Ingredients
Ground Turkey Sausage
1 pound
Potatoes
3 medium (Yukon gold or red, diced into 1-inch cubes)
Bell Peppers
1 large (any color, diced)
Onions
1 large (diced)
Olive Oil
2 tablespoons
Eggs
2 (per serving, total 8)
Garlic Clove
2 minced
Paprika
1 tablespoon
Salt
1 teaspoon (or to taste)
Black Pepper
1/2 teaspoon (or to taste)
Fresh Parsley
1/4 cup (chopped)
Instructions
Preheat oven to 400°F (200°C)
Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat
Add ground turkey sausage and cook until browned and fully cooked (About 7-10 minutes)
Transfer sausage to a bowl and add potatoes, bell peppers, onions, remaining 1 tablespoon olive oil, garlic, paprika, salt, and pepper to the skillet
Spread vegetables evenly in the skillet and roast in the preheated oven for 20 minutes
Stir the vegetables with the cooked sausage, roast 5-10 more minutes until tender and golden
Remove from oven, flatten into a single layer
Cradle 2 eggs in each section (4 sections total) and return to oven for 5-7 minutes until eggs are set
Notes
For increased protein, serve with Greek yogurt or add crumbled vegan cheese substitute
Skip eggs for a vegetarian version
Store leftovers in airtight containers for up to 3 days
Can freeze raw mixture (without eggs) for up to 2 months; cook frozen mixture 5-10 minutes longer
Use any colorful peppers for visual variety
- Prep Time: 15
- Cook Time: 25
- Category: High Protein Breakfasts
- Method: Roasting
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 serving (1 cup hash + 2 eggs)
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 320mg