Vegetable Egg Bake

Start your day off with the most satisfying breakfast, packed with vegetables!! This Egg Skillet + Veggie Hash is low carb, gluten free, and whole 30!!

Prep: 10 minsCook: 20 minsTotal: 30 mins


  • 2 tablespoons ghee (butter or any cooking oil)
  • 1 sweet potato, cut in cubes
  • 1 red bell pepper, coarsely chopped
  • 1/2 sweet onion, chopped
  • 1 zucchini, cut in slices then in halves
  • 2 garlic cloves, minced
  • 12 oz. precooked chicken sausage (I used sweet Italian, but use any flavor you like!)
  • 3 eggs


  1. Sauté the sweet potato in ghee over medium-high heat in an oven proof pan.
  2. After about five minutes, add the onion, pepper, zucchini, and garlic. Continue to cook until the veggies are browned and reduced, about 7 minutes.
  3. Add the sausage and cook another couple minutes until browned.
  4. Use a spoon to make three divets or holes in the veggie hash.
  5. Crack the eggs, putting one in each hole.
  6. Continue to cook on low heat for a couple minutes, then broil on high for 2-3 minutes until the clear part of the egg turns white.
  7. Scoop into bowls and enjoy!!


I used caramelized onion meatballs, but you can really use whatever meat and flavor you like – sausage, spicy meatballs, your choice!

Nutrition Info:

  • Serving Size: 4
  • Calories: 674
  • Sugar: 7g
  • Sodium: 253mg
  • Fat: 46g
  • Saturated Fat: 15g
  • Unsaturated Fat: 26g
  • Trans Fat: 2g
  • Carbohydrates: 12g
  • Fiber: 3g
  • Protein: 51g
  • Cholesterol: 291mg
© The Toasted Pine Nut