As I was surveying the ingredients in the fridge last night while thinking about tomorrow’s breakfast, I thought all hope was lost because I was out of oatmeal fixings. But then I saw the bag of potatoes in the bottom of the pantry and had a spark of inspiration. Breakfast hash!
Hashes are a great way to use up those random veggies leftovers from the week. Even though I know that my body is not a garbage can, I still hate to throw away food because I can’t figure out what to do with it.
I wanted to bake the eggs, but I didn’t actually know how to bake eggs. So I googled “how to bake eggs” and figured it out. Turns out it’s really easy.
This recipe is written up for one, because how fun and fancy does it feel to treat yourself to your own personal cast-iron skillet for breakfast?! Of course, if you want to feed a crowd scale this recipe up to a large skillet and use more eggs.
For an equally delicious vegan breakfast hash, check out this recipe.
Protein Options (Mix & Match)
- Eggs (2 eggs = 1 protein serving)
- Veggie sausage or tempeh (4 oz = 1 protein serving)
- Black or pinto beans (6 oz = 1 protein serving)
- Cheese of choice, to garnish (2 oz = 1 protein serving)
6 oz Roasting Veggies (Mix & Match)
- Onions diced
- Mushrooms sliced
- Asparagus trimmed
- Broccoli florets
- Brussel sprouts halved
- Carrots diced
- Bell peppers diced
- Butternut squash cubed
- Cherry tomatoes halved
- 2 oz kale, chard, or spinach shredded
- 4 oz potatoes or sweet potatoes, diced 5 oz raw
- Salt & pepper
- Seasonings of choice e.g. cumin, paprika, all purpose seasonings, Italian herbs
- Fresh herbs e.g. cilantro, basil, green onions, chives
- Preheat the oven to 400° F and line a baking sheet with parchment paper.
- Toss the potatoes and roasting veggies (not the greens) in a tiny bit of cooking oil (optional) and season generously. Bake for 20 minutes, until mostly cooked but still a few minutes to go.
- Remove from the oven and reduce oven temperature to 350° F
- Toss the mostly roasted potatoes and veggies with the shredded greens and any additional protein (beans, tempeh, sausage, etc.)
- Make a little well (or wells) and crack the eggs into them.
- Bake, uncovered, until the whites are cooked but the yolk is still runny, about 10 minutes. Keep an eye on it, it's easy to under or overcook it.
- Garnish with desired garnishes and begin your day with nourishment and gratitude!
- Veggies can replace fruit for a BLE breakfast.
- Potatoes count as a grain in BLE.
- It can be fun to split your protein to include both eggs and beans or cheese.
- To weigh this meal, weigh the grains, veggies, and protein separately and then mix them together with the seasonings the baking dish.
- This is a great meal for maintenance because you can go to town with the garnishes using your double protein.