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Meal Prep Chorizo Sweet Potato Breakfast Hash! This egg free hash is loaded with vegetables, flavor and nourishment. A filling Whole30 breakfast that strikes the perfect balance of sweet and savory!
Lately I’ve had a lot of requests for egg free breakfasts with my weight loss clients. What’s the best solution to an egg free breakfast? A breakfast hash of course! Butternut Squash Breakfast Bowl and Apple Sausage Brussels Sprouts are my favorite egg free breakfast along with this easy chorizo breakfast recipe.
I always tell my weight loss clients, there’s nothing wrong with eating real food for breakfast aka things they would eat for lunch or dinner. Nothing is off limits!
Real food is best. The breakfast food we are accustomed to in our culture, isn’t really real food. It’s junk filled with sugar and loaded with refined carbs that well, unless you’re running a marathon isn’t doing anything for you.
Our bodies have a limited ability to store energy from carbs, but it has an unlimited ability to store fat. When we don’t utilize energy from carbs, the body converts it to fat and stores it for a rainy day. You see the problem here?
That’s why I coach my weight loss clients to work on increasing those veggies and lean proteins in their meals. It helps with cravings, blood sugar and keeps you fuller!
Now that we know why we eat real food for breakfast, let’s dig into this Meal Prep Chorizo Sweet Potato Breakfast Hash!
In all honesty, this was a throw together meal. I threw a dying sweet potato on my counter with leftover veggies in my fridge from the week into a skillet with ground turkey breast and seasonings and called it breakfast. Really easy!
I made my own chorizo flavored seasoning to keep the recipe lower in fat, but you could definitely use chorizo sausage here. Both are delicious!
If you want to try more delicious healthy low calorie breakfast recipes, try Ground Turkey Breakfast Hash and Cheesy Zucchini Frittata next!
Chorizo Hash
Ingredients
- 1 lb ground turkey breast, 99% fat free, *
- 1 cup yellow squash, diced
- 1 green bell pepper, diced
- 1 small sweet potato, peeled & diced
- 1 cup grape tomatoes, sliced in half
- 1 tablespoon extra virgin olive oil
- 1 teaspoon apple cider vinegar
- 1 tablespoon minced garlic
- 1 tablespoon paprika
- ½ tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- ½ teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon allspice
- Salt & pepper to taste
Instructions
- Add extra virgin olive oil and apple cider vinegar to a large skillet and bring to medium heat.
- Add the ground turkey breast and sweet potato to the pan with the salt, pepper, minced garlic, cumin, paprika, chili powder, onion powder, oregano, thyme and allspice. Use a spatula break up the meat.
- Cook 5 minutes stirring frequently until the meat is browned. Then add the sliced bell pepper, squash and grape tomatoes to the pan (do not remove the meat). Cook another 5 minutes or until the veggies are soft. Remove from the pan and divide into four servings and meal prep containers.
Notes
- Cut the sweet potatoes into uniform ¼” to ½” thick cubes to ensure they cook through and soften.
- Add the spices to the hot skillet first and let them cook for 30 – 60 seconds before adding the meat and sweet potatoes. This is called blooming the spices.
- If your sweet potatoes are still too tough, cover the skillet with aluminum foil and let them steam for 2-3 minutes. Then remove the foil so the edges stay crispy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We added a healthy portion of siracha sauce to give this recipe more flavor. I like spicy food! Such a delicious recipe! I look forward to the days when I have this waiting in the fridge for me for breakfast! Great recipe! One of my favorites!