Category Archives: Breakfast

Sweet Potato Chorizo Hash

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Close up of sweet potato chorizo hash in a bowl

If you like spicy food with a lot of flavor that’s also healthy, you have to give this sweet potato chorizo hash recipe a try!

It is my latest breakfast obsession.

(If you’ve been around a while, you know that my other breakfast obsession is this Sweet Potato Breakfast Casserole I love just as much.)

This recipe came to be after I found some chorizo marked down at the grocery store. (Aren’t those shopping trips the best!) Surprisingly, it was the first time I had ever purchased chorizo. In fact, I don’t know if I had ever even tried it before.

Did you know you can even make your own chorizo? I have this recipe for chorizo saved on my Pinterest to try! Great way to enjoy it if you are on a Whole30 or eating Paleo and need to avoid some of the ingredients you normally find in it.

overhead shot of sweet potato chorizo hash in a white bowl

Back to breakfast. I know my love of sweet potatoes and we eat a lot of eggs for breakfast so I couldn’t go wrong if I put it all together with some bell peppers and onions. A perfect and flavorful dish!

I make this dish roasting cubed sweet potatoes in the oven. You could also dice the sweet potatoes and cook them in a skillet. Since I make the sweet potatoes in bulk (I fill up a jelly roll pan), the oven works best. (I’ve even done it on broil when I don’t want to heat up the house as much. I just have to watch them more closely so they don’t get scorched.)

Time Saving Tip: Roast a ton of sweet potatoes at the beginning of the week and then for the other breakfasts, just grab out and reheat in a skillet with the also already cooked bell peppers, onions, and chorizo while you are cooking the eggs and breakfast will be done in 5 minutes.

You could prep everything completely and divide into breakfast size portions and store in the fridge (I’ve done this many times) but let’s admit that freshly cooked eggs are better than reheated ones! 😉

sweet potato chorizo hash with okra

I added okra I roasted with the sweet potatoes to this breakfast bowl!

Sweet Potato Chorizo Hash Ingredients:

  • Sweet potatoes
  • Chorizo
  • Onion
  • Bell Peppers (Feel free to swap these for something else. I think broccoli, brussel sprouts or even cabbage would be yummy!)
  • Fresh garlic
  • Eggs

Some of my family are not fans of sweet potatoes. You can swap sweet potatoes for roasted white potatoes, hash browns, or even tater tots!

sweet potato chorizo hash in a white bowl

Sweet Potato Chorizo Hash Recipe

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Sweet Potato Chorizo Hash
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This easy sweet potato chorizo hash is loaded with flavors and plenty of veggies. A tasty and healthy way to start the day.
Ingredients
  • 4 sweet potatoes, peeled and chopped
  • ½-1 pound chorizo
  • ½ of a large onion, diced
  • 1 bell pepper, diced
  • 4 cloves garlic, minced
  • 8 eggs
  • Salt and Pepper
  • Olive or Coconut Oil
Instructions
  1. Peel and chop/dice your sweet potatoes into whatever size pieces you like best. Place on a large rimmed baking sheet and drizzle with oil and season with salt and pepper.
  2. Place in an oven preheat to 450 degrees and bake for 20-45 minutes depending on the size of your pieces. Stir part way through. You want them to have golden brown parts and be tender but not mushy.
  3. Meanwhile, brown the chorizo in a skillet and remove to a bowl. Drain the grease/
  4. In the same skillet with a little of the chorizo grease, saute the onion, bell pepper, and garlic until tender and caramelized. Add to the chorizo.
  5. Whisk the eggs and season with salt and pepper.
  6. Scramble eggs in the skilled the chorizo was just in.
  7. When sweet potatoes have finished cooking, combine with the chorizo, onion mixture, and eggs in the skillet, warm, and enjoy!
Notes
IF MAKING AHEAD:
1. The fast method: Make completely and combine into serving size containers. Refrigerate and reheat in the mornings.
OR
2. Longer method: Combine the roasted sweet potatoes, cooked chorizo, and cooked onion mixture. Refrigerate. In the morning reheat the amount you want in a skillet, remove to a bowl or plate, and cook your eggs in the same skillet. Just add to your already heated sweet potato mixture and your breakfast is ready!

