Zucchini and Sweet Potato Breakfast Hash
This zucchini and sweet potato breakfast hash is a simple recipe that the whole family will enjoy, and it's a great way to embrace the summer weather with that fresh zucchini!
PREP TIME
10 minutes
COOK TIME
15 minutes
INGREDIENTS
6
Serves: 2
Ingredients
- 1 whole1 whole1 whole Sweet Potato, cubed
- 2 whole2 whole2 whole Zucchini, cubed
- 3 clove3 clove3 clove Garlic, chopped
- 8 whole8 whole8 whole Cherry Tomato, sliced
- 2 pieces2 pieces2 pieces Bacon, cooked and chopped
- 0.25 cup0.25 cup0.25 cup Parmesan Cheese, shredded
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat up 2 tbsp avocado oil (or oil of choice) over medium high heat in a pan on the stovetop.
- Add in the sweet potato, and cook, stirring regularly, for 4-6 minutes.
- Add the zucchini and garlic to the pan with the sweet potatoes, season with salt and pepper, and continue to cook for 5-7 minutes until everything is cooked through. Remove from heat.
- Mix in the cherry tomatoes, bacon, and parmesan, split between two bowls, and top each with an egg and half the avocado slices (optional). Enjoy!
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About This Recipe
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Breakfast Coconut Free Egg Free Gluten Free Grain Free Nut Free Shellfish Free| This is our estimate based on online research. | |
| Calories: | 260 |
| Fat: | 2 g |
| Carbohydrates: | 50 g |
| Protein: | 10 g |
| Cholesterol: | 8 g |
| Sodium: | 256 mg |
| Fiber: | 13 g |
| Sugars: | 25 g |
| Calculated per serving. | |
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