Hi there! Thank you for checking in with Flawed yet Functional today! As you may know, I am a big believer in vegetables for breakfast. But for most of us, breakfast is hard to accomplish, let alone a healthy breakfast. Today I’d like to share a recipe I developed with you in mind, an easy vegetable breakfast hash that’s loaded with vegetables: kale, turnips, carrots, and mushrooms. The goal of this recipe was to be cooked in under 15 minutes. Crazy town? Maybe. Let’s check it out!
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A Quick Healthy Hot Breakfast
Do those words even go together? Is it possible to have a healthy breakfast that doesn’t come from the blender that is also quick? Oh and hot? I’ve been challenged recently to prove that it is!
The further I get into my diet change and the more research I do, I am more and more convinced that every meal should be primarily vegetables. I’m not a vegetarian or a vegan by any means, but I believe each meal should have its anchor in vegetables.
It is my goal for each meal to fill at least half my plate with vegetables, and when I’m able to do so I noticed the most energy and best blood sugar levels after meals like that.
Breakfast is tricky though. Vegetables take time to cook. A lot longer than eggs and toast (or a bowl of cold cereal!). So is it possible to make a healthy hot breakfast that is also quick? Here are some tips to make this recipe possible
- Chop the dense vegetables, carrots and turnips in this case, small. The smaller the dice the quicker they will cook.
- Prep the vegetables the night before. I know this is cheating a bit, but some of us don’t have excellent knife skills so it will speed you up tremendously in the morning if all the vegetables are pre-cut.
- Use two pans. Brown the sausage in one pan, while the other pan prepares the vegetables. With little multitasking, this meal comes together very quickly!
Is it Good to Eat Vegetables in the Morning?
Our society is ingrained to think that a bowl of cereal plus a glass of milk and juice with a side of toast is a part of this complete breakfast. Nothing could be further from the truth!
That picture of a “complete breakfast” is simply sugar with a side of sugar and a drink of sugar. Sugar will leave you feeling energized at first after the meal but it will spike your blood sugar causing a crash in a few hours. Are you familiar with a mid-morning or mid-afternoon drop in energy? The need for a nap partway through the day is not normal nor is it necessary! Fill your body with nutritious vegetables alongside protein and perhaps a little fruit in the morning, and you will not experience this lag in energy!
Not only will you notice a difference in energy, but you will be filling your body with nutrition. Cold cereal does nothing for your body, even if it is fortified with different vitamins. Processed food is not good for your body no matter how you try to disguise it or improve it. Reach for whole, real food first thing in the morning!
How Can I Eat Vegetables for Breakfast?
I hear you! Eating vegetables for breakfast is weird! Nobody does that!
You are right. There are very few people who are willing to eat vegetables for breakfast but look at the rise in diabetes, obesity, and a myriad of other nutritional deficiency diseases. On the whole, our bodies are suffering. What are they suffering from? Lack of nutrition. Reverse that in your life and your family’s life by serving vegetables for breakfast.
There are two ways that I like to eat vegetables for breakfast.
- A vegetable-filled hash- a hash is simply chopped food mixed together. So it is a very general term. Simply chop any vegetables together then add some protein. Try this sausage and mushroom hash with roasted butternut squash too! It’s delicious and great as leftovers!
- Roasted vegetables- this is also a quick way to put on a healthy breakfast although in a sneaky way: making use of downtime. Roasting takes longer total than making a hash, but you do not have to babysit the food as you do on the stovetop. Here are some great recipes for roasted vegetables: Cinnamon Sweet Potatoes, Savory Carrots and Broccoli, and Bacon Roasted Broccoli.
What is a Good Vegetable to Eat for Breakfast?
I think the better question is what isn’t a good vegetable to eat for breakfast. Vegetables should be the cornerstone of any diet; therefore, all are game for any meal!
If eating vegetables for breakfast is foreign for you, start with a sweet one like Cinnamon Roasted Sweet Potatoes. If you are looking to watch your carbohydrate intake, then try Roasted Carrots and Broccoli. Here are some other great vegetable dishes for breakfast:
- Mushroom and Sausage Hash with Roasted Butternut Squash
- Roasted Sweet Potatoes and Kale Chips
- Skillet Brussels Sprouts
- Dill and Onion Carrot Fries
Enough about vegetables for breakfast, Emily! Let’s get on with the recipe details and alterations…
- Chop the vegetables small. This decreases cook time and speeds up the time to the table.
- Use any vegetable combination. Don’t feel limited by my selection, use what you have on hand!
- Maximize efficiency by using two skillets at the same time on the stovetop. If you want a quick breakfast, you sacrifice time for doing other things. A quick breakfast means your total attention for the whole 15 minutes. Do this by manning two pans at once.
- I timed myself making this recipe just to make sure it was truly fast. The prep time was 15 minutes pretty much on the dot. The cook time? 13 minutes. Yes! 13 minutes! You can do this hot breakfast thing, folks! If you want to speed up the morning, chop all the veggies the night before.
Are you ready to try the super easy vegetable breakfast hash? A healthy breakfast is within your reach! Make sure to make a plan the night before to make sure your vegetables are ready and your meat is thawed. Then set a timer and see how fast you can go! Enjoy!
Easy Vegetable Breakfast Hash with Sausage, Carrots, Turnips, Mushrooms, and Kale
Want to load up your breakfast with tons of vegetables but NOT spend all day cooking breakfast? Try this easy vegetable breakfast hash that cooks in UNDER 15 minutes. Yes, you read that right! You can cook this hash on the stovetop in under 15 minutes. Try it today!
- 2 lb. breakfast sausage AIP option
- 2 Tbsp. olive oil divided
- 2 cups carrots small dice
- 2 cups turnips peeled and diced small
- 2 cups kale chopped
- 8 oz. baby portobello mushrooms halved then sliced
- 2-3 tsp. sea salt
- 1 tsp. dried thyme
- 1 tsp. dried sage
- fresh ground black pepper to taste, omit for AIP
Warm a cast-iron skillet over medium heat, add 1 tablespoon of olive oil then brown the sausage.
When the sausage is completely cooked, add the kale along with a sprinkle of sea salt and pepper (omit for AIP), wilt then remove the pan from the heat.
At the same time, warm another cast-iron skillet over medium-low heat, add 1 tablespoon of olive oil then carrots, turnips, and mushrooms. Sprinkle with salt and pepper (omit for AIP) then cover and let cook for 5 minutes before opening.
Uncover the skillet then test the tenderness of the carrots by piercing with a fork. If not tender, then continue cooking, covered for 1-3 more minutes.
Once the vegetables and meat/kale mixture are fully cooked, combine into one pan. Taste for additional salt and pepper (omit for AIP) and serve!
One serving has 10 grams of carbohydrates and 4 grams of fiber for a net carb load of 6 grams.
**Nutrition facts are approximate.**