Additional Veggies: feel free to use additional veggies. Roasted okra or broccoli would be wonderful!

 

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Originally published June 3, 2015. Updated August 3, 2020.

Chorizo and Sweet Potato Hash! This easy breakfast in a skillet is super flavorful and with approved chorizo is even Whole30 and Paleo approved! Need to try this right away.Chorizo and Sweet Potato Hash! This easy breakfast in a skillet is super flavorful and with approved chorizo is even Whole30 and Paleo approved! Need to try this right away.

Be sure to check out these other posts for more breakfast ideas:

This sweet potato breakfast casserole is amazing and can even be made the night before! The leftovers taste amazing as well and it's #paleo and #whole30 approved. SO GOOD!

 

20 Whole30 breakfast ideas and recipes! Great resource for healthy breakfasts - the hardest for me to come up with recipes for. (My FAVORTIE breakfast casserole is on this list)

 

Easy & Healthy Strawberry Overnight Oats

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Mason jars with strawberry overnight oats in them

Aren’t easy breakfasts the best? Especially ones you can make ahead. These easy strawberry overnight oats fit both of those criteria. Not only that, this recipe is healthy and easy to customize with what you have on hand.

If you have yet to jump on the overnight oats bandwagon, this is the one to try! Strawberry is one of my top two flavors. I’ll have to share the other recipe soon!

What are overnight oats? They are oats that are mixed with some combination of milk and yogurt with an assortment of add-ins. You store them in the refrigerator at least over night and up to 5 days.

I make and store my overnight oats in wide mouth 8 ounce mason jars.

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Strawberry Overnight Oats

The ingredients for strawberry overnight oats on a cutting board

INGREDIENTS:

  • Old Fashioned Rolled Oats
  • Milk, dairy or dairy free
  • Yogurt, dairy or dairy free
  • Sweetener of choice: maple syrup, honey, stevia
  • Salt, a pinch
  • Strawberries
  • Vanilla, a drop
  • Add ins: Chia seeds, ground flax seed, maca powder etc

oats in the bottom of mason jars

INSTRUCTIONS:

    1. Set out your mason jars. You can make enough for 5 days at a time.
    2. Put the rolled oats into each jar.
    3. Then add a pinch of salt and whatever add ins you are going to use. Remember that these add ins are all completely optional. Use what you have or like!
      Some ideas:
      Small amount of maca powder (1/4-1/2 teaspoon)
      Ground flax seed (1/2-1 teaspoon – you will definitely taste the flax so make sure you actually like the flavor. If you enjoy the nutty flavor, feel free to add extra.)
      Chia seeds. Between 1 and 3 teaspoons.
    4. Add the yogurt and milk. Stir. (This recipe will fill the jars, so you’ll want to be sure to stir at this point so that you can stir in the berries without making a mess.)
    5. Add the sweetener of choice, a drop of vanilla extract, and chopped strawberries. Stir.
    6. Put on the lids and store in the refrigerator.
    7. I always stir mine in the morning before eating.

mason jars with yogurt and rolled oats

TIPS:

Jars:
These are the jars that I use. (My favorites to use for many things!) If you decide to increase the amount of oats in a serving, you will need to use a larger mason jar.

Quantity of oats:
Most recipes for overnight oats call for 1/2 cup of oats per serving. With the yogurt and fruit added in, that is just way too big of a serving for me. I prefer having more liquid to oats – the texture is better for me and I don’t find is as heavy. I find the 1/4 cup of oats to be the perfect amount, but feel free to adjust to 1/3 if you want.

Yogurt:
I use my homemade yogurt recipe, not strained, and use 1/2 cup. If you use a Greek style yogurt, you will want to decrease the yogurt and increase the amount of milk.

Milk:
You can use dairy, almond, coconut etc! Whatever you have or like. When using plain regular yogurt, add 1-2 tablespoons of milk. If using Greek yogurt, be sure to use less yogurt and increase the milk. The oats will soak up some of the liquid as the jars sit in the fridge.

Sweetener:
I always use a small pinch of stevia. If using honey or maple syrup use 1/2-3 teaspoons. This depends on how sweet you like your breakfasts.

