Stir up a hearty sweet potato hash with brussels sprouts and mushrooms. Eggs nestled in the vegetables bring protein to a tasty, power-packed meal, perfect for a Whole 30.
As the end of the Pantry Challenge nears and FishBoy17 and I gear up for a Whole 30 next month, I’ve been scrolling through pics and recipes that I have on file. I will be posting Whole 30 meal plans and shopping lists in the next week or two in case you’re interested.
I’ve been feeling really rundown and overwhelmed lately, so I’m hoping that by getting my diet in better shape, my mind and body will follow. I’m getting really excited about all the new foods I’ll be bringing in, especially after the Pantry Challenge ends.
As I make up my meal plans for next month, I’m reminded how much I love these hearty vegetable and egg breakfasts. If you haven’t tried vegetables in the morning, I encourage you to give it a try. Super yummy!
I often make my eggs in a skillet on a bed of greens. My Skillet Eggs are one of my favorite things ever.
But one can only eat so much spinach, so here I switch it up and cook the eggs on a bed of sweet potatoes, Brussels sprouts, and mushrooms. It’s tasty as well as nutritious.
This is a quick 30-minute meal that you can serve any time of the day. It doesn’t have to be for breakfast, though it will give you a boost of nutrient-rich food at the start of the day, if you do break the fast with this eggs and sweet potato hash.
Tools I use for this recipe:
Ergo Chef chef’s knife
nonstick skillet
Ergo Chef cooking tongs
Looking for more bright ideas to get dinner on the table? My latest cookbook is here! And it’s designed just for you to make dinner quickly, easily, and affordably.
You can beat the clock without breaking the bank. And you’ll eat well too.
Eggs and Sweet Potato Hash with Brussels Sprouts and Mushrooms
Ingredients
- 2 tbsp olive oil
- 1 sweet potato peeled and chopped (about 2 cups)
- 1 lb Brussels sprouts trimmed and sliced
- 4 oz mushrooms sliced (about 1 cup)
- 1/2 leek sliced (about 2 cups)
- salt
- black pepper
- 4 egg
Instructions
- In a large nonstick skillet with a lid, heat the oil over medium-high heat until shimmering. Add the potato, Brussels sprouts, mushrooms, and leek and toss to coat. Season to taste with salt and pepper. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
- Spread out the vegetable mixture to create four small wells. Crack an egg into each well. Season to taste with salt and pepper.
- Cover and cook until the desired doneness is reached for the eggs, 5 to 8 minutes. Serve immediately.
Notes
Nutrition
*
Jodie says
Cool, I’m so excited you are doing a whole 30 again. Your original Whole 30 log is how I came across your website in the first place. I am on day 18 of mine right now, and it’s amazing the notice in increased energy. I love your site and am looking forward to trying some recipes when my 30 days are over. Do you realize your Monkey Salad is super famous?
Jessica Fisher says
Ha! Yes, isn’t that funny? We have another oddly-named family favorite called Lawnmower Taco and it’s super “famous”, too. Check in next week. I’ll be sharing a freezer cooking plan as well as a weekly meal plan.
Nancy B says
I love these kinds of dishes. We do them for dinner sometimes during the week or on a weekend morning for breakfast. Just not enough time in the morning before heading out the door to the office to cook like this.
Jessica Fisher says
True re: the morning rush. Makes a great weekend brunch or everynight supper.
Sandi says
I don’t think I have a whole pan of sprouts left, but I do still have some. This wasn’t how I was planning to cook them, but I have all the other ingredients except leeks, so maybe I’ll give it a try.
Jessica Fisher says
I love leeks and shallots, but onions always work in a pinch. Let me know how it turns out!
Stacey says
Could I cook the veggies ahead of time and then reheat a serving in the pan while cooking the egg? This would be great for a morning while my kids are eating their oatmeal… Mommy can only eat so much oatmeal 😉
Jessica Fisher says
Yes. That’s what I do. 🙂
Janel says
Sorry for the “silly” question (I’m trying to not use the word “stupid”) but, is the nutritional information for one egg and a certain amount of vegetables or is it for the entire dish? TIA for any help that you can give me. It sounds ridiculously good and I’m excited to try it!
Jessica Fisher says
Not a silly question! I’m sorry it wasn’t more obvious on the recipe card.
Nutritional values are approximate and based on 1/4 the recipe. Thanks for asking!