Egg and Vegetable Breakfast Hash with Avocado
A colorful and filling breakfast hash of sautéed sweet potatoes, bell peppers, and onions topped with fried eggs and sliced avocado for a Whole30 morning meal. This recipe (whole30, gluten free), ready in about 25 minutes, combines sweet potato, red bell pepper, yellow onion into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 large (about 10 oz), peeled and diced into 1/2-inch cubes sweet potato
- 1 medium, diced red bell pepper
- 1 small, diced yellow onion
- 3 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- 4 large eggs
- 1 medium, sliced avocado
- 2 tbsp chopped, for garnish fresh parsley
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large nonstick skillet over medium heat. Add 1 large diced sweet potato, 1 diced red bell pepper, and 1 diced small yellow onion. Season with 1 tsp sea salt and 1/2 tsp black pepper. Cook, stirring occasionally, for 12-15 minutes until sweet potatoes are tender and edges start to brown.
- Step 2: Push vegetables to the side of the skillet and add remaining 1 tbsp olive oil to the empty space. Crack 4 large eggs into the skillet and cook for 3-4 minutes until whites are set but yolks remain runny, or cook longer to desired doneness.
- Step 3: Divide the vegetable hash among 4 plates, top each with a cooked egg, and garnish with 1/4 sliced medium avocado and 1/2 tbsp chopped fresh parsley.
- Step 4: Serve immediately while eggs are warm for a satisfying Whole30 breakfast.
Frequently asked questions
How long does Egg and Vegetable Breakfast Hash with Avocado take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Egg and Vegetable Breakfast Hash with Avocado?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Egg and Vegetable Breakfast Hash with Avocado?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Egg and Vegetable Breakfast Hash with Avocado for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Egg and Vegetable Breakfast Hash with Avocado whole30?
Yes — this recipe is tagged whole30, gluten free, dairy free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