Add ins:
I love to use chia seeds, when I have them. I also add a little maca and ground flax. Both of those items have a strong flavor, so feel free to leave them out if you don’t enjoy or already have. I’m all about using what is already in your pantry instead of spending more money.

jars of strawberry overnight oats on cutting boardThis exact recipe is also great to use with blueberries or peaches! Those are always so flavorful the months they are in season. There are just so many ways you can tweak this recipe to make it right for your family!

What are your favorite healthy make ahead breakfasts? I love these strawberry overnight oats and also this gluten free and dairy free breakfast casserole!

Overhead picture of mason jars with strawberry overnight oats

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Easy & Healthy Strawberry Overnight Oats
Author: 
Recipe type: Breakfast
Prep time: 
Total time: 
Serves: 1
 
Strawberry overnight oats are a healthy and easy breakfast that you can prep ahead of time.
Ingredients
  • ¼ cup old fashioned oats
  • ½ cup plain, regular yogurt
  • 1-2 tablespoons milk
  • Salt, small pinch
  • Vanilla, a drop
  • Sweetener of choice: Stevia (small pinch) or honey/maple syrup ½-3 teaspoons
  • 2-4 strawberries
  • Add ins, optional: chia seeds, 1-2 teaspoons; maca Powder, ¼-1/2 teaspoons; ground flax, ½-1 teaspoons
  • Mason jars or other containers
Instructions
  1. Decide how many servings you want to make and set out that number of jars. Can keep for 5 days.
  2. Put oats in jar.
  3. Add the pinch of salt and any add ins you are using.
  4. Add yogurt, milk, drop of vanilla, and sweetener. Stir.
  5. Dice the strawberries and add to jar. Stir.
  6. Put the lids on the jars and store in the refrigerator.
Notes
See the post for extra details on oat quantities, yogurt, and more!

 

Whole Wheat Apple Pancakes

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whole wheat apple pancakes stacked on a plate with a bowl of apples next to them

Anyone else have kids who LOVE eating pancakes? I think my family would be okay with a rotation of pancakes and waffles for breakfast everyday of the year. In fact, they frequently make an appearance as an easy weekend lunch too. Today, I have a recipe for whole wheat apple pancakes to switch things up a bit. They are still super easy and if you want to use good old all purpose flour, you can. 😉

[If you want a wonderful, fluffy buttermilk pancake recipe, you need to try this one! Or if waffles are more your thing, I have the easiest sourdough waffle recipe here.]

Whole Wheat Apple Pancakes

This apple pancake recipe is fairly standard recipe but with the addition of some cinnamon (yum) and grated apples!

If you prefer chopped apples, go for it. I find taking a couple washed apples, with the peels still on, to a box cheese grater is the quickest way to get it done. If your apples are super large, you might only need one. I ended up using 1 1/2 apples (my 3 year old gladly helped me out by eating the remaining half).

My girls love these pancakes topped with maple syrup. I recommend making extra and keeping them in the freezer to a fast weekday breakfast. Reheat in the toaster or microwave. Yum!

These whole wheat apple pancakes are also the perfect thing to use up those bruised or slightly past their prime apples. You know, those ones your kids refuse to eat. What they don’t know won’t hurt them. 😉

I know this calls for whole wheat flour (and it’s definitely a great recipe to use it in) but as I mentioned earlier you can definitely sub all purpose flour. If you do choose to use whole wheat flour in this apple pancake recipe, I highly recommend using the soft white variety! It really does make a big difference.

I have young kids, so I don’t make huge pancakes (I know all the other moms out there understand that philosophy) and I got 12 pancakes out of 1 batch.

This batter is fairy thick so I spread the batter out slightly after placing it on the preheated skillet.

One more tip before we get to the recipe.

