Sweet Potato Breakfast Hash Meal Prep (High Protein & Healthy)
A high-protein breakfast hash combining roasted sweet potatoes, lean ground turkey, and scrambled eggs that keeps you satisfied until lunch. Make it once, portion into containers, and eat well all week with no reheating sadness.
Equipment
- Large skillet (12 inches)
- wooden spoon
- mixing bowl
- glass storage containers
Ingredients
- 2 medium sweet potatoes (about 1 pound), diced into small cubes
- 1 tablespoon olive oil
- 1 pound ground turkey (93% lean)
- 1 small red bell pepper, diced
- 1 small red onion, diced
- 8 large eggs, whisked
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of cayenne (optional)
- Fresh cilantro or parsley (optional)
Instructions
- Step 1: Prepare the sweet potatoes by peeling and dicing them into small 1/4-inch cubes. Optionally microwave diced potatoes for 3 minutes to soften.
- Step 2: Heat large skillet over medium-high heat and add olive oil. Add ground turkey, break apart with wooden spoon, and cook 5-6 minutes until browned.
- Step 3: Add diced sweet potatoes to the skillet, let sit 2-3 minutes undisturbed, then stir and cook 5-7 minutes until mostly tender.
- Step 4: Push turkey and potato mixture to edges, add bell pepper, red onion, and garlic to center, cook 2 minutes until onion softens.
- Step 5: Season with smoked paprika, cumin, salt, pepper, and cayenne. Stir to distribute spices evenly and taste.
- Step 6: Whisk eggs with salt and pepper, pour over hash, let sit 30 seconds, then gently scramble everything together for 3-4 minutes.
- Step 7: Remove from heat when eggs are just set but slightly soft. Taste and adjust seasoning. Finish with fresh cilantro or parsley if desired.
Notes
Store in glass containers with tight lids for 4-5 days in refrigerator. Divide portions while warm for even distribution and faster cooling. Prep vegetables the night before to reduce cooking time to 20 minutes. For higher protein (35g per serving), add 1/2 cup shredded cheese or use ground bison. Reheats beautifully without rubbery eggs or mushy potatoes.