Sweet Potato and Bacon Hash with Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sweet Potato and Bacon Hash with Eggs

YOUR SOLIN GENERATED RECIPE

Sweet Potato and Bacon Hash with Eggs

Sautéed sweet potato and shredded Brussels sprouts pan-seared with crispy bacon bits and topped with protein-rich eggs for a savory and satisfying breakfast.

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NUTRITION

568kcal
Protein
44.9g
Fat
29.4g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

0.5 cup Egg whites

3 slice Bacon

1 cup Brussels sprouts

1 medium Sweet potato

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tsp Avocado oil

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PREPARATION

  • 1

    Dice the sweet potato into small 1/2-inch cubes and finely shred the Brussels sprouts.

  • 2

    In a large non-stick skillet over medium heat, cook the bacon until crisp, then remove and chop into bits, leaving about 1 teaspoon of fat in the pan.

  • 3

    Add the avocado oil to the skillet along with the sweet potato cubes, cooking for 8-10 minutes until tender and golden.

  • 4

    Stir in the shredded Brussels sprouts, sea salt, black pepper, and garlic powder, sautéing for another 4-5 minutes until the sprouts are vibrant and slightly charred.

  • 5

    Whisk the eggs and egg whites together, then pour over the vegetable hash, stirring gently until the eggs are just set.

  • 6

    Fold the crispy bacon bits back into the hash and serve immediately.

Sweet Potato and Bacon Hash with Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sweet Potato and Bacon Hash with Eggs

YOUR SOLIN GENERATED RECIPE

Sweet Potato and Bacon Hash with Eggs

Sautéed sweet potato and shredded Brussels sprouts pan-seared with crispy bacon bits and topped with protein-rich eggs for a savory and satisfying breakfast.

NUTRITION

568kcal
Protein
44.9g
Fat
29.4g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

0.5 cup Egg whites

3 slice Bacon

1 cup Brussels sprouts

1 medium Sweet potato

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tsp Avocado oil

PREPARATION

  • 1

    Dice the sweet potato into small 1/2-inch cubes and finely shred the Brussels sprouts.

  • 2

    In a large non-stick skillet over medium heat, cook the bacon until crisp, then remove and chop into bits, leaving about 1 teaspoon of fat in the pan.

  • 3

    Add the avocado oil to the skillet along with the sweet potato cubes, cooking for 8-10 minutes until tender and golden.

  • 4

    Stir in the shredded Brussels sprouts, sea salt, black pepper, and garlic powder, sautéing for another 4-5 minutes until the sprouts are vibrant and slightly charred.

  • 5

    Whisk the eggs and egg whites together, then pour over the vegetable hash, stirring gently until the eggs are just set.

  • 6

    Fold the crispy bacon bits back into the hash and serve immediately.