You can feel good about having sausage pizza for breakfast with this easy Sausage Pizza Sweet Potato Breakfast Hash! It’s Paleo and Whole30 friendly with just 5 ingredients and seriously delicious. Perfect for a weekend brunch or a weeknight dinner, too!
I’m sure you guys know how I feel about sausage by now. I like to sneak it in to as many savory recipes as possible, mainly because I’m the one eating it when it’s all said, done, and documented. And doesn’t the idea of “sausage pizza” just make you happy?
Back in my childhood, sausage was my favorite pizza topping! Some things just do not change. Give me sausage over pepperoni any day. I can’t explain why – there’s just something about that sausage.
This is something I’ve been making myself for quite some time, that I sort of filed away into the category of “things I cook for myself that probably aren’t actual recipes, but might be.” It just seemed too simple! But, this is real life after all, and, sometimes we just need simple, delicious and healthy things to eat.
So, today – this sausage pizza sweet potato breakfast hash becomes an actual recipe! Let’s celebrate by cooking and eating it. I’ll start.
By the way now, don’t you worry about the fact that I spiralized my sweet potato. I had actually planned to simply shred the sweet potato, but was in a mood to spiralize instead for some reason, on this particular day. Maybe it was extra coffee? Maybe I slept more than 6 hours and felt refreshed?
Who knows – all you need to know is that this recipe will work no matter what you do with your sweet potato. The only requirement is that it needs to cook quickly – so we can eat faster – and that’s where the shredding or spiralizing wins over chopping. Okay, let’s go!
Sausage Pizza Sweet Potato Breakfast Hash {Paleo & Whole30}
Sausage Pizza Sweet Potato Breakfast Hash {Paleo & Whole30}
Ingredients
- 1 med-large sweet potato peeled and either shredded or spiralized
- 2 tbsp coconut oil divided
- generous pinch of sea salt
- 1 cup pizza sauce - sugar free
- 2 pre-cooked sausage links Italian style pork or chicken, sugar free - sliced thin
- fresh basil and oregano roughly chopped
- 4 eggs
- Extra sea salt and fresh herbs
Instructions
-
Preheat your oven to 400 degrees and heat a medium/large oven proof skillet over med-hi heat and add 1 tbsp coconut oil
-
Add your sliced, precooked sausage to the skillet and cook, stirring until nicely browned. Remove from pan and set aside.
-
Now, add the second tbsp coconut oil to the skillet and add the shredded or spiralized sweet potato. Sprinkle with sea salt and cook, stirring, until soft and nicely browned.
-
Add the pizza sauce to the skillet and stir to combine with the sweet potato. Lower the heat to med-low and add the crispy sausage back to the pan along with the fresh herbs.
-
Remove the skillet from heat while you add the eggs: create small grooves in the hash and carefully crack each egg into the grooves, then sprinkle with more sea salt if desired.
-
Put the skillet in the preheated oven and bake for 10-15 minutes or until your eggs are cooked to preference.
-
Garnish with more chopped fresh herbs if desired. Enjoy!
Nutrition
Want more savory Whole30 breakfast ideas? Try one of these!
Chorizo Sausage Sweet Potato Frittata with Caramelized Onions
Plantain Apple Bacon Breakfast Hash
What’s your favorite pizza topping?
How often do you have “breakfast for dinner?”
Meredith (The Cookie ChRUNicles) says
July 22, 2016 at 5:21 amI actually rarely have breakfast for dinner which is shocking isn’t it? I think because so often I have breakfast for breakfast and lunch that come dinner, I am looking for something more savory. I never liked sausage but I used to love pepperoni and mushroom pizza from la scala before I became a meatless eater!
Michele says
July 22, 2016 at 9:25 pmI agree you can only do so much breakfast before it’s just enough 🙂 Then again my breakfast is just dinner with eggs on top lol!
