Sheet Pan Sweet Potato Breakfast Hash
Lenny Kravitz once said, “My dream is to become a farmer. Just a Bohemian guy pulling up his own sweet potatoes for dinner.” We’ll be honest… That really sounds like the best life, Lenny! But who says sweet potatoes are only a dinner staple? They’re so deliciously versatile, we could happily eat them for any meal, and that’s why we have a sweet potato meal prep idea for you today that makes for an excellent breakfast option—A sheet pan sweet potato breakfast hash! Plus, it’s so raw in ingredients, our paleo readers will love it especially!
Oh yeah, and did we mention that this is a Whole30-compliant meal prep idea as well? That means this meal can help you eliminate the things that potentially trigger unfavorable reactions in your body! In other words, it contains absolutely no dairy, grains, alcohol, legumes, or added sugars. Just make sure you read the labels (if any) of the products you buy, before you buy them, to ensure they don’t contain any of the aforementioned ingredients.
A southwest inspired hash made with sweet potatoes. This Whole30 breakfast is customizable, so use what vegetables you have on hand and dice them to mix into the sweet potatoes. A breakfast you’ll look forward to waking up for!
How long will this Sweet Potato Breakfast Hash last for?
We recommend eating this dish within 4 days of cooking it.
Can this Sweet Potato Breakfast Hash be frozen?
Partially, yes—Cooked fresh veggies themselves can be expected to last 2-3 months in the freezer, but absolutely do not freeze the eggs or else you risk illness after thawing them! Just make sure to cook your eggs fresh if you plan to freeze this meal prep idea.
How do you make this Sweet Potato Breakfast Hash?
Begin making this meal prep idea by preheating your oven to 425° F, then add sweet potatoes, bell pepper, mushrooms, onions or other substituted veggies to a sheet pan. Drizzle with olive oil, and sprinkle with sea salt, cumin, and chili powder. Toss pan ingredients to evenly coat in oil, then bake for 25 minutes. Once baking is done, remove the pan from the oven and use a spatula to divide the sweet potato hash into 4 piles. Make indentations in the center of each pile, and add 1-2 eggs to the tops of each pile. Return the sheet pan to the oven for 8-12 minutes, depending on how well done you’d like the eggs, then serve with fruit and avocado if desired.
How to portion this Sweet Potato Meal?
More Whole30 breakfast meal prep ideas:
Breakfast might be our favorite meal of the day, so we have plenty of breakfast meal prep ideas to check out! If you want more Whole30 breakfast recipes, check out this Whole30 Bacon Strawberry Breakfast Salad, or these Whole30 Breakfast Snack Boxes for your next round of prepped meals!
Other tips for making this Sweet Potato Breakfast Recipe:
- For even more healthy monounsaturated fats in this dish, consider using avocado oil instead of olive oil!
Sheet Pan Sweet Potato Breakfast Hash Ingredients:
- 5 cups sweet potatoes, cubed
- 1 bell pepper, diced
- 2 cups mushrooms, sliced
- ½ cup onion, finely minced
- 2 tablespoons olive oil
- 1 teaspoon of sea salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Black pepper, to taste
- 4-8 eggs
- 5 cups sweet potatoes cubed
- 1 large bell pepper diced
- 2 cups mushrooms sliced
- 1/2 cup onions finely minced
- 2 tbsp olive oil
- 1 tsp Sea Salt
- 1 tsp cumin
- 1 tsp Chili Powder
- black pepper as desired
- 8 large eggs
- Preheat oven to 425 degrees.
- To a large sheet pan, add sweet potatoes, bell pepper, mushrooms, and onions. Drizzle with olive oil, and sprinkle with sea salt, cumin, and chili powder. Toss to evenly coat the vegetables.
- Bake for 25 minutes.
- Remove from oven, and use a spatula to divide the sweet potato hash into 4 piles, leaving indentations in the center of each pile.
- Add 1-2 eggs on the top of each pile, and return the sheet pan to the oven for 8-12 minutes, depending on how well done you’d like the eggs.
- Serve with avocado slices and fruit, if desired.