breakfast sausage on medium heat until browned through.
- In a medium skillet, heat olive oil and cook sweet potatoes and brussels sprouts over medium heat for about 10 minutes – (adding 1 tbsp of water every few minutes and cover to cook. This helps speed up the cooking process and to avoid burning your vegetables).
- Once vegetables and meat are done cooking, remove from the pan.
- In the same skillet as the vegetables, scramble the 6 eggs.
- Add vegetables, meat, salt, and pepper to the scrambled eggs and stir to combine.
- Serve and ENJOY!
If you enjoyed this recipe, post a photo and tag @PumpAndCrunch on FaceBook or Instagram 🙂
Yours In Health,