Mel_OutRunCF says
July 22, 2016 at 5:34 amI like thin crispy pepperoni the most…mium… I love the taste of sausages but sadly, my stomach don’t like them too much… This is the the kind of recipe I like to do on a Sunday and reheat for breakfast at work the next week. It’s perfect for my crazy daily routine of : run-shower-drive 45 minutes to work and arrive there starving and wanting to eat something delicious and nutrition quickly 😉 Thanks for sharing!
Michele says
July 22, 2016 at 9:24 pmYes – definitely good for a make ahead sort of thing!
Susie @ SuzLyfe says
July 22, 2016 at 6:47 amThis is so creative–what a great idea! Now to get my kitchen back together (SOON!)
Michele says
July 22, 2016 at 9:23 pmThanks 🙂 And what a relief when that kitchen is back!
Lesq says
July 22, 2016 at 7:07 amThere are no adequate words to explain this but YUM!!!!
Michele says
July 22, 2016 at 9:22 pmHaha yes! Good stuff 🙂
Megan @ Skinny Fitalicious says
July 22, 2016 at 7:19 amSo simple and delicious! I say the simple recipes are always the best ones because most people who are just starting out need those basics!
Michele says
July 22, 2016 at 9:21 pmSo true – easy to forget that when we cook and bake constantly!
Rebecca @ Strength and Sunshine says
July 22, 2016 at 7:25 amPizza for breakfast!
Growing up I was always a good old pepperoni girl, then it evolved to onions o and even penne pasta! Our favorite old pizza place made this amazing pizza with penne on top 😛 Total carbload! Haha!
Michele says
July 22, 2016 at 9:21 pmYes around here I definitely see penne on pizza! I used to love loaded veggie pizzas too.
renaissancerunnergirl says
July 22, 2016 at 9:07 amYum – cheesy pizza-y things are delicious any time of day. My favorite pizza as a kid was actually white pizza with all the cheeses and maybe hints of basil and spinach 🙂 I did not like sauce!
Michele says
July 22, 2016 at 9:20 pmI love a good white pizza too, but that’s one thing that probably would NOT go paleo so well!
Ellen @ My Uncommon Everyday says
July 22, 2016 at 1:04 pmThis is such a creative twist on my usual breakfast hash! Love it – and pizza 😉
Michele says
July 22, 2016 at 9:19 pmI know – pizza!
Ann says
July 22, 2016 at 6:40 pmI miss your WIAW posts! That breakfast pan looks amazing though! Unfortunately we don’t read sausage at all anymore as there aren’t any nitrate/sugar/crap free alternatives 🙁
Michele says
July 22, 2016 at 9:18 pmOh no! Luckily a local store makes good sausage around here otherwise I’d be in withdrawal 🙂
Laura @ Sprint 2 the Table says
July 26, 2016 at 1:41 amI love this idea! We did pizza bowls (a la Lindsay Cotter) last week – definitely need a breakfast pizza bowl!
Michele says
July 26, 2016 at 7:53 amHer pizza bowls look so yummy! I’m all about pizza for breakfast if I can swing it, meatballs in sauce too 🙂
Carmen says
July 29, 2016 at 10:19 amthis looks amazing and need to try it- BUT I don’t have an oven proof skillet! How can this be made otherwise? Maybe just use the stovetop?
Michele says
July 31, 2016 at 9:02 pmWhat you can do is make all of it in a skillet, then transfer the mixture to a baking dish, crack the eggs in as described, then bake. Hope it works, let me know!
Shannon says
February 5, 2017 at 9:54 amWe made this for our post workout lunch today, was really yummy 🙂 We added a small onion and half a red pepper sauteed with the sausage! Thank you for the recipe!
Shannon says
February 5, 2017 at 9:55 amI should maybe mention we salted and squeezed some moisture out of the sweet potato as well 🙂
Michele says
February 5, 2017 at 4:49 pmGlad you liked it, that sounds great 🙂