Veggie Packed One Pan Southwest Breakfast Hash

Veggie Packed One Pan Southwest Breakfast Hash! It’s Whole30 approved, takes about 25 minutes, is perfect for meal prep, and comes in around 285 calories.

Now, if you know me, you know I hate eggs, but I realize how healthy they are and have been trying to find ways to eat them. This breakfast hash hides the eggs with FLAVVOOORR so well I didn’t even taste them! Extra protein for the win. But really, how can you beat the epic flavor combo of spicy sausage, potatoes, onions, red peppers, and avocado? You can’t. It’s freaking delicious.

As is, this meal is Whole30 compliant and uber healthy. I’m mean that big serving alone is only around 200 calories, and 285 calories when you add a little avocado! That’s wild to me. So, if you’re on the Whole30 you may want to eat 2 servings at a time, and if you’re not, it’s delicious with a little whole grain toast and even some shredded cheese. MMMMM.

Best part? Now I’ve got easy, healthy breakfasts ready to heat up all week! 🙂

Veggie Packed One Pan Southwest Breakfast Hash

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Author: Ally

Cuisine: Breakfast

Serves: 4 servings

Ingredients

• 2 links Applegate Fire Roasted Red Pepper Chicken Sausage, cut into small crumbles
• 1 tsp. ghee, butter, or oil
• ½ red onion, diced
• 1 red bell pepper, diced
• 1 russet potato, peeled and diced into small ¼" cubes
• 1 tsp. salt
• freshly ground black pepper
• a pinch of red pepper flakes
• 4 cage-free organic eggs, whisked
• 3 oz. shaved brussels sprouts
• 1 avocado
• optional: whole grain toast for serving, shredded cheese, hot sauce

Instructions

1. Heat your largest non-stick skillet over medium heat.
2. Add the small pieces of crumbled sausage to the hot, dry skillet for 2-3 minutes until browned. Remove from skillet onto a plate.
3. Add the ghee/butter/oil to your skillet, let it get hot, and then add the diced onion and bell pepper. Let cook, stirring occasionally, for about 5 minutes. This is a good time to peel and dice your potato.
4. Add in the diced potato, and season it with the salt, pepper, and red pepper flakes. Stir.
5. Splash a Tbsp. or two of cold water into the pan to create steam, cover with a lid, and let cook for 5 additional minutes. While you're waiting, crack and whisk your eggs.
6. Uncover the skillet, and add another splash of water so you can scrape up all the black bits from the bottom of the pan and stir. That's where the flavor is!
7. Pour in the eggs, and carefully stir in the brussels sprouts and cooked sausage.
8. Stir and let cook for about 3 more minutes until the eggs are set.
9. Portion out into 4 servings, and serve with ¼ avocado each.
10. For a heartier meal, a piece of whole wheat toast or some melted cheese is wonderful with this!

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