For Jules and me, most mornings we see each other mostly in passing as she gets home for the gym and I’m rushing out to drop off our daughters. But whether or not you have kids starting school, we could all use a little more time in our mornings and this roasted vegetable breakfast hash meal prep is something we lean on all throughout the year.

This recipe makes about 6-7 servings and comes together in about an hour. One hour on a weekend to save 3-4 hours during the week (or to save yourself from grabbing fast food on the way to work, starting your day off with an immediate desire to take a nap). Stored in our Rubbermaid X Chris Loves Julia Food Storage Containers, this meal keeps for a week in the fridge or a few months in the freezer. Ready to be enjoyed whenever you’re running low on time.

Rubbermaid Containers | Task Lamp | Pendant | Cabinet Hardware

Full of clean carbs for energy, protein to keep you full, and so much flavor you’ll still be craving it day six. What it doesn’t have is eggs, soy, dairy, gluten, grain, or tree nuts. It’s extremely allergy-friendly, but if you don’t have any allergies, it’s just a super tasty breakfast and I really think you’ll enjoy it.

Print Recipe

4.75 from 4 votes

Roasted Vegetable & Turkey Breakfast Hash

Free of grain, gluten, dairy, soy, egg, and nuts; this hash comes together in about an hour and is a great meal prep for busy mornings. Keep in the fridge for a week or the freezer for a couple months.

Prep Time30 minutes mins

Cook Time30 minutes mins

Course: Breakfast

Servings: 7 servings

Ingredients

For Roasting

• 4 cups diced sweet potatoes or two bags frozen diced sweet potatoes
• 2 cups cauliflower florets small sized
• 2 cups Brussels sprouts washed, trimmed, quartered lengthwise
• 1-2 large yukon gold potatoes medium diced
• 2 tsp fresh rosemary finely chopped
• 2 tsp fresh oregano finely chopped
• 2 tsp fresh sage finely chopped
• 1 tsp thyme leaves only
• 2 tbsp olive oil
• 2 tsp black pepper
• 2 tsp salt

For Sautéing

• 1 sweet onion small diced
• 1 yellow bell pepper small diced
• 1 cup mushrooms any variety, rough chopped
• 1 medium zucchini small diced
• 1 lb ground turkey sausage
• 2 tbsp olive oil
• 1 tsp black pepper
• 1 tsp salt
• 1/4 tsp nutmeg fresh ground if you can

Optional

• fresh parsley to finish

Instructions

Roast the Vegetables

• Place a baking sheet in the oven and preheat to 425 degrees. Allow the pan to heat for at least 10 minutes at full temperature before adding the food to it.
• While the oven heats, prep your vegetables. In a bowl combine all the roasting ingredients and toss together to mix evenly. Quickly open the oven and take the tray out and close the oven again. Slide the roasting vegetables onto the tray and shake to evenly disperse. Slide the tray back in the oven quickly and bake, on the convection setting if you have it, for 20-25 minutes or until brown spots start to develop. Open the door every 8-10 minutes and shake the pan a little. If after 20 minutes there is no browning, switch to broil to finish the remaining 5.

Sauté the Turkey & Vegetables

• Heat a pot on medium heat on the stove. Add the olive oil and ground turkey sausage, using a wooden spoon or spatula to break up the sausage and cook it. Once most of the turkey no longer looks raw, add the remaining sauté ingredients and stir frequently. If it is wet or seems like it's just boiling, turn the heat up to medium high. Cook until vegetables are cooked through but not mushy.

Combine and Serve (or store)

• In a large mixing bowl combine the roasted vegetables with the sautéd turkey and vegetables. Toss gently with a spoon to combine and either serve immediately or place in Rubbermaid food storage containers (with the vented lids). Leave the lid vents open for 30 minutes or so, then close and store the individual portions in the fridge or freezer.