Veggies and Egg Hash Bowl

Recipe Classifications

Cuisine:

American

Meal:

Breakfast

Diet:

Gluten-Free, Dairy-Free, Nut-Free, Vegan, Kid-Friendly

Rainbow:

Brown / White, Green, Orange / Yellow

Freezes well:

Yes

Prep Time  (total time):

Under 15 Minutes  (Under 15 Minutes)

Veggie-packed breakfasts are a great way to start the day!


This veggies and egg hash bowl recipe will provide the nutrients that keep you or your kids fueled throughout a busy day. It has all of the essentials for a hearty breakfast: eggs, cheese, greens, potatoes – plus lots of flavor from fresh herbs like parsley or cilantro. And, yes, it’s delicious, too.

While this is an ideal breakfast, you can also have the veggies and hash bowl for lunch and dinner. Although you can’t freeze this dish for meal prep, you can refrigerate the leftovers for up to 3 days. If you prefer freshly cooked hash bowls but still want to save time, pre-chop the sweet potatoes and store them in a container with water, so they don’t turn brown.

Are Veggies and egg hash bowls healthy?

So, why is this an amazing recipe for clean eating? Among other benefits, sweet potatoes have cancer-fighting properties, support eye health, and promote a healthy digestive system. On the other hand, Brussel sprouts are a source of antioxidants that reduce the risk of chronic diseases, are rich in vitamin C and K, and support gut health, as they’re high in fiber. Lastly, arugula is a nutrient-dense low-calorie cruciferous vegetable and eggs aid in brain function.

When you’re having meat withdrawals or cravings, you can add turkey bacon. We won’t tell! On a healthier note, broccoli, zucchini, bell peppers, and beans would be superb additions to this veggies and egg hash bowl. To make things interesting, try adding some basil pesto. It will enhance the veggies and eggs with fresh herbs and garlic, and is perfect for using up your summer basil!

Are Veggies and egg hash bowls kid-friendly?

If you have a picky eater, Veggies and egg hash bowls might be the perfect way to get them involved in their day. Veggies and egg hash bowls are also light enough to eat as an afternoon lunch after school, though it’s still important to make sure your child is eating lots of whole grains, protein, fruit, and vegetables.

What to serve with Veggies and egg hash bowls

You can serve some homemade bacon or some turkey bacon. You can also try out broccoli, zucchini, exotic bell peppers, and black beans with basil pesto to make Veggies and egg hash bowls more interesting.

Some people add swiss cheese to add flavor without adding too many calories. Avocado is another great idea- it’s high in healthy fats!

Lastly, try serving them over oven fries. Yum!

A delicious conclusion

Veggie and egg hash bowls also offer lots of flavor with minimal prep time, so they’re great when you don’t have much time in the morning before heading out into the world!

It’s no wonder why vegies’ n’ eggs are such a popular recipe among clean eaters.

Veggies and Egg Hash Bowl

Note: 

The Veggies and Egg Hash Bowl recipe is great for people with liver conditions and who want to improve their health. Check our 21-day meal plan to see breakfast, lunch, and dinner recipes. 

Veggies and Hash Bowl

Enjoy clean eating with the Veggies and Hash Bowl recipe. The perfect blend of flavors, vibrance of colors and nutritious benefits of this breakfast will have you making this dish on a regular basis! Plus it's quick and easy.
Course Breakfast
Cuisine American
Keyword gluten free
Servings 2
Calories 246kcal

Equipment

  • Saute pan or cast iron skillet

Ingredients

  • 1 tbsp olive oil
  • 1 piece sweet potato (cubed)
  • 8 pieces brussel sprouts (quartered)
  • 2 eggs
  • 1 tsp rosemary (fresh)
  • 2 cloves garlic (minced)
  • 1 cup kale
  • 1/2 cup arugula
  • 1 tsp sea salt

Instructions

  • In a cold pan, add olive oil, sweet potato, and brussel sprouts. Cover with lid and turn on medium heat for 8 minutes.
  • After 7 minutes, crack the eggs one a time on the same pan as the veggies, and add rosemary and garlic. Again, cover the pan with a lid for another minute.
  • Top the salad with kale, arugula, and some more olive oil. Season with salt.

Nutrition

Serving: 2g | Calories: 246kcal | Carbohydrates: 28g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 1303mg | Potassium: 653mg | Fiber: 4g | Sugar: 5g | Vitamin A: 19766IU | Vitamin C: 48mg | Calcium: 125mg | Iron: 2mg

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