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Reusable meal prep trays with sweet potato, scrambled eggs, and sausage for a whole30 breakfast
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Whole30 Breakfast Meal Prep

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!
Course Breakfast
Cuisine American, Whole30
Keyword breakfast bowl, make ahead, meal planning
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 532kcal
Author Cheryl Malik

Ingredients

  • 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

Instructions

  • Heat 1 1/2 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.
    Ground sausage in a cast iron skillet
  • Add remaining oil (omit if using bacon) and onion, pepper, and sweet potato. Cover. Cook 4 to 5 minutes or until softened.
    Sweet potato, onion, bell pepper, ground sausage in a cast iron skillet
  • 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.
    A dozen cracked eggs and ghee in a deep saucepan
  • 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.
    Scrambled eggs in a deep saucepan
  • Divide into portions. In each container, place 1 1/2 cups sweet potato hash and 1/2 to 3/4 cups scrambled eggs. Top with scallions. Let cool, then cover and refrigerate.
    Whole30 breakfast in meal prep containers

Notes

  • 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!

Nutrition

Serving: 1bowl | Calories: 532kcal | Carbohydrates: 22g | Protein: 25g | Fat: 38g | Saturated Fat: 12g | Cholesterol: 388mg | Sodium: 1038mg | Potassium: 693mg | Fiber: 4g | Sugar: 6g | Vitamin A: 12626IU | Vitamin C: 55mg | Calcium: 90mg | Iron: 3mg | Net Carbs: 18g