Sweet Potato Hash Breakfast Bowl

Breakfast bowl with a hard boiled egg, avocado and sweet potato hash.

Sweet Potato Hash Breakfast Bowl

Savory and delicious, this Breakfast Bowl is filled with bacon, eggs, veggies and avocado! It's easy to make and customize based on what you like best. Meal prep these ahead of time for busy mornings and have a delicious, nutritious way to start the day!

Course Breakfast, Brunch

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 166

Author Kim

Ingredients

3-4 slices bacon
1 small onion
1 medium sweet potato cut into ½-inch cubes
2 garlic cloves minced
2 cups halved or quartered (depending on size) Brussels sprouts with stems removed
1 medium apple diced
8 large eggs fried, scrambled, soft boiled, whatever your preference
salt and pepper to taste
Optional for garnish: fresh herbs such as parsley, chives or basil chopped
Topping options: cheese, sliced avocado, hot sauce

Instructions

Heat a large skillet over medium heat and add bacon. Cook until desired doneness, then remove from pan to plate lined with a paper towel. When cooled, crumble bacon and set aside.
Reserve about 2 tablespoons bacon grease in pan, and add onion and sweet potato to the skillet and toss to coat.
Cook until sweet potato has softened, about 10 minutes, then stir in garlic, Brussels sprouts and apple and cook for about 10-15 mins longer and until mixture is soft and caramelized. Remove from heat and stir crumbled bacon into the mixture.
Cook eggs to your desired preference, fried, scrambled, or soft boiled.
Combine sweet potato hash with 2 eggs per serving in a bowl. Season with salt and pepper to taste. Garnish with fresh herbs and any other toppings you desire.

Notes

If you have leftovers or meal prep a large batch for the week, store the eggs and sweet potato hash separately in airtight containers in the fridge. Everything will stay fresh for up to 4 to 5 days. Reheat in the microwave for a minute or until warm.

Nutrition