Waking up to a nutritious and delicious breakfast that you made—the day before? That’s my kind of morning. This vegetable-packed breakfast hash is high in protein, thanks to the made-to-order eggs, plus a really tasty maple chicken sausage that you can either make (recipe below) or buy.
It’s all about planning when it comes to getting everyone out the door, and this tasty recipe is one way to enjoy your mornings even more. This breakfast hash recipe makes about 6-8 servings, so feel free to double it on two pans if you want to feed a crowd—or your family for a few days. It would also be great as breakfast-for-dinner!
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How to Make the Maple Chicken Sausage
Start by making the chicken sausage, which is a mixture of ground chicken, herbs, maple syrup, and my special seasoning blend (coming soon!!) or you can use salt and pepper. Once you lightly mix all of that together in a bowl, saute it in pan over medium heat until it’s cooked through with a little browning for that great caramelized flavor. If you really want to break up the work, you can make this the day before you make the hash.
How to Make the Breakfast Hash
For the hash, you can use any array of veggies that you like. I love a mix of Brussels sprouts, cauliflower, red bell peppers, mushrooms, and russet potatoes (but they’re not the bulk of it). There’s a good variety of nutrients, flavors, and textures. I like to use russets for roasting as they have a better crispy crunch and will maintain their texture. Plus to make it even easier, I leave the potato skin on—there are some nutrients you get from the skin that you don’t get from the inside.
Oven Pan
Cut all of the vegetables into approximately the same large dice size and toss them with avocado oil and the seasoning blend. For roasting, I always preheat my pan in the oven. Preheat the roasting pan dry as is, and toss the oil with the food. If I’m going to use more oil, I’ll add it a little to the pan right before the food goes in.
Roast the vegetables in a large roasting pan and toss it every few minutes. Turn the oven to the broil setting to let it develop some color. Once it starts to brown, add the sausage in, toss it all together, and roast everything for 10 more minutes and then broil it again for one more minute. Now you have the base of your hash, and it’s ready to either store for later or top with eggs (or add into quesadillas if you want to try something fun).
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Make the Eggs for the Breakfast Hash
Once the hash is ready, make a batch of scrambled eggs or sunny side-up eggs and put it on top (usually one egg per person). If you want it to be a grab-and-go thing, go with the scrambled eggs as they’re a little easier to enjoy on the road.
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Try These Variations
Instead of russet potatoes, try sweet potatoes. I suggest roasting those completely separately from everything else, otherwise, as you’re tossing everything together, they’ll just break apart and become mushy. Gently toss them together right at the end right before you portion it out.
To reduce the fat content, you could scramble egg whites instead of whole eggs. Or do a mixture of half whole eggs and half egg whites.
And if you like a hot sauce to top it off with, check out my favorite picks. (My top choice for this dish? I’d go with Yellow Bird’s Sriracha Hot Sauce!)
And there you have it! A high-protein breakfast with fresh-made chicken maple sausage hash topped with scrambled eggs or soft eggs. It’s a great grab-and-go breakfast. I think you’re really going to like the rustic mix of flavors and textures.
Want more breakfast ideas? Try one of these!
