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RECIPES  |  MEAL PREP  |  WEIGHT LOSS  |  KETO

Whole30 Breakfast Meal Prep

Two Whole30 breakfast ideas for this meal prep recipe. I've got a Whole30 approved breakfast skillet and a Whole30 egg frittata.

This recipe is , , , with main ingredient
whole3-breakfast-hash-meal-prep

Two Whole30 Breakfast Meal Prep Recipes

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Two Whole30 Breakfast Meal Prep Ideas

Course: Breakfast
Cuisine: American
Prep Time: 7 minutes
Cook Time: 13 minutes
Total Time: 20 minutes
Servings: 3 meals each
Author: Bobby Parrish

I've got two Whole30 diet breakfast recipes that you guys are going to love. Both recipes use the same exact ingredients, are easy to make, and Whole30 approved!

First up, this Whole30 diet approved sausage and sweet potato hash recipe is super creative and perfect for breakfast meal prep. If you don't like ground lamb, you can use any ground protein. Who doesn't like mini meatballs studded all over a sweet potato hash with runny poached eggs, I told you, this is breakfast meal prepping done right! This Whole30 compliant breakfast recipe is seriously creative and tasty.

Next, is Whole30 approved sausage and sweet potato frittata, it's full of flavor and perfect for breakfast meal prep. This frittata is loaded with veggies, homemade sausage, and topped with basil oil, perfect for breakfast meal prepping and totally Whole30 approved.

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Ingredients

For the hash:

  • 6 ounces ground lamb or any ground meat
  • ¾ teaspoon each smoked paprika & cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper
  • 1 red onion sliced
  • 1.5 medium size sweet potatoes peeled
  • 1 red bell pepper diced
  • 3 ounces baby spinach
  • 3 eggs
  • Fresh basil
  • Olive oil
  • Kosher salt
  • Fresh cracked pepper

For the frittata:

  • 4 ounces ground lamb or any ground meat
  • ½ red onion diced
  • ½ sweet potato peeled
  • ½ red bell pepper
  • 3 ounces baby spinach
  • 6 eggs
  • Fresh basil
  • Olive oil & extra virgin olive oil
  • Kosher salt
  • Fresh cracked pepper

Instructions

  1. Put the ground lamb for both recipes in a medium size bowl and season with the smoked paprika, cumin, oregano, cayenne, ½ teaspoon salt, a few cracks of pepper, and mix very well using your hands.
  2. To poach the eggs, bring a wide pan of water to a bare simmer, not boiling, and rub a little oil inside 3 ramekins. Place those ramekins in the water and then crack 3 eggs directly into the ramekins. Cook for 3-4 minutes, making sure not to overcook the egg yolks. Carefully remove from water and scoop the egg out of the ramekin. Eggs will keep in the fridge for 3 days and can be re-heated by dipping them into simmering water for 20 seconds, or immersing in hot water from the tap for 1 minute.
  3. For the hash, pre-heat a cast iron pan over medium heat with 2 teaspoons of oil. Wet your hands and form small meatballs and put them directly in the pan, use 6 ounces of the lamb(just over half). Cook for 6-8 minutes, or until cooked through. You can cut a meatball in half to make sure it’s done. Remove meatballs from pan.
  4. Peel the skin off the sweet potatoes and cut them into small cubes, if they are too big they won’t cook evenly. Place sweet potatoes in the same pan as the meatballs, add 1 more teaspoon of oil, and cook over medium heat for 5 minutes. Slice the red onion into strips, making sure they are not too thin, add them to the pan and cook for 5 more minutes. Add 1/4 teaspoon of salt and a few cracks of pepper to the pan and cook until the sweet potatoes are cooked through, about 3-5 minutes. Add the diced bell peppers and cook for 2 minutes. Chop the spinach a couple times and add to the pan along with the meatballs, another ¼ teaspoon salt, and a few cracks of pepper. Cook for a couple minutes, or until the spinach has wilted. Remove from heat and slice a few basil leaves and add to the pan. Serve the hash with the poached eggs and enjoy! Everything will keep in the fridge for 3 days, but can’t be frozen. Re-heat the hash in the microwave or in a pan, and re-heat the poached eggs like I mentioned above.
  5. For the frittata, pre-heat oven to 400 F and bring a small pot of water to a boil. Chop the peeled sweet potato into cubes that are a bit larger than what you used for the hash, add to the boiling water along with a pinch of salt and cook for 7 minutes, or until cooked through. Drain and set aside.
  6. Pre-heat a 8 or 9 inch non-stick pan over medium heat along with 1 teaspoon of oil. Add the seasoned remaining lamb to the pan and break in up with a wooden spoon. Cook for 3-4 minutes, or until half way cooked and then add the diced onions and red peppers along with ¼ teaspoon salt and a couple cracks of pepper. Cook for 3 minutes and then add the cooked sweet potatoes along with the spinach that has been chopped a couple times. Cook for 2 minutes, or until the spinach has wilted.
  7. Meanwhile, vigorously whisk the eggs in a bowl until light and airy and add to the pan. Use a rubber spatula to continuously stir the eggs and prevent any large curds/chunks of eggs to form. Cook for a few minutes, or until the eggs look wet but have started to form together a little bit. Smooth everything out and place the pan in the oven for 7 minutes. Remove from oven and use a clean spatula to carefully remove the frittata from the pan.
  8. While the frittata is cooking, make the basil oil by adding a small handful of basil leaves to a pestle and mortar along with a pinch of salt and 1 tablespoon of extra virgin olive oil. Grind together the ingredients until a paste forms and add enough oil to make it loose and oily, about 2 tablespoons.
  9. When time to serve the frittata, drizzle some basil oil over the top and enjoy! The frittata will keep in the fridge for 3 days or can be frozen for 2 months. The basil oil can be kept in the fridge for 1 week. When time to re-heat the frittata, place in a 300 degree F oven for 5 minutes or gently re-heat in the microwave.

Recipe Notes

Macros per serving of hash, recipe makes 3 servings
353 calories per meal
22.6 grams of fat per meal
18.5 grams of carbs per meal
18.3 grams of protein per meal
3.5 grams of fiber per meal

Macros per serving of frittata, recipe makes 3 servings
295 calories per meal
20.3 grams of fat per meal
8.1 grams of carbs per meal
20 grams of protein per meal
2.5 grams of fiber per meal

Macros for the basil oil:
120 calories & 14 grams of fat per tablespoon

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