Garden Breakfast Hash

garden-breakfast-hash

Good morning! This Garden Breakfast Hash is protein-packed, flavorful, and a perfect dish to feed the entire family this weekend!

Grab Those Garden Veggies!

This breakfast hash is what dreams are made of! Tons of protein-packed ingredients (hi, eggs, lean breakfast sausage and zucchs!), and we’re here to tell you that you can go right ahead and use any veggies you have on hand or in abundance in your garden.

This recipe calls for zucchini, green peppers onion, and potatoes, but if you have tons of peppers and no zucchini on hand, feel free to substitute! You really can make this your own!

Magic of Baked Eggs

Baked eggs. I could eat you all day errrrry day! And the best part of these baked eggs is that you crack them right into your cast iron skillet with the rest of your hash ingredients and bake ’em all together at once. One pot meals FTW!

How to Make this Garden Breakfast Hash

This breakfast hash truly is a one pot meal! All you’ll need is your cast iron skillet and a cutting board to slice up your veggies. Let’s get into it:

PREHEAT AND PREP

First, preheat your oven to 350ºF. Then, slice up:

  • Zucchini
  • Green pepper (and bell pepper will do!)
  • Potato (feel free to use a sweet tater if you prefer!)
  • Zucchini
  • Onion

SAUTÉ BREAKFAST SAUSAGE

Next, heat a large cast-iron skillet over medium-high heat on your stovetop. Once it’s hot, add in the pork sausage. Sauté for around 2 minutes to partially cook. Pro tip: When there is just a little bit of pink showing, remove pork from stove and set aside.

Add in the Veggies

Add 1 tablespoon of olive oil to the pan and use a wooden utensil to scrape the brown, crispy bits (from your delicious breakfast sausage) from the bottom. Then, add the diced potato and cook for 2 minutes.

Next, add zucchini, onion, and green pepper and season with salt, pepper, and garlic powder. Cook for around 4 minutes to partially cook veggies.

Crack Eggs and BAKE!

Remove cast iron skillet from heat, and then layer the partially cooked pork sausage on top of the veggies. Then, crack 4-6 eggs on top of the sausage.

Bake your breakfast hash at 350ºF for around 20 minutes depending on how runny you like your egg yolks.

More Breakfast Recipes

Garden Breakfast Hash

Good morning! This Garden Breakfast Hash is protein-packed, flavorful, and a perfect dish to feed the entire family this weekend!

Prep: 20 minutesCook: 40 minutesTotal: 55 minutes

Fat 25 Carbs 15 Protein 19

Yield 46 1x

Ingredients

  • 1 lb. pork breakfast sausage
  • 1 tablespoon olive oil
  • 1 large russet potato, cut into 1/2-inch cubes
  • 1 large zucchini, sliced into moons
  • 1/2 large yellow onion, chopped
  • 1 medium green pepper, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon garlic powder

Instructions

  1. First, preheat oven to 350ºF.
  2. Next, heat a large cast-iron pan over medium-high heat. Once hot, add in pork sausage. Sauté for around 2 minutes to partially cook. When there is just a little bit of pink showing, remove pork from stove and set aside.
  3. Add 1 tablespoon of olive oil to the pan and use a wooden utensil to scrape the brown, crispy bits from the bottom. Then, add the diced potato and cook for 2 minutes. Add zucchini, onion, and green pepper and season with salt, pepper, and garlic powder. Cook for around 4 minutes to partially cook veggies.
  4. Remove cast iron skillet from the stove and then layer the partially cooked pork sausage on top of the veggies. Then, crack 4-6 eggs on top of the sausage.
  5. Bake at 350ºF for around 20 minutes depending on how runny you like your yolk.

Tips & Notes

  • This recipe was updated on June 10, 2020. For the original recipe click HERE.

Nutrition Facts

Serving Size: 1/6 Calories: 369 Sugar: 4 Sodium: 913 Fat: 25 Carbohydrates: 15 Fiber: 2 Protein: 19

Author: Lee FunkeCategory: BreakfastMethod: OvenCuisine: AmericanDiet: Gluten Free

Keywords: breakfast hash

About Emily Richter

Emily spent the first 10 years of her career in marketing and advertising roles and started side-hustling with Team Fit Foodie in Fall of 2015. She joined Team Fit Foodie full-time in the Spring of 2018. Lee and Emily became fast friends after college swooning over brand strategy and all things Wisconsin. And yes, Linley and Emily are sisters-in-law! Em manages FFF business operations as well as all things sponsorships and brand collaborations.

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