Whenever Fall is approaching, I feel the urge to switch from cold to warm breakfasts. When the mornings get chilly, I crave a warm meal to start my day and I toss aside my regular overnight oats and smoothies for hot oatmeal, eggs, and protein pancakes. One of my favorite breakfasts is a big egg and vegetable scramble with a side of this Spicy Sweet Potato Breakfast Hash. It’s a great way to get a ton of vegetables in right away and it’s nice and warming for those Fall and Winter mornings.
This isn’t just a great breakfast meal, though—it also makes a really awesome dinner. I could eat traditional breakfast foods all day every day, so it’s no surprise that I LOVE having breakfast for dinner. These pictures are actually from a breakfast for dinner night, so I promise it makes a great dinner! The egg scramble in this photo was made with eggs (duh), mushrooms, bell pepper, onion, and spinach and I also served some Morning Star sausage patties on the side.
I love swapping regular white potatoes for sweet potatoes whenever I can. Sweet potatoes contain a huge amount of Vitamin A (hello healthy eyes!), along with more Vitamin C and fiber than regular white potatoes. They also contain fewer carbs and calories-so you can eat more, right?
Try this delicious Spicy Sweet Potato Breakfast Hash with your next breakfast or breakfast for dinner and I promise you will be satisfied. If you try it, let me know in the comments—or take a picture and tag @busygirlhealthyworld on Instagram so that I can see it!
NOTE: This recipe easily doubles or triples if you’re serving a crowd!
Active Time: 10 minutes Total Time: 30 minutes
Serves: 2
Ingredients: 2 small sweet potatoes 1 red bell pepper 1 small white onion 1 teaspoon grapeseed oil (or olive oil) 1 teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon paprika ¼ teaspoon sea salt 1/8 teaspoon black pepper
1/8 teaspoon cayenne
Directions: Preheat oven to 425 degrees F. Line a baking sheet with foil and set aside. Peel sweet potatoes and dice into ½ inch cubes. Transfer to a large mixing bowl. Finely dice the bell pepper and onion and add them to the bowl. Drizzle vegetables with oil and sprinkle with all of the spices. Toss to coat. Turn the bowl out onto the baking sheet and bake in preheated oven for 10 minutes. Remove from the oven, flip vegetables with a spatula, and return to the oven for 10 more minutes.
Serve hot and enjoy!
Nutrition Information per serving:
Calories: 183 Fat: 3g Carbs: 38g Protein: 3g Sodium: 357mg Sugar: 12g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.
