The only Whole30 breakfast meal prep recipe you need! With soft scrambled eggs paired with sweet potato and breakfast sausage hash, this recipe fits the Whole30 meal template and will keep you full and happy until lunchtime!
What Makes This Recipe So Good
- One batch of this Whole30 recipe yields six days’ worth of breakfasts, making it the ultimate breakfast meal prep! I love to mix this up on Sundays so I don’t have to think about breakfast for the rest of the week.
- It’s loaded with nutritious, filling ingredients that will power your mornings and keep you satisfied until lunch.
- If you’re not into meal prepping, that’s okay! This is still a great recipe for large family breakfasts since it intentionally makes so many servings. No doubling-up needed!
- Soft scrambled eggs, crisp-but-tender sweet potatoes, and juicy breakfast sausage come together in a convenient grab-and-go paleo breakfast bowl that can be reheated in the microwave for busy mornings!
Breakfast Sausage – Make sure to use Whole30 compliant breakfast sausage for this recipe! My favorite is Applegate Farms No Sugar Pork Breakfast Sausage. You can also make your own (see the recipe notes below!) or use Whole30 compliant bacon!
Sweet Potatoes – The star of any sweet potato hash! Sweet potatoes are a fantastic source of complex carbohydrates, and they’re naturally gluten- and grain-free. The skin of the sweet potato is rich in fiber and antioxidants, but this recipe uses peeled potatoes for a nicer texture.
How to Make It
The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!
Start by cooking your sausage in a large skillet over medium heat. Break it into small pieces using a spatula, then add the veggies and cook covered until they’re soft. Uncover the skillet and cook until the sweet potatoes are lightly browned, then add the remaining ingredients for the hash.
While that’s cooking, crack a dozen cold eggs into a deep saucepan with ghee. Cook the eggs over high heat, stirring continuously with a rubber spatula. After 30 seconds, remove the pan from the heat for 10 seconds, then replace it. Don’t stop stirring! Be sure to scrape the bottom of the pan so the eggs don’t stick. Repeat this process for 3 minutes. Season with salt and pepper in the last minute.
Divide the sweet potato hash and eggs into six meal prep containers. Your portions will be approximately 1 1/2 cups of sweet potato hash and 1/2 to 2/3 cups of egg per container. Garnish with your chosen toppings, let everything cool, and refrigerate until you’re ready to eat!
- These Whole30 breakfast bowls are great bases to top with pretty much anything so it’s a different meal every time! I love to use pickled jalapeños, Everything but the Bagel seasoning, slices of avocado, or even Whole30 ranch dressing on mine!
- Meal prep containers (a.k.a. bento boxes) are a must-have for recipes like this! You can get my favorites on Amazon (affiliate link) but you can probably find these containers at Target or really almost anywhere nowadays.
- Fresh sweet potatoes will give you the most flavor and the best texture, but you can use frozen sweet potatoes if you prefer. Let them thaw completely in the refrigerator before cooking.
- Eggs will continue to cook after removing them from the heat of the stovetop, so to avoid overcooked eggs, remove them just before you think they’re ready.
More Amazing Whole30 Recipes
- Whole30 Fried Chicken and Mashed Potato Bowl with Gravy
- Tuscan Shrimp (Whole30, Paleo)
- Italian Breakfast Casserole (Whole30, Keto)
- Brussels Sprouts Salad (Whole30, Paleo)
- 65 Delicious Whole30 Recipes for the New Year
- 3 tablespoons oil divided
- 1 pound breakfast sausage Whole30 compliant, see Notes
- 1 medium onion halved and sliced into ¼-inch pieces
- 2 medium red bell pepper
- 2 medium sweet potatoes peeled and diced, about 4 cups (1½ pounds)
- 3 cloves garlic crushed
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 dash cinnamon
- 12 eggs
- 1 tablespoon ghee
- 1 teaspoon salt
- ½ teaspoon black pepper
- scallions thinly sliced, for garnish
- Heat 1 ½ tablespoons oil in a large skillet over medium high heat. Add sausage. Cook 5 to 6 minutes or until done, breaking up sausage with a spatula. If using bacon, fry in skillet until crisp – don't drain.
- Add remaining oil (omit if using bacon) and onion, pepper, and sweet potato. Cover. Cook 4 to 5 minutes or until softened.
- Uncover. Cook 5 to 6 minutes, or until potatoes are lightly browned. Add garlic. Cook for 30 seconds, then sprinkle paprika, pepper, garlic powder, onion powder, and cinnamon over and stir well.
- Meanwhile, crack 12 cold eggs into a deep saucepan and add ghee.
- Cook eggs over high heat. Stir continuously with a rubber spatula, making sure to scrape the bottom of the pan. Don't whisk. After 30 seconds, remove pan from heat. Keep stirring. After 10 seconds, return pan to heat. Repeat for 3 minutes. In the last minute, season eggs with a pinch or two of salt and pepper.
- Divide into portions. In each container, place 1 ½ cups sweet potato hash and ½-to-¾ cups scrambled eggs. Top with scallions. Let cool, then cover and refrigerate.
- Make sure to use Whole30 compliant breakfast sausage! If you prefer, you can make your own by using one pound of ground turkey or pork, seasoned with:
- 1 teaspoon dried sage
- 3/4 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon poultry seasoning
- 1/8 teaspoon crushed red pepper flakes
- 1/2 pinch ground cloves
- If you prefer to use bacon, leave out the breakfast sausage and use 12-16 ounces of bacon, cut into 1/2-inch pieces. Make sure to use Whole30 compliant bacon!
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.