Sunrise Eggs with Vegetable Hash

Eggs and vegetables are my all-time favorite breakfast combo. Since I’m always rushing to get out the door in the morning (but refuse to compromise with a to-go muffin), I’ve devised this simple one-pan breakfast. The veggies remind me of a potato hash, but this version packs a nutritious punch without the starchy carbs that seem to suck the energy right out of you rather than deliver it.

Eggs are a good source of protein which will keep you full until lunch (and avoid the need for a mid-morning snack), while veggies add to your daily count, offering vitamins, minerals, and carbohydrates. Basil, a great source of Vitamin K and essential for blood clotting, rounds out the dish.

Eat this dish for breakfast daily and I bet you’ll feel healthier, lighter and suffer from less mid-morning cravings! Check my posts on Instagram for more egg-spiration.

Sunrise Eggs with Vegetable Hash Recipe

Sunrise Eggs with Vegetable Hash

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes



  • 1 tablespoon ghee*
  • 1/4 red onion
  • 1/2 cup shredded zuchini
  • 1/4 cup shredded carrot
  • 1 tablespoon fresh basil
  • 2 eggs
  • Salt and pepper to taste


  1. Slice onion in thin half moon shapes.
  2. Cook on low heat until translucent.
  3. Add zucchini and carrot and cook until soft.
  4. Add basil.
  5. Move vegetables aside in the pan to make room for the eggs.
  6. Crack eggs one at a time and cook until whites set
  7. Transfer to a plate.
  8. Season with salt and pepper.

Recipe Notes

*Ghee is clarified butter. Use regular butter, olive oil, or whatever oil you have on hand.

Mix in your favorite shredded veggies! Add sweet potato or pumpkin for a heartier dish. Add mushrooms for a boost of flavor. Brussels sprouts are great too. Basically, use this recipe as an idea and play with endless varieties!

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