ONE RECIPE; A WEEK OF breakfast bowls

Here in the Midwest, temperatures are starting to dip, and we’re starting to pull out sweaters, swap our iced brew for Pumpkin Spice Lattes, and reaching for more cold weather comfort foods.

Lately I’ve really been craving a hot, savory breakfast in the mornings, but it’s just not realistic to cook a proper breakfast while wrangling three kids for school. This week I decided to solve that problem by prepping one of my favorite breakfast recipes for the week: Sweet Potato and Butternut Squash Hash.

This recipe is perfect for the season, with fall flavors like butternut squash and sweet potatoes.

 SWEET POTATO AND BUTTERNUT SQUASH HASH

To make this recipe, place squash and potatoes in a bowl and toss with garlic powder, salt and pepper.

Pour the olive oil in the skillet on medium-high heat and add the squash and potatoes. Saute just a couple of minutes, until you start to hear it sizzle, then reduce it to medium-low and cover for 20-25  minutes, shaking the pan occasionally to avoid burning.

Meanwhile, set out your meal prep containers. When the potato and squash mixture is done cooking, but still firm, remove it from the pan and divide it evenly among your containers. The goal is that the mixture is slightly undercooked, since it will be reheated for breakfast.

Next, add sausage to the skillet and cook on medium-low until seared on both sides, about 7 minutes. Add peppers, onions, rosemary, salt and pepper and saute just a few minutes. Divide this mixture evenly into the containers. 

You can also add a scrambled egg to this recipe. My husband prefers it with the eggs, and I prefer it without. Just cook your eggs as you would normally, being extra careful not to overcook.

Top with a little cheese. So. Good.

Looking for more meal prep ideas? You’ll find tons of delicious inspiration here.

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