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
Ingredients
Vegetables
- 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
Instructions
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Slice onion in thin half moon shapes.
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Cook on low heat until translucent.
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Add zucchini and carrot and cook until soft.
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Add basil.
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Move vegetables aside in the pan to make room for the eggs.
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Crack eggs one at a time and cook until whites set
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Transfer to a plate.
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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!
