Garden Breakfast Hash

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Good morning! This Garden Breakfast Hash is protein-packed, flavorful, and a perfect dish to feed the entire family this weekend!

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garden breakfast hash in a bowl topped with an egg

Grab Those Garden Veggies!

This breakfast hash is what dreams are made of! Tons of protein-packed ingredients (hi, eggs, lean breakfast sausage and zucchs!), and we’re here to tell you that you can go right ahead and use any veggies you have on hand or in abundance in your garden.

This recipe calls for zucchini, green peppers onion, and potatoes, but if you have tons of peppers and no zucchini on hand, feel free to substitute! You really can make this your own!

Magic of Baked Eggs

Baked eggs. I could eat you all day errrrry day! And the best part of these baked eggs is that you crack them right into your cast iron skillet with the rest of your hash ingredients and bake ’em all together at once. One pot meals FTW!

garden breakfast hash ingredients in a cast iron skillet

How to Make this Garden Breakfast Hash

This breakfast hash truly is a one pot meal! All you’ll need is your cast iron skillet and a cutting board to slice up your veggies. Let’s get into it:

PREHEAT AND PREP

First, preheat your oven to 350ºF. Then, slice up:

  • Zucchini
  • Green pepper (and bell pepper will do!)
  • Potato (feel free to use a sweet tater if you prefer!)
  • Zucchini
  • Onion

SAUTÉ BREAKFAST SAUSAGE

Next, heat a large cast-iron skillet over medium-high heat on your stovetop. Once it’s hot, add in the pork sausage. Sauté for around 2 minutes to partially cook. Pro tip: When there is just a little bit of pink showing, remove pork from stove and set aside.

garden breakfast skillet after being baked with eggs

Add in the Veggies

Add 1 tablespoon of olive oil to the pan and use a wooden utensil to scrape the brown, crispy bits (from your delicious breakfast sausage) from the bottom. Then, add the diced potato and cook for 2 minutes.

Next, add zucchini, onion, and green pepper and season with salt, pepper, and garlic powder. Cook for around 4 minutes to partially cook veggies.

Crack Eggs and BAKE!

Remove cast iron skillet from heat, and then layer the partially cooked pork sausage on top of the veggies. Then, crack 4-6 eggs on top of the sausage.

Bake your breakfast hash at 350ºF for around 20 minutes depending on how runny you like your egg yolks.

garden breakfast skillet up close so you can see all the ingredients

More Breakfast Recipes

Garden Breakfast Hash

Good morning! This Garden Breakfast Hash is protein-packed, flavorful, and a perfect dish to feed the entire family this weekend!
Prep: 20 minutes
Cook: 40 minutes
Total: 55 minutes
Servings: 6
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Ingredients 

  • 1 lb. pork breakfast sausage
  • 1 tablespoon olive oil
  • 1 large russet potato, cut into 1/2-inch cubes
  • 1 large zucchini, sliced into moons
  • 1/2 large yellow onion, chopped
  • 1 medium green pepper, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon garlic powder

Instructions 

  • First, preheat oven to 350ºF.
  • Next, heat a large cast-iron pan over medium-high heat. Once hot, add in pork sausage. Sauté for around 2 minutes to partially cook. When there is just a little bit of pink showing, remove pork from stove and set aside.
  • Add 1 tablespoon of olive oil to the pan and use a wooden utensil to scrape the brown, crispy bits from the bottom. Then, add the diced potato and cook for 2 minutes. Add zucchini, onion, and green pepper and season with salt, pepper, and garlic powder. Cook for around 4 minutes to partially cook veggies.
  • Remove cast iron skillet from the stove and then layer the partially cooked pork sausage on top of the veggies. Then, crack 4-6 eggs on top of the sausage.
  • Bake at 350ºF for around 20 minutes depending on how runny you like your yolk.

Tips & Notes

  • This recipe was updated on June 10, 2020. For the original recipe click HERE.

Nutrition

Calories: 369 kcal, Carbohydrates: 15 g, Protein: 19 g, Fat: 25 g, Fiber: 2 g, Sugar: 4 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Emily Richter

Emily is Fit Foodie Finds' editor-in-chief. She has a master's degree in strategic communication, and a passion for food. She is an incredible at-home cook making her writing an important part of the content creation process.

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April 5, 2018 2:21 pm

The instructions don’t say how to prep the veggies, but then I saw a pic further down in which they look like a large chop.

Question: Is the sausage cooked and drained before adding it to the oven casserole? I’m assuming they are to be cooked first, and then added, or the casserole would be very greasy.

April 8, 2018 6:53 pm
Reply to  Bunny

Hello! This is a very old recipe on my site and we are working on retesting and republishing soon <3

Erica
July 21, 2015 6:42 pm

This might be a dumb question, but is the sausage supposed to be cooked before you spread it on the veggies or are you supposed to use raw meat?

July 22, 2015 7:48 am
Reply to  Erica

Not a dumb question at all! Raw meat! Everything cooks in the oven 🙂 That’s what makes this recipe so amazingly EASY!

Erica
July 22, 2015 10:04 am
Reply to  Lee Funke

OK thanks!

Julia
August 27, 2014 8:29 pm

I love eating a good breakfast, (and this recipe looks perfectly delicious!) but my husband enjoys a not-so-nutritionally sound breakfast. I recently found a recipe that he would enjoy yet contains a superfood, I thought you may enjoy it as well: http://www.pinterest.com/pin/91901648621351703/