When you are baking with fruit, or other ingredients that add moisture, you often have to turn down the temperature and cook slightly longer to ensure no doughy middles or overcooked exteriors. These really do pretty well but I keep an I on how quickly they are cooking because no one likes a burnt pancake.

close up shot of whole wheat apple pancakes stacked on a plate with a bowl of apples next to them

Apple Pancake Recipe

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Whole Wheat Apple Pancakes
Serves: 6-8
 
Ingredients
  • 2½ cups flour (I used white whole wheat)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons sugar (I used sucanat)
  • 1 teaspoon cinnamon (or apple pie or pumpkin pie spice)
  • 2 cups milk
  • ¼ cup butter, melted
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 cups grated apples (I left the skins on)
Instructions
  1. In a large bowl mix the flour, baking powder, salt, sugar, and cinnamon.
  2. In a small bowl whisk eggs, milk, melted butter, and vanilla.
  3. Add the wet ingredients to the dry and stir gently. (I just use a fork.)
  4. Fold in the grated apples.
  5. Cook pancakes over medium heat (or slightly lower).
  6. Top with butter and maple syrup.

This post for whole wheat apple pancakes was originally published November 17, 2013. 

whole wheat apple pancakes stacked on a plate with a bowl of apples next to them

 

Easy and healthy apple pancakes! Freeze well too.

Sweet Potato Breakfast Casserole – Dairy and Wheat Free

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I love sweet potatoes. They are amazing. When I first made this Sweet Potato Breakfast Casserole, I was in love! It’s wheat free, dairy free, and is Whole30 approved. The perfect food to start your morning.

This sweet potato breakfast casserole is amazing and can even be made the night before! The leftovers taste amazing as well and it's #paleo and #whole30 approved. SO GOOD!

I made it once, ate leftover for the next three days. Made it again and ate the leftovers all week. It’s one of those dishes you don’t grow tired of – I enjoyed it just as much while finishing off the pan the second time. Yes, that means the leftovers taste just as good!

Let’s just pretend you don’t love sweet potatoes quite as much as I do. Don’t be scared away! My husband is not a fan and even he enjoyed this dish. The kiddos, they gobbled it up too.

If your mornings are anything like mine, you aren’t going to want to take time to brown pork and onions and roast the sweet potatoes in the morning. Let me fill you in on a little secret. The night before do all the prep work and layer the potatoes, meat, and veggies in the pan. Stick in the refrigerator. In a bowl, crack and whisk the eggs. Stick in the fridge. The next morning, pull the dishes out, whisk the coconut milk into the eggs and pour into the pan. Put the pan into the cold oven and turn onto 350 degrees. In just 30-35 minutes it will be ready for you!

4.7 from 7 reviews
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Sweet Potato Breakfast Casserole - Dairy and Wheat Free
 
Ingredients
Sausage
  • 1 pound ground pork (or meat of your choice)
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ¼ teaspoon powdered thyme
  • ½ teaspoon sage
  • ⅛ teaspoon fennel
  • pinch red pepper flakes
  • black pepper
Everything Else
  • 4 cups peeled and cubed sweet potatoes (3-4 potatoes)
  • 1 onion, diced
  • 1 bell pepper, diced (optional)
  • 8 eggs (large - extra large)
  • ½ cup coconut milk (canned) can sub other milk
  • Sea Salt and freshly cracked pepper
Instructions
  1. In a skilled combine all the sausage ingredients. Cook until almost done. Add the onions and finish cooking.
  2. Meanwhile, place sweet potatoes on a jelly roll pan and broil on high for 10 minutes, stir and broil another 5 minutes. I keep my pan in the middle of the oven, if yours is higher you may need to cut down on the time.
  3. Turn oven to 350 degrees.
  4. In a bowl, whisk together coconut milk and eggs and season with salt and pepper.
  5. Spread broiled sweet potatoes in the bottom of a 9x13 inch pan. Top with meat mixture. Sprinkle with the bell peppers. Pour egg mixture over the top.
  6. Put in preheated 350 degree oven and bake for 30 minutes.
Notes
To make the night before, follow the steps for the sausage and sweet potatoes and layer those and the bell pepper in the pan. Place in refrigerator. Whisk eggs in a bowl and put in refrigerator. In the morning add the coconut milk to the eggs and whisk and pour over the pan. Place in cold oven and turn to 350. Bake for 35 minutes.

 

This sweet potato breakfast casserole is amazing and can even be made the night before! The leftovers taste amazing as well and it's #paleo and #whole30 approved. SO GOOD!

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