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!
A veggie-packed breakfast bowl is my favorite way to fuel busy mornings! This sweet potato hash version is loaded with so much goodness from eggs cooked the way you like to sautéed veggies and crumbled bacon. Everything together in one big happy bowl! Every bite is bursting with the most delicious flavor and texture! It’s gluten free, dairy free and vegetarian!
The best part of this breakfast bowl is that it is loaded with protein and so many nutrients. Then, you can add your choice of toppings to really take things over the top. We love sliced avocado, fresh herbs and crumbles of feta cheese. You can add as many or as few toppings as you want and make them perfect for you! Fresh homemade salsa would also be delicious on top.
Reasons to love this recipe
- Customizable: I love that you can make use of ingredients that you already have in your kitchen to make a colorful and satisfying morning meal. With this recipe, it’s also easy to omit ingredients that you don’t like and add in the ones that you do.
- It’s hearty and filling: This dish is packed with protein from the eggs and bacon, has plenty of complex carbs from the sweet potato, apple and other vegetables, and avocados give it just enough healthy fats. The combination of ingredients keeps you full for hours without weighing you down.
- Versatile: Not only is this a great meal for breakfast, but it works for lunch and dinner, too! Plus, you can cook your eggs the way you prefer – scrambled, hard-boiled, fried or poached!
- It tastes amazing! My family cannot get enough of this breakfast hash! It’s loaded with veggie goodness and incredible flavor!
This savory breakfast bowl recipe makes 4 servings, so it’s great for a family or for a make-ahead meal for one person to enjoy. It’s also really easy to adjust the recipe up or down to make more or less.
For a few of my family’s other favorite breakfast meals try these egg muffins, these delicious banana zucchini muffins, or fluffy whole grain pancakes.
Ingredients needed
This breakfast bowl recipe is made with simple, wholesome ingredients, many of which you probably have on hand. Feel free to use the recipe as a guide and use the ingredients that you like best. Here’s a list of what we like to use:
- Bacon: The sweet, smoky, and salty flavors pair wonderfully with the other ingredients.
- Onion & garlic: Sautéed together for a good balance of sweet and savory.
- Sweet potato: Cooked until it’s tender and creamy with a delicious sweetness.
- Brussels sprouts: I love the heartiness of the Brussels in this recipe, but other veggies may be used.
- Apple: Adds a hint of sweetness that I really love. Feel free to omit, if this doesn’t sound good to you.
- Eggs: Make these any way you want – fried eggs, scrambled eggs or soft-boiled eggs all work great!
- Salt and pepper: Enhances all of the flavors.
- Optional for garnish: For freshness and different flavors, add fresh herbs such as parsley, green onions, chives or basil.
- Topping options: Top your bowl with whatever you like – cheddar cheese, feta, sliced avocado, guacamole and/or hot sauce!
Variations and substitutions
Breakfast bowls are super easy to customize! Here are some substitutions and ways to make this recipe your own:
- Proteins: Swap the bacon for your favorite breakfast sausage. You can even make this more of a lunch or dinner by serving the hash without the eggs and with grilled chicken or steak.
- Veggies: As long as you stay close to the same ratio of ingredients, you can use your favorite vegetables. Sometimes I make this with broccoli or asparagus instead of Brussels sprouts and add a handful of baby spinach leaves.
- Potatoes: I’m a big sweet potato fan, so I always make this with sweet potatoes but it would be great with diced Yukon gold potatoes or baby red potatoes.
How to make this recipe
This breakfast bowl is really easy to put together. Simply, cook all the individual components and then assemble. Make a big batch to store and bring out for those hectic mornings you need a good hearty breakfast! Here’s how:
Step 1: 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.
Step 2: 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.
Step 3: Stir in garlic, Brussels sprouts and apple. Cook for about 10-15 mins and until mixture is soft and golden brown.
Step 4: Remove from heat and stir crumbled bacon into the mixture.
Step 5: Cook eggs to your desired preference. You can make fried, scrambled, soft or hard-boiled eggs.
Step 6: Combine sweet potato hash with 2 eggs per serving in a bowl. Season with salt and black pepper to taste. Garnish with fresh herbs and any other toppings you desire.
Helpful tips
Here are some tips, so your breakfast bowl is delicious every time you make it:
- Egg whites: Add extra protein without adding any carbs, fat or extra calories by scrambling up some egg whites to enjoy in your bowl. You can replace the whole eggs altogether or use a combination of both.
- Pre-chopped veggies: To save time, use prepped veggies from the produce or frozen food department. You can even use packaged diced hash browns that include sautéed peppers and onions.
- Serving suggestions: This is a complete meal as-is, but if you’d like to make it extra hearty, enjoy with some greek yogurt, fruit or a green smoothie.
Frequently asked questions
You can make your breakfast bowl with any breakfast foods you like best. They are typically made with some variety of meat or protein, some type of potato, and vegetables.
Depending on the ingredients that you use to make your breakfast bowl, they can be very nutritious. To keep this lower in calories and higher in protein, try to incorporate plenty of veggies, a little cheese and add in some egg whites for extra protein. To decrease the fat, you can swap the bacon for turkey bacon or chicken sausage.
Leftover scrambled eggs can be stored in the refrigerator for up to four days. However, the longer the eggs are stored, the more their texture and flavor will degrade. Hard-boiled eggs will keep for about 1 week.
Storage recommendations
- To store in the fridge: If you have leftovers or you 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.
- In the freezer: Freeze the hash, without the egg, for up to 3 months in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Pop in the microwave for a minute or until warm.
More savory breakfast recipes
If you try this, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Sweet Potato Hash Breakfast Bowl
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
Did you make this recipe?
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Where do think most of the sugar is coming from? The apple and onion? I would like to do this but with way less sugar 🙂
A lot of it is coming from the apple and the sweet potato. You could leave half or all of the apple out and replace the sweet potato with red potato and that would cut down on the sugar considerably.
Any thoughts on a sub for the brussel sprouts?
Yes, I sub broccoli florets and chopped zucchini all the time. You can also just leave it out, if you’d prefer. Enjoy!