Sunday, 12 October 2014

Healthy Breakfast: brussel sprouts and sweet potato hash

I wrote in my meal plan post yesterday about how non-paleo foods have started disagreeing with me. The other change in my eating habits has been my sudden and surprising love of breakfast. Savory, hearty, and delicious breakfast like this brussel sprout and sweet potato oven baked hash!

Healthy Breakfast: brussel sprouts and sweet potato hash #HealthyBreakfast #paleo

Since discovering my new found love of breakfast, I knew that I wanted to get my healthy munching on without spending too much time in the kitchen. So I instantly turned to the oven. I tossed everything in there, sipped my coffee, and chatted with the husband. 

The prep for this meal took about five minutes. This always depends on how quickly you can chop you vegetables. I can do it pretty quickly because I'm not particular about them being the exact same size. I call it my 'rustic' style of cooking, but really, it's my impatience. Shh. Anyway, this dish is delicious, easy, and oh so good for you! 

Healthy Breakfast 

Brussel Sprout and sweet potato hash


25-30 minutes (depending on how quickly you chop and including cooking time)


2 portions 


  • 1/2 kilo (1 lbs) brussel sprouts
  • 1.5 cups of chopped sweet potato
  • 1/2 teaspoon paprika powder
  • 1/2 teaspoon coconut oil
  • Optional: 1/4 teaspoon cayenne pepper
  • Salt and pepper to taste
  • 2 eggs


  • Preheat oven to 200 degrees Celsius or 395 degrees Fahrenheit
  • Trim the ends off of the brussel sprouts and cut them in half
  • Peel sweet potatoes and cut into small pieces
  • Combine all ingredients except for eggs
  • Place into baking tray/pan
  • Bake for 15-20 minutes 
  • Remove from oven and crack eggs into the baking pan
  • Bake for an additional 3-5 minutes 
  • Remove from oven and let cool for a few minutes 
  • Serve and enjoy! 

Healthy Breakfast: brussel sprouts and sweet potato hash #HealthyBreakfast #paleo

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