Healthy Mexican Breakfast Hash is a high protein, egg-free breakfast recipe. Meal prep it ahead of time for a low-calorie breakfast! Low Calorie + Gluten Free + Paleo
Breakfast hashes are one of my favorite ways to start the day! They are high in protein which is what women need after 35 to balance hormones and lose weight as well as egg-free.
Some of my weight loss clients get bored of eggs for breakfast and breakfast hashes are a great alternative. I have several breakfast hash recipes on this website including chorizo sweet potato hash, butternut squash breakfast hash, turkey sweet potato broccoli hash, apple sausage Brussels sprouts hash.
Why A Breakfast Hash Is Great For A Weight Loss Breakfast
High protein breakfasts are a key component of weight loss for women over 35 as it trains the body to be less lazy and rely on sugar as energy and it stabilizes hunger, energy and cravings better than fat and carbs.
I explain more about the hormones that impact weight loss in this free class and why learning to eat for your hormones is so key to lasting weight loss, and it’s the missing ingredient in the vast majority of weight loss programs out there.
Ingredients For Mexican Breakfast Hash
- Ground Turkey (I used ButcherBox)
- Butternut Squash
- Red Bell Pepper
- Extra Virgin Olive Oil
- Optional: salsa, avocado slices, Greek yogurt, cheese
How To Make A Mexican Breakfast Hash
I love meal prepping breakfast hashes on the weekend, dividing into containers and storing in the refrigerator. This makes breakfast time a breeze during the busy week and sets you up for more success at eating a healthy breakfast.
Step one to making your this Mexican breakfast hash is roasting the butternut squash in the oven. Do this by spreading the cubed squash on a sheet pan. I recommend buying the squash already cut. It’s a huge time savior!
While the butternut squash roasts, start cooking the bell pepper and jalapeño in a skillet with the olive oil. After a few minutes, add the ground turkey breast to the skillet. Break it up with a spatula as it cooks. Once the squash is done roasting, remove it from the oven and add it to the skillet along with the spinach and seasonings. Cook a little longer until the spinach has wilted them removed from the heat and serve or store in separate meal prep containers!
Substitutions For Mexican Hash Recipe
Here’s a few substitutions and add-ins you can make with this recipe. As always, any swaps or substitutes will change the nutritional value of the recipe. Keep that in mind!
- Ground Turkey – Any lean ground meat can be substituted like ground chicken or lean ground beef.
- Jalapeño – I remove the seeds to keep the heat at a medium level, but you can keep them if you like more heat. You can substitute any pepper you enjoy or omit the jalapeño if you like.
- Butternut Squash – Substitute one yam or sweet potato.
- Red Bell Pepper – Any bell pepper can be substituted or sun dried tomatoes. Zucchini, eggplant or tomatoes can also replace bell pepper.
- Spinach – Any leafy greens can be used such as arugula, kale, collard greens, watercress etc.
- Cumin – Cumin is what gives this Mexican hash it’s Mexican flavor. You could use a taco seasoning or make your own taco seasoning from the spices in this recipe.
- Optional Add-Ins – Salsa, sliced avocado, small amount of shredded cheese, Greek yogurt, or anything you enjoy on Mexican food!
More Healthy Breakfast Hash Recipes
- Chorizo Sweet Potato Hash
- Butternut Squash Breakfast Hash
- Turkey Sweet Potato Broccoli Hash
- Apple Sausage Brussels Sprouts Hash
Mexican Breakfast Hash
Healthy Mexican Breakfast Hash is a high protein, egg-free breakfast recipe. Meal prep it ahead of time for a low-calorie breakfast!
Preheat the oven to 400 F. Prepare a large baking sheet with parchment paper. Add the cubed butternut squash. Bake 20 minutes. Remove from the oven and set aside.
Preheat a large skillet to medium heat. Add the olive oil, diced bell pepper and jalapeño. Cook 3 minutes then add the ground turkey. Break up the ground turkey as it cooks with a spatula. Cook 5-7 minutes until browned.
Add the butternut squash to the skillet with the spinach, cumin, paprika and salt. Stir to combine. Cook a few more minutes until the spinach is wilted. Serve immediately with optional toppings.
Store leftovers in the refrigerator up to 7 days.
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